Sunday, March 1, 2015

Vegetarian Tortilla Soup

This is definitely the recipe that you would feed to anyone who believes that vegetarian meals are inferior, tasteless, boring, not filling; so on and so forth. I guarantee that the carnivore in your life will finish multiple servings and then most likely lick the bowl. It is warm, it is filling, it is DELICIOUS. In fact, it is better than ANY tortilla soup at a restaurant. Without further ado: Vegetarian (and gluten free!) Tortilla Soup.

(soup part)
2 cans corn
2 cans diced tomatoes
5 nice looking Roma tomatoes (as ripe as you can find 'em)
1 jalapeno, or poblano, with the seeds, skin, and white bits removed (or leave 'em in if you love heat)
1/4 c. fresh cilantro (or more, if you like the taste)
2 cloves garlic, minced
1/4 c. onion, diced
half a package of corn tortillas (usually about 9)
6 c. veggie broth (Pacific is my fave, but just make sure to use a good quality broth)
2 T. New Mexico chili powder (hot or mild, but make sure it's pure chili powder, no added spices)
1 tsp. cumin
1 tsp. coriander
1 tsp. Mexican oregano, crumbled finely (USE MEXICAN OREGANO! Italian NOT the same!)
1 tsp. salt, or to taste
2 T. veggie or canola oil
juice of 1 small lime
optional: 1 pkg. Quorn chik'n tenders or 1 1/2 c. cooked chopped chicken if carnivore version

De colores
(crispy garnish)
the other half a pkg corn tortillas
olive or grapeseed oil to coat
limon salt (usually available at liquor stores)

You can add the salt to Coronas as well ;)

 In  (preferably) a dutch oven or HUGE pot saute onions, garlic, and jalapeno in the 2 T. oil til tender.

Beginning of flavrz!

 Add cumin, coriander, chili powder, oregano, and salt. It might foam up, stir until it stops foaming and toast the spices for a couple mins. Dump in the canned tomatoes and cook for 5 or so minutes then add veggie broth- bring to a rolling boil

**Meanwhile: slice half the tortillas into strips, toss with olive oil and limon salt, and bake at 350 for 20 mins, or until crisp. Set aside.**

Cut em bigger and you've got chips!

Tear the rest of the tortillas into chunks and add to the pot, along with half the cilantro and the lime juice. Continue to boil until the tortillas fall apart/start to disintegrate- bout 15 mins.


Remove from heat and cool slightly then blend the shit out of it with an immersion blender. Alternatively, you can blend in batches in a traditional blender. Return the now smoove soup to pot and stir in the corn, Romas, and the rest of the cilantro. And Quorn (or chicken) if using. Simmer over medium heat until hot and bubbly.

Yum again

Serve with crispy strips and a bit of cheese (cheddar or queso asadero) Sour cream and avocado optional but LEGIT. I hope you try this awesome soup the next time cold weather has you bummed.

I am totes ravenous just looking at it

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