Vegetable Tortilla Soup Recipes

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VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

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

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving

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



Vegetarian Tortilla Soup image

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

2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced

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



Vegetarian Tortilla Soup image

An easy Vegetarian Tortilla Soup recipe. Pair this with a green salad for a light lunch.

Categories     Soup/Stew     Bean     Herb     Vegetable     Low Fat     Vegetarian     Low Cal     Fall     Healthy     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Nonstick vegetable oil spray
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups canned vegetable broth
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded jalapeño chili

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.

VEGETARIAN TORTILLA SOUP WITH AVOCADO



Vegetarian Tortilla Soup with Avocado image

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

3 flour tortillas, cut into strips
cooking spray
1 tablespoon peanut oil, or as needed
1 ½ cups chopped onion
¼ cup chopped red bell peppers
2 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes with juice, chopped
2 cups diced zucchini
2 cups frozen sweet corn
½ cup diced mushrooms
5 cups vegetable broth
¾ tablespoon chili powder
1 ½ teaspoons hot pepper sauce
salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 cup shredded Monterey Jack cheese

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

VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

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

vegetable oil cooking spray
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups canned vegetable broth
4 tablespoons chopped fresh cilantro
24 inches corn tortillas, cut into 1/2 inch-wide strips
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded jalapeno chiles

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.

VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

Enjoy this delicious tortilla soup made with vegetables and garnished with cilantro - a wonderful dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive or canola oil
4 corn tortillas (5 or 6 inch), cut into 2 x 1/2-inch strips
1 medium onion, chopped (1/2 cup)
1 can (14 oz) reduced-sodium vegetable broth
1 1/2 cups water
1 can (10 oz) chopped tomatoes and green chiles, undrained
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro or parsley

Steps:

  • In 2-quart nonstick saucepan, heat 2 teaspoons oil over medium-high heat. Add tortilla strips; cook 30 to 60 seconds, stirring occasionally, until crisp and light golden brown. Remove from saucepan; drain on paper towels.
  • In same saucepan, cook remaining 1 teaspoon oil and the onion over medium-high heat, stirring occasionally, until onion is tender.
  • Stir in broth, water and tomatoes. Heat to boiling. Reduce heat to low; simmer uncovered 20 minutes.
  • Stir in lime juice. Serve soup over tortilla strips; garnish with cilantro.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 2 g, TransFat 0 g

VEGAN TORTILLA SOUP



Vegan Tortilla Soup image

Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
8 cups vegetable broth
1 cup quinoa, rinsed
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
3 medium tomatoes, chopped
1 cup fresh or frozen corn
1/3 cup minced fresh cilantro
Optional ingredients: Cubed avocado, lime wedges and additional chopped cilantro

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and jalapeno pepper; cook and stir until tender, 3-5 minutes. Add broth, quinoa, and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add beans, tomatoes, corn and cilantro; heat through. Serve with optional ingredients as desired.

Nutrition Facts : Calories 182 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 792mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

CREAMY TORTILLA SOUP-VEGETARIAN



Creamy Tortilla Soup-Vegetarian image

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

2 (14 1/2 ounce) cans Rotel tomatoes & chilies
2 (14 1/2 ounce) cans vegetable broth
1 (16 ounce) can vegetarian refried beans
1 (16 ounce) can black beans, drained
1/2 cup corn (fresh, frozen or canned)
2 teaspoons fresh cilantro, chopped
corn tortilla strips or chips
shredded monterey jack cheese

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

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From rachaelray.com


EASY VEGAN TORTILLA SOUP | VEGAN + VEGETARIAN - I CAN YOU CAN …
2020-10-28 Mix well and bring to a boil. Once boiling, reduce heat and let simmer on medium low heat for 10-15 minutes. Add in liquid smoke, cilantro and lime juice and allow to continue simmering for another 5-7 minutes. Once finished remove from heat and serve. Top each with fresh avocado, cilantro and tortilla strips.
From icanyoucanvegan.com


VEGETARIAN TORTILLA SOUP - SOUPADDICT
2020-10-20 Pour in the tomatoes and broth, followed by the crushed tortilla chips and the sugar, if using. Bring to a gentle boil, then reduce heat to medium to maintain a low simmer. Cover and cook for about 10 minutes. Use an immersion blender right …
From soupaddict.com


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