VEGETARIAN TORTILLA SOUP WITH AVOCADO
One thing I've missed in the years of my being vegetarian is the delicious tortilla soup a local Mexican restaurant makes. I've finally mastered my vegetarian version, that can easily be vegan if the cheese isn't added at the end. My omnivore boyfriend thinks it's divine! Black beans can be added for extra protein.
Provided by april
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange tortilla strips on a baking sheet and lightly with cooking spray.
- Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
- Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
- Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
- Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.
Nutrition Facts : Calories 259 calories, Carbohydrate 32.2 g, Cholesterol 12.6 mg, Fat 12 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 3.9 g, Sodium 621.1 mg, Sugar 7.4 g
AVOCADO SOUP WITH CHILE OIL
This sopa de aguacate is a fresh and simple creamy soup that can be eaten chilled or at room temperature for a quick meal. The onion, garlic and cumin create a delicious base that pairs perfectly with the lime juice's acidity. Top off this sopa with chile de árbol oil and pepitas for a little hit of heat and a hint of nuttiness. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Jocelyn Ramirez
Categories brunch, dinner, lunch, soups and stews
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.
- Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
- To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.
- Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.
- Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.
CHICKEN SOUP WITH AVOCADO AND CRISPY TORTILLA STRIPS
Categories Soup/Stew Chicken Pepper Kid-Friendly Avocado Jalapeño Tortillas Gourmet Small Plates
Yield Serves 6 as a first course or 4 as a main course
Number Of Ingredients 11
Steps:
- Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalapeño. Chop cilantro. Remove and discard skin from chicken.
- In a 3-quart saucepan cook chicken with onion, garlic, jalapeño, 1 tablespoon cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.
- Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.
- Halve tortillas and cut crosswise into 1/8-inch-wide strips. In an 8-inch skillet heat oil over moderately high heat until hot but not smoking and, working in 3 batches, fry tortilla strips, stirring gently, until golden. With tongs transfer strips as fried to paper towels to drain.
- Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and heat over moderate heat until hot. Add remaining cilantro, avocado, lime juice, and salt to taste.
- Serve soup garnished with tortilla strips.
CHICKEN TORTILLA SOUP WITH AVOCADO
Chicken tortilla soup with avocado is a dish from the Southwest that, typical to Southwestern cuisine, uses Mexican ingredients. Avocado is not always added, but it adds a fresh, creamy element to complement the soup's usually spicy broth and crisp tortilla strips. This dish can also be stewed for a few hours on low in a Crock-Pot to help develop the flavors. It's a hearty soup that can serve as a full meal instead of just a starter.
Provided by By The Lake
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Saute the chicken breasts on both sides in a skillet until cooked. Let the chicken cool and then shred it.
- Pour the olive oil into a large soup pot and saute the onion for a few minutes.
- Stir in the garlic, chicken, corn, green chilies, cilantro, cumin, chili powder, salt and pepper, and cook for a few minutes.
- Stir in the broth, tomatoes, bay leaf and lime juice. Bring the soup to a boil and simmer on low for 30 minutes.
- Prepare tortilla strips while the soup is cooking. Older tortillas will dry out more quickly and remain crisper in the soup. Preheat the oven to 400 degrees F. Lightly spray or brush both sides of the tortillas with vegetable oil. Slice them into thin strips. Spread the strips across a cookie sheet, and bake them for about 10 minutes until they're all crispy, stirring halfway through cooking time.
- Serve the soup in bowls, discarding the bay leaf. Peel, pit and chop the avocado, and sprinkle it into the soup along with the tortilla strips and cheese. Alternatively, place the tortilla strips in the bowl first and serve the soup over them.
- TIPS & WARNINGS: If you have only fresh tortillas, you may need to bake them in the oven longer. Alternatively, you can deep fry both older tortilla strips and fresh tortillas strips that have been dried out in the oven. Drain the fried strips on paper towels before adding to the soup.
TORTILLA SOUP WITH CRISP TORTILLAS AND AVOCADO RELISH
Steps:
- Make soup:
- Preheat broiler.
