Vegetarian Tortilla Soup
Servings: 4 servings
Poblano, jalapeño, smoked paprika and cumin build a rich, smoky broth for this vegetarian tortilla soup, with tomatoes and corn simmered in. Blend it smooth, then top each bowl with crunchy tortilla chips, diced avocado and fresh cilantro.
Equipment
Ingredients
- 1 cup tortilla chips
- 1 tbsp avocado oil
- 1 yellow onion diced
- 1 poblano pepper diced
- ½ jalapeño pepper
- 3 garlic clove crushed and chopped
- 2 tsp smoked paprika
- 1 tsp ground cumin ground
- 1 tsp chili powder
- 4 cup vegetable stock
- 2 cup diced tomatoes canned
- 1 bay leaves
- ¼ cup fresh cilantro
- 1 tsp sea salt, unrefined
Toppings
- ¾ cup corn kernels canned
- 1 avocado diced
- 2 cup tortilla chips
- ¼ cup fresh cilantro leaves only
Instructions
- In a large stock pot, heat avocado oil over medium heat. Add the onion, garlic, poblano pepper, and jalapeno pepper, and cook for five minutes.
- Add spices and cook for five more minutes. Add stock, tomatoes, bay leaf, salt, cilantro leaves, and tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes, remove bay leaves.
- Puree the soup with an immersion blender. If you want your soup to be thicker, add more tortilla strips.
- Drain corn. Ladle soup into bowls and add toppings.
Notes
- You can also use a regular blender, and carefully puree in batches.
- To tone down the spice, omit the jalapeño.
- Make a day ahead for an even better flavor.
Nutrition
Serving: 2cups, Calories: 386kcal, Carbohydrates: 57g, Protein: 8g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Sodium: 1718mg, Potassium: 794mg, Fiber: 9g, Sugar: 9g, Vitamin A: 1734IU, Vitamin C: 47mg, Calcium: 129mg, Iron: 3mg
