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It was cloudy and rainy today and I wanted soup. Vegetarian tortilla soup specifically. Though this soup may be vegetarian don’t let that scare you away. It has all the flavor of the real thing.
The ingredient list looks long, but most of its spices. Which is why it tastes like the real thing. It took me about half an hour to throw this meal together even with stopping frequently to taste and add things. So I know you’ll be able to knock it out in no time.
Vegetarian Tortilla Soup Printer Version
If you want a vegan version you know what to do about garnish changes.
2 tablespoons ground cumin
2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (4 ounce) can mild chopped green chile peppers, drained
7 cups water
4 cubes Celifibr Chicken Bouillon Poulet (These are vegan and can be found at your Co-Op or Whole Foods)
2 teaspoons paprika
2 teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
1 teaspoon coriander
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained and rinsed (If you like beans add an extra can)
Salt and pepper to taste
Garnish
Tortilla chips
Shredded Cheddar cheese or Mexican blend cheese (I forgot to add it in the picture. Oops!)
Diced Avocado
Chopped cilantro
Sour Cream
Hot Sauce
1. In a large pot heat the cumin until fragrant over medium high heat. Stir in the oil and add the frozen peppers and onions. Season with salt and pepper. Turn heat to high and cook until vegetables are softened and fragrant. About 5 minutes. Add minced garlic and cook for another minute.
2. Add the crushed tomatoes, mild chopped green chile peppers, water, Celifibr Chicken Bouillon Poulet cubes, paprika, chili powder, garlic powder, onion powder, dried oregano and coriander. Bring to a high simmer and cook for 10 minutes or until heated through.
3. Add the corn and beans and cook for 5 more minutes. Season with salt and pepper to taste. Ladle into bowls and garnish as desired.
Recipe & photograph by Laura Flowers.