- Coarsely chop onion. In a well-seasoned 9-inch cast-iron or other heavy ovenproof skillet arrange onion, tomatoes, and garlic in one layer and broil about 2 inches from heat, turning vegetables occasionally with tongs, until tomato skins are blistered and lightly charred, about 20 minutes. Cool vegetables.
- While vegetables are broiling, remove stems, seeds, and ribs from chilies (wear rubber gloves). Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side, or until more pliable. Transfer chilies as toasted to a bowl. Cover chilies with hot water and soak about 20 minutes, or until soft.
- Drain chilies, discarding soaking liquid, and in a blender purée with vegetable mixture until smooth.
- Cut 6 tortillas into quarters and cut remaining 4 tortillas into 1/4-inch-wide strips. In cleaned 9-inch skillet heat 1/2 inch oil until a deep-fat thermometer registers 375°F. and fry tortilla quarters in 3 batches, turning them, until crisp and pale golden, 30 seconds to 1 minute. With a slotted spoon transfer quarters as fried to paper towels to drain.
- Fry tortilla strips in 2 batches in same manner, transferring with tongs to paper towels to drain and keeping them separate from fried tortilla quarters. In a plastic bag with a rolling pin finely crush tortilla quarters.
- In a 5-quart heavy kettle bring stock and chili pur e to a boil, stirring. Stir in crushed tortillas, oregano, and salt and simmer, uncovered, whisking occasionally, until tortillas are soft and soup is slightly thickened, 30 to 45 minutes. If necessary, season soup with salt and pepper.
- Make relish while soup is simmering:
- Quarter avocados, removing pits, and peel. Cut avocados into 1/4-inch dice and finely chop tomato. Wearing rubber gloves, finely chop chilies, including seeds if desired. In a bowl gently stir together avocados, tomato, onion, chilies, and remaining relish ingredients until combined well.
- Divide relish, fried tortilla strips, and coriander among 8 soup plates and ladle soup over mixture. Garnish soup with lime wedges.
HASS AVOCADO TORTILLA SOUP
Recipe courtesy of Hass Avocado Board. I love tortilla soup and this appears to be a bit different that others I've tried. I'm looking forward to preparing and serving this to my family.
Provided by Happy Hippie
Categories Southwestern U.S.
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, combine chicken broth, soup, cilantro, garlic and pepper.
- Bring to a boil, decrease heat, and simmer for 10 minutes.
- Cool slightly, and puree in batches in a blender.
- Return to pan, add avocado cubes and heat through.
- Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips. Serve.
Nutrition Facts : Calories 231.3, Fat 10, SaturatedFat 1.5, Sodium 173.3, Carbohydrate 31.1, Fiber 3.6, Sugar 6.7, Protein 6.7
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- To make the tortilla crisps, preheat the oven to 350°F. Lightly grease a baking sheet with non-stick cooking spray.
- Place the tortilla strips on the baking sheet gently brush the tops with 2 tablespoons vegetable oil and sprinkle with salt to taste.
- Bake for approximately 20 minutes, flipping occasionally, until golden brown and crisp. Place in a bowl and set aside.
- Place the tomatoes, garlic cloves and onion under the broiler and for roast or char anywhere between 7 to 10 minutes, flipping once in between, until ingredients are completely charred, and the tomatoes are mushy and their juices start to ooze out. Remove from the heat.
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- Brush corn tortillas with 1 T. olive oil, using more if needed, then cut into small strips. Sprinkle with salt to taste.
- Preheat oven to 350°F. Place tortilla strips on lightly greased baking sheet and bake for about 20 minutes, stirring and flipping occasionally, until golden brown and crisp. Place in a bowl and set aside.
- Preheat the broiler. When hot, place tomatoes, garlic cloves, and onion on a baking sheet and place under the broiler. Roast or char anywhere between 7 to 10 minutes, flipping once in between, until ingredients are completely charred, and the tomatoes are mushy and their juices have started to come out. Remove from the heat.
- Once cool enough to handle, peel the garlic cloves and quarter the tomatoes. Place the tomatoes, along with their seeds and juices, peeled garlic cloves, onion, chipotle chile in adobo, sauce from the chipotles in adobo sauce and salt in the jar of a blender or food processor. Puree until smooth.
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