Tortilla Soup (Vegan)

Tortilla Soup
Serves 6

Time: 30 minutes
Key: 30 min, gluten free, soy free

Tortilla soup isn't simply chili with some crushed chips on top of it! For me the perfect tortilla soup has a lighter tomato broth and simple but assertive spice. No tomato paste here, for a full bodied soup, crushed tortilla chips while the soup is cooking is the way to go. A sprinkle of crushed chips on the top finishes it off for a perfect fiesta of flavor and texture. Baked tortillas provide the best nutrition profile, but regular ones will work too, it's not like there are a ton of them in here. A poblano gives more authentic flavor, but a plain old green pepper is just fine.

Ingredients:

  • 2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 2 jalapeno peppers, seeded and thinly sliced
  • 1 poblano peppers (or green bell pepper,) seeded, chopped in 1/2 inch pieces
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional, if you like it extra spicy)
  • 1 teaspoon salt
  • 24 oz whole tomatoes
  • 24 oz vegetable broth
  • 4 oz baked tortilla chips, divided (about 2 cups)
  • 1 tablespoon ground cumin
  • 15 oz can pinto beans
  • 1 cup frozen corn
  • 1/2 cup chopped cilantro, plus extra for garnish
  • Juice from 1 lime

Directions:

  • Preheat a 4 quart soup pot over medium high heat.
  • Saute onions, jalapenos and pepper in oil until onions are translucent, about 5 minutes.
  • Use a little non-stick cooking spray or broth if needed.
  • Add garlic and red pepper flakes and salt and saute for another minute.
  • Break up the tomatoes with your fingers and add them to the pot, including the juice.
  • Fill the tomato can with vegetable broth  (or water) and add that to the pot.
  • Mix in the cumin.
  • Crush 2 oz of chips into crumbs (some bigger pieces are okay) and add to the pot.
  • Cover and bring to a boil.
  • Once boiling, lower heat to a simmer, add the beans, corn and cilantro and let simmer for 5 more minutes.
  • Add lime juice, taste for salt and seasoning.
  • Ladle into bowls and crumble the remaining tortilla chips over the top, garnish with cilantro and serve.

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