This soup is delicious! I was looking for something new to try and browsing through my copy of Appetite for Reduction. My daughter agreed that it looked good so we tried it last night. It was DELICIOUS!! I didn't want to retype the recipe so I found it was already online at https://thesouthernvegetarian.wordpress.com/2013/02/08/the-best-tortilla-soup-ever/
This recipe comes from Isa Chandra Moskowitz’s Appetite for Reduction. I only used 1 jalapeño and skipped the red pepper flakes because I was worried it might be too spicy for the kids. It was perfectly delicious but I think I will add at least the pepper flakes back in next time to make it a little more spicy. I also added some avocado as a garnish and just used a teaspoon of dried cilantro because I didn't want to buy it fresh and have it go to waste. Oh, I also forgot to add the lime! lol
We all agreed it was great except for my son but that's only because he wouldn't try it.
Ingredients:
1 teaspoon olive oil
2 jalapenos, seeded and sliced thinly
1 small yellow onion, chopped
1 poblano pepper, seeded and chopped (if you can’t find poblano, use a green bell pepper)
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 (24 oz) can whole tomatoes
3 cups vegetable broth
4 oz baked tortilla chips (about 4 handfulls or so – you don’t have to be precise)
1 tablespoon ground cumin
1 (15 oz) can pinto beans, drained and rinsed
1 cup frozen corn
1/2 cup fresh cilantro, chopped
juice from 1 lime
2 jalapenos, seeded and sliced thinly
1 small yellow onion, chopped
1 poblano pepper, seeded and chopped (if you can’t find poblano, use a green bell pepper)
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 (24 oz) can whole tomatoes
3 cups vegetable broth
4 oz baked tortilla chips (about 4 handfulls or so – you don’t have to be precise)
1 tablespoon ground cumin
1 (15 oz) can pinto beans, drained and rinsed
1 cup frozen corn
1/2 cup fresh cilantro, chopped
juice from 1 lime
Directions:
Preheat a 4 quart pot over medium-high heat and saute the onions, jalapeños, and poblano in the oil for about 5 minutes.
Add the garlic, red pepper flakes, and salt. Saute for another minute.
Break up the tomatoes with your fingers, tearing them into small chunks, and add them to the pot, along with the juice, broth, and cumin. Crush 2 oz (a couple handfuls) of chips into small crumbs (you want them pretty crumb-like, very small pieces) and add to the soup.
Cover and increase the heat to high to bring to a boil. Once boiling, add the beans, corn, and cilantro. Turn the heat down to low and simmer, covered, for 5 minutes.
Squeeze in the lime juice and serve garnished with the extra chips and a sprinkle more of cilantro, if desired. I personally like to add a dollop vegan sour cream and a few slices of avocado.
