This vegetarian version of Caldo Tlalpeño features San Marzano Tomatoes, various vegetables, and chipotle chiles for a flavorful soup with a bit of heat. Serve it over rice for a satisfying vegetarian meal.
Step 1: In a blender, combine the onion, chipotles, adobo sauce, cilantro stems, garlic, and the can of Carmelina San Marzano Tomatoes. Blend until totally smooth (about 2 min).
Step 2: Heat a soup pot over medium-high heat and add the blended mixture to the pot. Cook, stirring occasionally for about 8-10 minutes.
Step 3: Add the broth and 1/2 tsp salt, bringing it to a boil. Reduce to medium heat.
Step 4: Add the squash and potatoes, cooking until a fork can pierce the potato (between 10-15 minutes).
Step 5: Add the zucchini and green beans and allow it to simmer for 15-20 minutes.
Step 6: Taste for salt and add if needed.
Step 7: Serve over rice topped with avocado, queso fresco, charred habanero salsa, chopped cilantro, and a lime wedge.
