The fresh and tasty tortilla soup is earthy and spicy. It’s a light but filling meal for lunch or dinner, topped with a large handful of crispy tortilla pieces. Plus, the next day, it tastes even better. Although most Tex-Mex tortilla soups contain shredded chicken, vegetarian tortilla soups are common in Mexico. However, I cannot claim that this dish is entirely accurate. It’s a fantastic take on traditional tortilla soup (Sopa Azteca) that you can cook at home.
There are many regional variants and personal preferences for tortilla soup in Mexico. I used black beans to add weight and a dash of red bell pepper for this recipe since I enjoy the flavour and texture it provides. I tried to match the rest of the components to those found in Mexico, but to be honest, I’ve had more personal experience with the Tex-Mex varieties I’ve had over the years.
How to Make Vegetarian Tortilla Soup?
When creating this soup, you have a few options that differ in authenticity, convenience, and ingredient availability. Options one and three are both written into the recipe below so that you can follow it either way.
They are Chili peppers + blender (option 1) (most authentic). To bring out the taste of the peppers, first, roast them in a dry skillet, then roughly cut them and remove the stem and seeds. Then we’ll proceed by blending the roasted peppers into the tinned tomatoes.
This option is fantastic because it’s the most authentic and gives the soup a beautiful, flaming red colour and added substance. Option 2: no blender + chilli peppers (my least favourite). Another method is to roast the peppers first, then combine them with the liquid components in the pot to simmer.
This is the way I used it for my old recipe, although I like the other possibilities. The chilli pepper adds a little flavour to the soup, but not nearly as much as the other selections. Eliminate the chilli peppers before serving if you go this route.
Option 3: No blender + chili powder (easiest option). This is the essential choice, yet it produces a great flavour. You’ll need some good-tasting fresh chilli powder, and chilli powder from Frontier Co-op worked well for me.
This is also an excellent opportunity to utilize a fun specialty chilli powder, such as chipotle or ancho chilli powder. If desired, reduce the spicy level by starting with less chilli powder and gradually adding more to the taste.
Ingredients
- Two mild dried chilli peppers* (to taste) or 1 to 12 tablespoons chilli powder
- One can (15 oz.) of chopped or crushed tomatoes, preferably fire-roasted
- Two tablespoons extra-virgin olive oil plus two teaspoons
- One big chopped yellow or red onion
- One chopped medium red bell pepper
- 14 teaspoon coarse salt, to taste
- Four garlic cloves, crushed or minced
- Two tablespoons of cumin powder
- Two cans (15 oz. each) of rinsed and drained black beans or 3 cups of cooked black beans
- 4 cups veggie broth (32 ounces)
- Four corn tortillas, cut into 14-inch-wide strips 2 inches long
- 14 cup cilantro, chopped, divided
- 1–2 tablespoons lime juice, depending on preference
- to taste freshly ground black pepper
- Thinly sliced and roughly chopped radish, diced ripe avocado
- avocado, crumbled feta cheese, or a sour cream drizzle
Instructions
- If using dried chile peppers, roast them with tongs in a dry skillet over medium heat or directly over a gas flame. Toast until aromatic and darker all over—this takes only a minute or two. Allow the peppers to cool entirely before roughly chopping them, discarding the seeds and stem. Puree the tinned tomatoes (with their fluids) in a blender and chop peppers until smooth. Place aside.
- Warm two tablespoons of olive oil in a medium Dutch oven or soup pot over medium heat. Combine the onion, bell pepper, and salt in a bowl. Cook, occasionally stirring, for 5 to 7 minutes, or until the onion is soft and transparent.
- Cook for 30 seconds to 1 minute, until the garlic and cumin (and chilli powder, if used) are fragrant. Cook for a minute, constantly stirring, to bring out the most outstanding flavour of the tomato-chilli pepper blend (or just plain tomatoes if using chilli powder).
- Stir in the beans and broth until everything is well combined. Raise the heat to medium-high and bring the mixture to a soft simmer, then reduce the heat as needed to keep the mixture at that temperature. 30 minutes on low heat
- Preheat the oven to 400 degrees Fahrenheit while preparing the crispy tortilla strips. Line a big, rimmed baking sheet with parchment paper to make cleanup easier. Toss the tortilla strips with the remaining two teaspoons of olive oil and a pinch of salt on the baking sheet until gently and evenly covered. Bake for 8 to 12 minutes, flipping halfway through until the strips are crisp and golden. Place aside.
- Only a small amount of cilantro should be reserved for garnish. One tablespoon of lime juice is stirred to taste the soup, and season with extra salt if the tastes aren’t just right (I usually use up to 14 tsp salt). If you want a little extra zing, add more lime juice.
