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
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
ZESTY TORTILLA SOUP
Because my whole family likes Mexican food, we find this soup especially appealing. It has just the right amount of zip without being overwhelming. -Tammy Leiber, Navasota, Texas
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. , Tear tortillas into bite-size pieces; add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings with cheese, sour cream and onions if desired.
Nutrition Facts : Calories 267 calories, Fat 10g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 966mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.
ZESTY VEGETARIAN TORTILLA SOUP
Tortilla soup has a place, I feel, in practically every collection of Mexican recipes," says Rick Bayless. This is a vegetarian version of this classic soup, usually made with chicken. Earthy pasilla chile flavors the soul satisfying broth. Pasilla chiles, sometimes called negro chiles, are medium-hot dried peppers with a flavor that defines tortilla soup in central Mexico. Find them and other dried chiles in the produce section of large supermarkets or online. Recipe adapted from Rick Bayless via Eating Well magazine.
Provided by Sharon123
Categories Soy/Tofu
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (Or, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.).
- When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (A food processor will work, though it won't completely puree the chiles.).
- Heat 2 tablespoons oil in a large high sided skillet over medium heat. Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture. Process until smooth.
- Return the pot to medium heat. When very hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add broth, water and epazote (if using). Bring to a boil, then adjust heat to maintain a simmer.
- Drain tofu, rinse and pat dry; cut into 1/2 to 3/4 inch cubes. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total. Add the tofu to the soup and simmer for 30 minutes.
- Add chard (or spinach or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes, depending on the type of greens.
- Ladle the soup into 8 soup bowls. Divide avocado, tortilla chips and cheese (if using) among the bowls. Serve warm, with lime wedges.
Nutrition Facts : Calories 142.1, Fat 9.8, SaturatedFat 1.2, Sodium 239.6, Carbohydrate 11, Fiber 4.3, Sugar 3.4, Protein 5.9
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