Tortilla Soup With Undercover Veggies Recipe Foodcom Recipes
VEGETARIAN TORTILLA SOUP
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
Provided by Alison Roman
Categories soups and stews, appetizer, main course, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
- Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
- Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
VEGETARIAN TORTILLA SOUP
Steps:
- Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
- Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.
VEGETARIAN TORTILLA SOUP
People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.
Provided by DSYLVAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
- Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 37.2 g, Cholesterol 12.1 mg, Fat 16.2 g, Fiber 5.9 g, Protein 8.7 g, SaturatedFat 4 g, Sodium 1152.3 mg, Sugar 3.9 g
VEGETARIAN TORTILLA SOUP
A great soup for lunch from epicurious.com. I sometimes add more spices, and sometimes I also create a garnish by frying corn tortilla strips with some non-stick cooking spray. You may top with fat-free or lowfat sour cream, and cilantro. Sometimes I also add some shredded muenster or other shreddable cheese on top. Enjoy!
Provided by spatchcock
Categories Black Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Spray large nonstick saucepan with vegetable oil spray.
- Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
- Stir in tomato paste, cumin and chili powder.
- Add broth and 2 tablespoons cilantro; bring to boil.
- Reduce heat; cover and simmer until flavors blend, about 15 minutes.
- (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup.
- Cover; simmer until zucchini is tender, about 5 minutes.
- Season with salt and pepper.
- Ladle soup into bowls.
- Sprinkle with remaining 2 tablespoons cilantro.
More about "tortilla soup with undercover veggies recipe foodcom recipes"
EASY VEGETARIAN TORTILLA SOUP (ONE POT!) - THRIVING …
From thrivinghomeblog.com
5/5 (4)Calories 206 per servingCategory Soup
- Stovetop Method: In a large pot, combine broth, refried beans, black beans, corn, tomatoes, chiles, salsa, and taco seasoning. Stir and break up the refried beans as much as possible. Bring to a boil and quickly reduce to a simmer. Cook over medium-low heat for 10-15 minutes, stirring occasionally while it cooks. Stir in the cooked rice and serve warm with optional toppings.
- Method 1 (Uncooked): Combine all ingredients in a pot/bowl, except rice and optional toppings. (Don’t worry if the refried beans aren’t completely integrated.) Carefully ladle the soup into gallon-sized freezer bags or containers and seal. Package the cooked rice in a small freezer bag and freeze alongside the soup.
VEGGIE TORTILLA SOUP - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
Servings 5Total Time 1 hrCategory Dinner
- Heat oven to 350°F. Brush 1 teaspoon oil over both sides of tortillas. Cut tortillas in half, then cut each half crosswise into 1/2-inch strips. Place in single layer on ungreased large cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
- Meanwhile, in 5-quart Dutch oven, heat 2 tablespoons oil over medium-high heat. Add bell pepper and onion; cook 4 to 5 minutes, stirring frequently, until softened. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened.
- Stir in water, tomatoes, chili powder, salt, cumin and ground red pepper; heat to boiling. Stir in beans, frozen corn and green chiles; return to boiling. Reduce heat to low; simmer uncovered 23 to 28 minutes, stirring occasionally, until slightly thickened.
VEGETARIAN TORTILLA SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine AmericanTotal Time 35 minsCategory Dinner, SoupCalories 310 per serving
HEARTY VEGETARIAN TORTILLA SOUP RECIPE - TASTING TABLE
From tastingtable.com
VEGETARIAN TORTILLA SOUP - EATINGWELL
From eatingwell.com
BEST VEGETABLE SOUP RECIPES - FOOD & WINE
From foodandwine.com
SPICY AND CREAMY VEGETARIAN TORTILLA SOUP | FOODAL
From foodal.com
VEGETARIAN TORTILLA SOUP - I HEART VEGETABLES
From iheartvegetables.com
VEGETABLE TORTILLA SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
VEGGIE TORTILLA SOUP FOR WEEKNIGHTS | LAURA FUENTES
From laurafuentes.com
VEGETARIAN TORTILLA SOUP {ONE POT RECIPE!}
From feelgoodfoodie.net
VEGETARIAN TORTILLA SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
VEGETARIAN TORTILLA SOUP - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
THE BEST VEGAN TORTILLA SOUP RECIPE - RUNNING ON …
From runningonrealfood.com
HEARTY VEGETABLE TORTILLA SOUP RECIPE - ARCHANA'S …
From archanaskitchen.com
VEGETARIAN TORTILLA SOUP (EASY RECIPE!) - THE ENDLESS …
From theendlessmeal.com
CREAMY VEGETARIAN TORTILLA SOUP - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
VEGETARIAN TORTILLA SOUP - BOWL OF DELICIOUS
From bowlofdelicious.com
72 BEGINNER INSTANT POT RECIPES FOR QUICK WEEKNIGHT DINNERS IN …
From msn.com
VEGETARIAN TORTILLA SOUP - SHE LIKES FOOD
From shelikesfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
