Tortilla Soup
Ingredients
The soup base
-
2
tbsp
olive oil
-
1
medium
yellow or white onion, roughly chopped
-
1
medium
red pepper, chopped
-
4
cloves
garlic, minced
-
1
tsp
cumin
-
1
tsp
oregano
-
1½
tsp
chili powder
-
1
tsp
salt
-
¼
tsp
ground pepper
-
1½
tbsp
vegetable stock paste
-
14
oz
can diced or crushed tomatoes
-
19
oz
can white kidney (or cannellini) beans
-
juice of 1
lime
-
1
medium
jalapeno, chopped (stem and seeds removed)
-
3¼
cups
water
-
¼
cup
chopped cilantro
-
2
small
flour tortillas
Garnishes
-
to taste
sliced jalapeno
-
to taste
cilantro
-
to taste
vegan yogurt or sour cream
-
to taste
lime wedges
-
to taste
tomatillo salsa
-
to taste
shredded cheese
-
to taste
avocado
Instructions
- Heat olive oil in a large soup pot over medium-high heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Add chopped red pepper and minced garlic, cooking for an additional 3-4 minutes.
- Stir in the spices: cumin, oregano, chili powder, salt, and pepper, cooking for 1-2 minutes to toast.
- Add vegetable stock paste, diced tomatoes, beans, lime juice, jalapeno, water, and cilantro.
- Stir and bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Add 2 small tortillas and cook for about 2 minutes to soften.
- Remove half of the soup and tortillas to a blender, blend, and return to the pot.
- Taste and adjust seasoning if necessary.
- Serve topped with garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
331
Total fat
10.4g
Total carbohydrates
53.5g
Total protein
11.6g
Sodium
1556.8mg
Cholesterol
0mg
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