Southwestern Tortilla Soup Recipe

Name: Southwestern Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 tomatoes ripe; 7 jalapenos fresh, sliced and seeded, less if you want it less spicy; 11 cloves garlic; 4 onions medium sized, quartered; 11 Anaheim chiles fresh green, sliced and seeded; olive oil; 8 cups vegan chicken broth made from vegan chicken bullion; 6 cups plum tomatoes whole or crushed; 1 tablespoon ground cumin; 1 tablespoon paprika; 1 tablespoon granulated garlic; 1 1/4 pounds tortilla chips; salt; pepper; 1 can black beans drained; 1 can sweet corn drained; jack cheese Shredded vegan Monterrey, for serving; 1 avocado large, diced, for serving; cilantro leaves chopped, for serving

Servings: persons

9 tomatoes ripe
7 jalapenos fresh, sliced and seeded, less if you want it less spicy
11 cloves garlic
4 onions medium sized, quartered
11 Anaheim chiles fresh green, sliced and seeded
olive oil
8 cups vegan chicken broth made from vegan chicken bullion
6 cups plum tomatoes whole or crushed
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 1/4 pounds tortilla chips
salt
pepper
1 can black beans drained
1 can sweet corn drained
jack cheese Shredded vegan Monterrey, for serving
1 avocado large, diced, for serving
cilantro leaves chopped, for serving

1
Preheat an oven to 350 degrees F.
2
Place the tomatoes, jalapenos, garlic, onions, and green chilies onto a baking sheet and then drizzle with olive oil. Place the sheet tray into the preheated oven and roast until they turn golden brown, about 15 to 20 minutes. Remove from the oven and set aside.
3
Into a large stockpot add the vegan chicken stock, plum tomatoes and roasted veggies and cook over medium heat for two minutes. Add cumin, paprika, granulated garlic, and tortilla chips and then simmer for 10 minutes. Remove stock pot from the flame and pour the contents into a blender* or use a multi-speed immersion blender. Puree the mixture, starting on low and then increase speed to high, until well combined. Work in batches if all the liquid does not fit into your blender. Season with salt and freshly ground black pepper. Return the pureed soup to a clean pot, add in the black beans and corn and simmer to keep warm until you're ready to serve. Garnish with tortilla strips, avocado, shredded cheese and cilantro.
4
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

1198

kcal

Calories

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 9 tomatoes ripe, 7 jalapenos fresh, sliced and seeded, less if you want it less spicy, 11 cloves garlic, 4 onions medium sized, quartered, and more.

Yes, Southwestern Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Tortilla Soup

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