VEGETARIAN TORTILLA SOUP
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
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
VEGETARIAN TORTILLA SOUP
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
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
Make and share this Vegetarian Tortilla Soup recipe from Food.com.
Provided by Renee D
Categories < 60 Mins
Time 55m
Yield 4 bowls, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, heat oil and add tortilla strips. Cook until slightly crisp, remove from oil, and set aside.
- In blender, place garlic, onion, and jalapeno. Chop. Put chopped garlic mixture in soup pot, add in slightly crisp tortillas, and simmer for 5 minutes. Add canned tomatoes and simmer for 15 minutes. Stir in cumin. Slowly pour in broth and simmer until reduced 1/3.
- Puree the soup extremely well until very smooth. Season to taste with salt and pepper. Serve with additional tortilla crisps, avocado, cheese, cilantro, and onion.
Nutrition Facts : Calories 117.9, Fat 3.6, SaturatedFat 0.5, Sodium 22.9, Carbohydrate 20.4, Fiber 4.5, Sugar 7.2, Protein 3.6
TOFU TORTILLA SOUP
This is my first try at adapting a chicken tortilla soup. It's tasty. The tofu works so well in the soup and it freezes perfectly. My mouth is watering just entering this in.
Provided by jtatum
Categories Clear Soup
Time 1h30m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
- Add all the rest of the ingredients except tofu to the large pot and bring to a simmer for one hour.
- Add grilled tofu (cut into strips) to pot and simmer for two minutes.
- Serve topped with cheese and tortilla if desired.
Nutrition Facts : Calories 93.6, Fat 1.6, SaturatedFat 0.2, Sodium 417.6, Carbohydrate 18, Fiber 3.1, Sugar 5.9, Protein 2.6
TOFU-TORTILLA SOUP (VEGETARIAN)
not set
Provided by BigOven Cooks
Categories Soups, Stews and Chili
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine onion, jicama, carrot, green peppers, tomato, chipotles, water, miso paste, soy sauce, cilantro, and cumin. Bring to a boil, lower heat to medium, and cook for 10 to 12 minutes. Add tofu and simmer for 2 more minutes. Serve in soup bowls and garnish with tortilla strips. Serves: 6 Authors note: Some testers of this recipe have added their favorite herbs and spices to those listed. This is an excellent base for other flavorings. Restaurant: Golden Swan, Hyatt Regency, Scottsdale, Arizona, Chef Anton Brunbauer. Book: Vegetarian Southwest, recipes from the regions favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3. Recipe by: Golden Swan, Hyatt Regency, Scottsdale, Arizona
Nutrition Facts : Calories 205 calories, Fat 4.11001666808922 g, Carbohydrate 32.7315833395987 g, Cholesterol 0 mg, Fiber 9.54750013618335 g, Protein 11.4077333361003 g, SaturatedFat 0.687093333602932 g, ServingSize 1 1 Serving (619g), Sodium 1268.74666754908 mg, Sugar 23.1840832034154 g, TransFat 0.495550000100596 g
CREAMY TORTILLA SOUP-VEGETARIAN
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
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
SOUTHWESTERN VEGETARIAN TORTILLA SOUP
This healthy and flavorful soup makes a good appetizer before a dinner that has a mexican flair to it. The chili amount can be adjusted to your level of spicyness.
Provided by Mrs. Kulik
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onion, garlic, red pepper and zucchini in oil until tender.
- Add broth and bring to a boil.
- Stir in corn, beans, chili, and herbs.
- Cook for 10 minutes more.
- Ladle into bowls and garnish with a dollop of sour cream or guacamole.
- Serve with a few corn chips or warmed flour tortillas.
Nutrition Facts : Calories 130.2, Fat 7.3, SaturatedFat 1, Sodium 7.8, Carbohydrate 14.7, Fiber 3.4, Sugar 2.8, Protein 3.4
EASY 5-INGREDIENT TOFU SOUP
A delicious soup for vegan or non-vegans to enjoy.
Provided by Lisa Marie
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
- Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 14.1 g, Fat 6.7 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 1 g, Sodium 79.5 mg, Sugar 1.6 g
VEGETARIAN TORTILLA SOUP
A great soup for lunch from epicurious.com. I sometimes add more spices, and sometimes I also create a garnish by frying corn tortilla strips with some non-stick cooking spray. You may top with fat-free or lowfat sour cream, and cilantro. Sometimes I also add some shredded muenster or other shreddable cheese on top. Enjoy!
Provided by spatchcock
Categories Black Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Spray large nonstick saucepan with vegetable oil spray.
- Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
- Stir in tomato paste, cumin and chili powder.
- Add broth and 2 tablespoons cilantro; bring to boil.
- Reduce heat; cover and simmer until flavors blend, about 15 minutes.
- (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup.
- Cover; simmer until zucchini is tender, about 5 minutes.
- Season with salt and pepper.
- Ladle soup into bowls.
- Sprinkle with remaining 2 tablespoons cilantro.
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