Mommy Cafe

Vegetarian home cooking, kid tested and approved

Vegetarian Tortilla Soup

Just the words “tortilla soup” send me to a blissful place. I love the tangyness, the hint of spice, the tender crunch of lightly sauteed peppers in a bath of tomatoey deliciousness. Mmm. Heaven.

Okay, head out of the clouds and feet firmly on the ground.

I have put off posting this recipe for almost a year now. Not because I’m selfish and don’t want to share. The problem is that I can never wait long enough to get a photo before diving in to a big bowlful. Tonight was no exception. My sincerest apologies. But I do believe you will forgive me once you try this dish for yourself.

This is a fantastic soup. It is full of vegetables and vitamin C, and you get to customize it to your particular taste at the table. Want more kick than the kids can handle? Throw in a few dashes of hot sauce. Love sour cream and cheese but your dinner guests don’t do dairy? Add it to your own bowl. Don’t want the same soup two days in a row? Doubtful with this tasty dish, but change it up and add avocados, fresh cilantro, black olives, bean sprouts, cooked noodles or rice, or whatever you find hiding in your fridge.

My favorite way to enjoy this soup is with homemade tortilla chips. Store-bought tortilla chips are good for a lot of things, but this soup isn’t one of them, in my humble opinion. I’ve posted the recipe for homemade chips here before, but for this soup I like to use lots and lots of dried cilantro instead of the coriander. And some salt. Ya gotta have salt.

By the way, this feeds approximately one army. So either halve it, freeze some for later, or invite the neighborhood. And be prepared to force yourself away from your bowl before thirds.

Prep and Cook time: 40 minutes           Estimated cost: $2 per serving

Vegetarian Tortilla Soup

  • 1 T olive oil
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 jalapeno, anaheim, or poblano pepper, diced finely
  • 2-3 cloves garlic, minced
  • 28-oz can crushed tomatoes
  • 10-oz can diced tomatoes (or use fire-roasted and the jalapeno)
  • 6 cups vegetable broth
  • 2 T chili powder
  • 2 T cumin
  • 2 T cilantro
  • 1 tsp salt
  • 2 15-oz cans (or 4 cups) black or red beans (rinse canned beans well and drain)
  • 2 cups frozen corn

Tortilla Chips

  • 10-12 corn tortillas, cut into thin strips
  • 2 T olive oil
  • 2 T cilantro
  • 2 T cumin
  • 1 tsp salt

Preheat oven to 400 degrees.

Heat 1 T oil over medium-high heat. Add onion, peppers, and garlic and cook, stirring frequently, until just tender. Add crushed tomatoes, diced tomatoes, vegetable broth, spices, and salt. Stir well and bring to a soft boil. Add beans and corn. Turn heat to low and simmer for 20 minutes.

Toss tortilla strips with 2 T oil, cilantro, and cumin. Spread evenly on a large baking sheet. Bake at 400 degrees for 10-12 minutes, or until crisp.

Serve soup in bowls and top with grated cheddar cheese, sour cream, diced avocado, and tortilla chips. Or with whatever your happy heart desires!

Serves 8

August 27, 2012 Posted by | Recipes, Vegan, Vegetarian | , , , , , | 2 Comments