Creamy Tortilla Soup Vegetarian Food

VEGETARIAN TORTILLA SOUP

Vegetarian Tortilla Soup image

This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.

Provided by Alison Roman

Categories soups and stews, appetizer, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving

Steps:

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.
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.
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.
Place about 3/4 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.

VEGETARIAN TORTILLA SOUP

Vegetarian Tortilla Soup image

People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.

Provided by DSYLVAN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced

Steps:

Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 37.2 g, Cholesterol 12.1 mg, Fat 16.2 g, Fiber 5.9 g, Protein 8.7 g, SaturatedFat 4 g, Sodium 1152.3 mg, Sugar 3.9 g

CREAMY TORTILLA SOUP-VEGETARIAN

Creamy Tortilla Soup-Vegetarian image

I came up with this after reading a tip from a can of refried beans. I first made my chicken version and then thought it would be great with black beans instead of the meat. So easy to put together and a delicious soup.

Provided by carolinajen4

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 (14 1/2 ounce) cans Rotel tomatoes & chilies
2 (14 1/2 ounce) cans vegetable broth
1 (16 ounce) can vegetarian refried beans
1 (16 ounce) can black beans, drained
1/2 cup corn (fresh, frozen or canned)
2 teaspoons fresh cilantro, chopped
corn tortilla strips or chips
shredded monterey jack cheese

Steps:

Combine tomatoes, broth, beans and corn in medium saucepan. Stir together and bring to a boil. Reduce and bring to a simmer till heated through. Turn off heat and stir in the cilantro. Top each bowl of soup with cheese and crushed tortilla chips. (I use up the crushed chips from the bottom of the bag.).

Nutrition Facts : Calories 104.6, Fat 0.6, SaturatedFat 0.1, Sodium 550, Carbohydrate 20.5, Fiber 5, Sugar 0.6, Protein 6.2

CREAMY CHICKEN TORTILLA SOUP

Creamy Chicken Tortilla Soup image

I had to write this down fast before I forgot how I came up with this. I got a tip from a can of refried beans to use it as a base for soups. I love tortilla soup but it can sometimes be loaded in calories. Using refried beans not only thickens the soup, but saves calories on any added cheese or tortillas used to do the same. Taking a few cans out of the pantry makes very quick, easy, and delicious soup. Check out my vegetarian version which is just as yummy. A great way to use up the crushed up tortilla chips at the bottom of the bag.

Provided by carolinajen4

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 (14 1/2 ounce) cans Rotel tomatoes & chilies
2 (14 1/2 ounce) cans chicken broth
1 (16 ounce) can refried beans, non-fat
1/2 cup corn (fresh, frozen or canned)
1 1/2 cups cooked chicken breasts, shredded (can use more or less)
2 teaspoons fresh cilantro, chopped
corn tortilla strips or chips
shredded monterey jack cheese

Steps:

Combine tomatoes, broth, beans and corn in medium saucepan.
Stir together and bring to a boil.
Reduce and bring to a simmer, add chicken and heat through.
Turn off heat and stir in cilantro.
Top each bowl of soup with cheese and crushed tortilla chips.

CREAMY CHICKEN TORTILLA SOUP

Creamy Chicken Tortilla Soup image

A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup picante sauce
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried cilantro
¼ teaspoon ground white pepper
1 bay leaf
1 pound cooked chicken, shredded
⅔ cup drained and rinsed canned corn
½ cup half-and-half
¼ cup tortilla strips

Steps:

Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
Ladle into bowls and top with tortilla strips.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 16.6 g, Cholesterol 71.8 mg, Fat 19.5 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 5.6 g, Sodium 1454.1 mg, Sugar 4.6 g

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