- Into dishes, divide the soup. Serve with crispy tortilla strips, saved cilantro, and any other desired garnishes. Rewarm individual servings and top with toppings when serving; leftovers will keep for up to 5 days. Alternatively, freeze individual servings for several months and then reheat with toppings.
What Vegetables Should I use to Make Tortillas Soup?
Cook occasionally stirring, until the garlic, onion, jalapeño, carrots, celery, zucchini, and bell pepper are cooked for about 5 minutes. Add the other ingredients to the pot, the leftover cooking liquid, and shredded chicken. Simmered with chicken tortilla soup staples including black beans, corn, chicken, coriander, and garlic powder spices and loaded with vegetables like onion, celery, carrot, and tomatoes. Top with tortilla strips and cheese for a beautiful twist on the classic chicken tortilla soup and vegetable soup.
A tangy cabbage slaw or a Fresh Corn Salad and a side of creamy quesadillas will enhance the rich tastes of tortilla soup. Try sliced black olives, green chiles, shredded cheddar or crumbled cotija cheese, or avocado cubes as soup toppings. A hearty chicken tortilla soup with fresh cilantro, veggies, and chipotle peppers. This is the most delicate chicken tortilla soup, and I like to serve it with avocado on top.
Can you Make Tortilla Soup with Flour Tortillas?
Corn tortillas or flour tortillas can be used, and you could also use store-bought tortilla chips in a pinch. Leftovers: Keep the soup in a freezer-safe bag or container once the soup has cooled. You’ll need flour tortillas rather than corn tortillas. Corn tortillas don’t get as crisp as flour tortillas, so you’ll need to use flour tortillas instead. 1 tablespoon vegetable oil + 1/8 teaspoon each of the following seasonings in small bowl paprika, salt, garlic powder, onion powder. This recipe has no water to thin it out.
We’re merely using chicken stock as a liquid, which gives the soup a lovely thickness. Stir in heavy cream at the end to complete the creamy texture. Tortilla soup (Spanish: Sopa de tortilla) is a typical Mexican soup cooked with fried corn tortilla pieces and tomato, garlic, onion, chile de árbol, and epazote broth. It comes with pasilla chile bits, chicharrón, avocado, fresh cheese cubes, and sour cream.
In Tortilla Soup, What Kind of Cheese is Used?
With tortilla chips, slices of creamy sliced avocado, chopped fresh cilantro, and Sargento Shredded Authentic Mexican Cheese, this soup mixes tastes like minced garlic, chopped tomato, onion, and tomato paste into a chicken broth. In a large saucepan, heat the oil over medium heat. Crush tortilla chips, avocado slices, Monterey Jack cheese, and green onions into separate serving dishes and top with soup. Stir in the cream cheese once the soup has reached a boil, and allow it to cool somewhat while you grate the Cheddar cheese.
Briskly stir the soup with a whisk until the cream cheese is entirely melted and incorporated. Remove the soup from the heat and stir in the cheese. Tortilla soup is a tomato (or chicken)-based Mexican-inspired soup. Corn, beans, and sometimes jalapenos and cilantro are common additions. It’s simmered before being topped with crispy tortilla strips and whatever else you like. A substantial and tasty Tortellini Soup with cream cheese is made in the crockpot. Top with grated parmesan and fresh basil for a delightful and comforting meal.
How Long does Tortilla Soup Last in the Fridge?
Any leftover Chicken Tortilla Soup should be stored in an airtight container in the refrigerator. It will last 3-4 days in the refrigerator. Yes, you may cook and freeze this soup ahead of time. According to the FDA Food Code, all perishable items that have been opened or prepared should be thrown out after seven days. No leftovers should last longer than that in your fridge. Cooked chicken soup will keep in the refrigerator for 3 to 4 days if refrigerated properly. Cooked chicken soup can be frozen to increase its shelf life. Freeze in closed airtight containers or heavy-duty freezer bags.
Refrigerate leftovers in an airtight container for up to a week. The remaining soup can also be divided into individual portions and frozen for six months. Smell the soup: Your soup should have a lovely aroma when you smell it. If your soup smells sour or unpleasant, it’s probably spoilt and should be thrown out. If your soup smells stale or sour, don’t taste it to see if it’s safe to eat. You might get sick if you eat rotten food.
Conclusion
This vegetarian version of tortilla soup is as complex as the chicken version, thanks to various vegetables, spices, and a secret ingredient: canned chipotles in adobo. In this vegetarian soup, smoked and dried jalapeos melted in a vinegar-tomato mixture do a lot of the heavy lifting, bringing depth and meatiness to an otherwise light and acidic broth. This hearty vegetarian tortilla soup is made with beans, fire-roasted tomatoes, and Mexican flavour. For a tasty, meatless supper in over 30 minutes, top with crunchy oven-baked tortilla strips and avocado.
