Vegetable Tortilla Soup Recipes

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TORTILLA CHICKEN VEGETABLE SOUP



Tortilla Chicken Vegetable Soup image

This hearty soup is an anything-goes recipe! Try using carrots instead of red bell pepper; extra garlic, no problem! I love a lot of cilantro! Whatever your choice of veggies, it's wonderful and sure to please your family's tastebuds. At our house, I put a bottle of our favorite hot sauce on the table for those who like to spice up their tortilla soup. Garnish with Monterey Jack cheese and tortilla chips.

Provided by GARNIE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h40m

Yield 9

Number Of Ingredients 16

1 (3 pound) whole chicken, cut into pieces
4 quarts water
3 stalks celery, chopped
2 cloves garlic
1 onion, finely diced
2 (14 ounce) cans peeled and diced tomatoes with juice
2 cubes chicken bouillon
1 red bell pepper, chopped
½ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
¼ teaspoon ground white pepper
1 (10 ounce) package frozen corn kernels
1 bunch green onions, thinly sliced
2 bunches chopped fresh cilantro
2 cups cooked white rice
salt to taste

Steps:

  • Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
  • Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
  • Add corn, green onion, and cilantro. Simmer 10 minutes longer.
  • Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 24.6 g, Cholesterol 66.5 mg, Fat 11.3 g, Fiber 3.3 g, Protein 24.9 g, SaturatedFat 3.1 g, Sodium 370.6 mg, Sugar 5.2 g

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

TORTILLA-VEGETABLE CHICKEN SOUP



Tortilla-Vegetable Chicken Soup image

This recipe is surprisingly a snap. Don't worry about the long list of ingredients; most of them are already in your pantry. -Jan Peri-Wyrick, Fort Worth, Texas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 17

3 flour tortillas (6 inches), cut into 1-inch strips
2 tablespoons olive oil
1 cup chopped celery
3/4 cup finely chopped carrot
1/2 cup chopped red onion
2 cups cubed cooked chicken breast
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes with mild green chilies
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) beef broth
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon ground cumin
1 teaspoon ground coriander
Shredded Monterey Jack cheese, optional

Steps:

  • Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until lightly browned. Set aside., In a 6-qt. stock pot, heat oil over medium-high heat. Add celery, carrot and onion; cook and stir 6-8 minutes or until tender. Stir in chicken, corn, beans, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Serve with tortilla strips and, if desired, cheese.

Nutrition Facts : Calories 315 calories, Fat 8g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 1386mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 6g fiber), Protein 25g protein.

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

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.

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

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Top Asked Questions

How do you make Tortilla Soup at home?
In a large pot heat the oil, onions, peppers, garlic, chili powder and coriander over the stove on medium-high heat to sautee them to a tender texture. This makes the tortilla soup more flavorful. Add the broth, fire roasted tomatoes, black beans, green chilies (with juice), and fresh or frozen corn kernels.
What are some easy vegetarian Tortilla Soup topping ideas?
Here are some of our favorite topping ideas: This easy vegetarian tortilla soup is filled with a hearty blend of beans, fire-roasted tomatoes and Mexican-inspired seasoning. Topped off with crunchy oven baked tortilla strips and avocado for a flavorful meatless meal in just over 30 minutes.
What is quinoa Tortilla Soup and how do you make it?
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 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.
What is the best way to make a tomato and onion soup?
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.

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