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Tortilla Soup (Plant-Based)
This old school Southwestern soup is so good, even your grandma would approve.  Just don't let her catch you swearing in the house.

Servings: Makes enough for 4 as a main, 6 as a side.

Servings: Makes enough for 4 as a main, 6 as a side.
Ingredients
  • 1 yellow or white onion
  • 2 carrots
  • 1 red bell pepper (green pepper works too)
  • 2 jalapeños (remove seeds and membranes to cut down on the heat)
  • 4 garlic cloves
  • 1 tablespoon olive oil
  • 3 teaspoons ground cumin
  • 3 teaspoons dried oregano
  • 3 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1 can (14.5 ounces) Rotelle lime & cilantro diced tomatoes (fire-roasted would be dope too)
  • 1 can (6 ounce) tomato paste
  • 5 cups vegetable broth (can substitute organic chicken broth)
  • 1 tablespoon lime juice (juice and zest from 1 lime)
  • 8 corn tortillas cut into 1-inch squares (Mission Organic Corn Tortillas are fantastic)
  • 1 ½ cups cooked chickpeas (or one 15-ounce can)
  • ½ can (15-ounce) golden sweet corn (Kirkland Signature)
  • 1 can (4 ounce) organic diced green chilies
  • Toppings: Chopped cilantro, minced jalapeños, avocado, shake from the bottom of your tortilla chip bag
Steps
  1. Chop up onion, carrots, and bell pepper into pieces about the size of a chickpea. Mince the garlic and jalapeños (remove seeds and membrane to lower the heat). Now you're ready to get down to business.
  2. Grab a large soup pot and sauté the onion in the oil until it starts to look a little see-through, about 2 minutes. Add the carrots and bell pepper and cook until everything is golden, another 3 minutes. Add the garlic, jalapeños, spices, and salt and cook for another 30 seconds. This should smell pretty good right about now. Add the diced tomatoes and tomato paste. Make sure that you stir it enough that the paste isn't just sitting in a clump. Add the broth and let that all come to a simmer.
  3. Now it's time to kick this up a notch. Add the lime juice and tortilla squares. Stir everything up and let that all gently simmer together until the tortillas get nice and soft, about 10 minutes. Now turn off the heat and grab your immersion blender and pulverize until it's nice and smooth. If you don't have an immersion blender, you can throw all of this in your regular blender in batches too. Your call. Taste and add more of whatever you think it needs.
  4. Serve this up with chickpeas piled in the center of each bowl, with chunks of avocado, some minced jalapeño, and some cilantro. Chip shake is welcome, too.
Notes
  • The Mission Organic corn tortillas are uncooked, so we like to fry 'em up in avocado oil before cutting into squares and adding to the soup. Recipe has been slightly modified (to taste) from the original recipe (Thug Kitchen: The Official Cookbook) after making it a few times. www.thugkitchen.com/recipes
 

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