Vegetarian Tortilla Soup
Dive into this warmly spiced vegetarian tortilla soup made with whole food ingredients. It's so delicious. I dare you to have just one serving!
Servings: 6 servings
Calories: 282kcal
Equipment
- stove
- immersion blender
Ingredients
- 2 cups tortilla chips
- 2 tbsps avocado oil
- 1 yellow onion diced
- 1 poblano pepper diced
- ½ jalapeño pepper
- 4 garlic cloves crushed and chopped
- 1 tablespoon smoked paprika
- 2 tsps cumin ground
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 6 cups vegetable stock
- 28 oz can diced tomatoes canned
- 2 bay leaves
- 2 tbsps cilantro
- 2 ½ tsps sea salt
Instructions
- In a large stock pot, heat two tablespoons of oil to medium/low. Add the onion, garlic, poblano pepper and jalapeño pepper and cook for five minutes. After five minutes, add spices and cook for another five.
- Add stock, tomatoes, bay leaves, salt, cilantro leaves, and ¼ of the tortilla strips. Bring to a simmer. Cook uncovered for 30 minutes then remove bay leaves.
- Puree the soup with an immersion blender. If you want your soup to be thicker, you can always add more tortilla strips. And then you're ready to serve! I usually serve the soup with lime, corn, cilantro, jalapeno peppers, avocado and the remaining tortilla.
Notes
- You can also use a regular blender, and carefully puree in batches.
- Serve with the toppings of your choice.
- To tone down the spice, omit the jalapeño.
- Make a day ahead for an even better flavor.
- Cool completely then freeze in mason jars to enjoy in the weeks to come.
Nutrition
Calories: 282kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 2092mg | Potassium: 426mg | Fiber: 4g | Sugar: 7g | Vitamin A: 910IU | Vitamin C: 34mg | Calcium: 126mg | Iron: 3mg