Vegetarian Tortilla Soup
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 1large yellow onion, finely chopped
- 4cloves garlic, finely chopped
- 1jalapeño, seeds removed, finely chopped
- Kosher salt and freshly ground pepper
- 1½teaspoons chile powder
- 2chipotles in adobo, finely chopped
- 1(28-ounce) can whole peeled tomatoes, drained and crushed
- 4cups vegetable broth
- 2cups corn kernels, fresh or frozen and thawed
- 2cups vegetable oil
- 8small corn tortillas, cut into ¼-inch strips
- Kosher salt
- 1avocado, pitted and cut into ½-inch pieces
- ¾cup crumbled queso fresco or shredded Cheddar or Monterey jack
- ¾cup sour cream or crema
- ½cup chopped cilantro
- ¼red or yellow onion, finely chopped
- Lime wedges, for serving
For the Soup
For the Tortillas and Assembly
Nutritional analysis per serving (4 servings)
1546 calories; 144 grams fat; 17 grams saturated fat; 1 gram trans fat; 95 grams monounsaturated fat; 23 grams polyunsaturated fat; 64 grams carbohydrates; 15 grams dietary fiber; 14 grams sugars; 15 grams protein; 2035 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Place about ¾ 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.
Private Notes
Comments
I’m Mexican. Tortilla strips (for tortilla soup or chilaquiles) should always be cut up and left out to dry for at least one day until they are hard. Otherwise, they will soak up all the oil and will be too soft and disintegrate in the soup.
I made this and it turned out great! I didn't use any of the ingredients listed because i didn't have them. i had water, dirt, and a rock. I threw the rock and dirt into the water and mixed well. Served with fresh ice cubes! Definitely making again.
When we lived in New Mexico, we learned to toast tortillas by just setting them on the gas burner and flipping once. Watch closely with tongs in hand because it doesn't take long! Nice toasty taste and texture, no oil/pots/pans/cleanuo required.
When they say chile powder which one did you use?
This was delicious! I wanted to make it a bit heartier, so I added some lentils and extra liquid and let them cook while the soup simmered. It certainly isn’t authentic, I’m sure, but it went really well with the flavors!
I didn't have whole tomatoes, so I used two cans of petite diced roasted tomatoes. I didn't drain them, so I couldn't carmelize them either. But the soup was delicious! I used two jalapeno peppers, two onions, an extra chipotle pepper, a tablespoon of cumin, and a few shakes of other chili peppers. Served with fresh cilantro for a delicious vegan meal, although the cheesy version is nice, too!
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