I love this recipe for Vegetarian Tortilla Soup. The tortillas provide the great flavor that makes this soup delicious. Using an immersion blender is a great trick to makes the soup creamy. To add a little bit of texture, you add half of the corn after you have blended the soup. You can fry up your own tortilla strips to top the soup if you are feeling like it, but I found some at the grocery, near the salad toppings. This recipe is perfect for a weekday lunch or you could double this to serve at a game day party. This is sure to be a big hit! You can find more delicous oup recipes here and here! Cheers!
Serving Size: 8
3 corn tortillas, cut into 1 inch squares
1 28 ounce can of diced tomatoes
1 can of tomato paste
1 box of vegetable broth
1 onion, diced
2 cloves of garlic, minced
3 ears of corn, cut from the cob, divided in half
1 can of diced green chilis
2 tablespoons of pickled jalapeños, diced
¼ cup olive oil
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon cayenne
1 tablespoon of salt
1 teaspoon of pepper
1 1/2 cups of water
Shredded cheddar cheese
In a large pan, cook the onions and garlic in olive oil until they are translucent.
Add the tortillas, and cook until they are aromatic.
Add the jalapeños, green chilis, tomato paste and half of the corn.
Add the spices, salt and pepper, tomatoes, broth and water and simmer for about 20 minutes.
Remove the soup from the stove and set the pot on the counter.
Use an immersion blender to make the soup thick and creamy.
Add the remaning corn and return the soup to the stove to simmer on low for 10 minutes.
Ladle the soup into bowls and garnish the soup with cheese, tortilla strips, and cilantro.