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  • Writer's picturefrench creek kitchen

Vegetarian Tortilla Soup with all the Garnishes

Updated: Jan 11, 2022


2 tablespoon avocado oil or other neutral oil

1 medium onion, small dice

2 teaspoons salt, split

2 bell peppers, seeds and ribs removed and cut into a small dice

2 cloves garlic, minced

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/4 - 1/2 teaspoon chipotle paste

15 oz can black beans, drained

15 oz white beans or hominy, drained

28 oz can diced tomatoes

4 cups vegetable stock

Suggested Garnishes:

Crispy corn tortilla strips, recipe follows

thinly sliced green onion

shredded cabbage, I use a mandolin to get the shred very fine

juice from fresh limes

thinly sliced radish

diced avocado

sour cream

crumbled queso fresco

cilantro leaves

Heat the oil in a large soup pot or dutch oven over medium heat. Add the onion, diced bell pepper and 1 teaspoon of salt and stir to combine. Cook until softened, about 5 minutes. Add the garlic, chili powder, paprika, cumin and a 1/4 teaspoon or 1/2 teaspoon of chipotle paste depending on the spice level you would like. Stir to combine and cook for 2 minutes, stirring often. Add the beans, can of diced tomatoes with their juice, vegetable stock and 1/2 teaspoon of salt. Stir to combine and bring to a simmer. Simmer for 15 minutes, taste for seasoning and add salt as needed. Serve hot with the garnishes of your choice.

Crispy corn strips:

8 small corn tortillas

3 tablespoons avocado oil or other neutral oil

1/2 teaspoon salt

Preheat the oven to bake at 400 F.

Stack the tortillas on your cutting board and cut into 1/2 inch wide strips. Place on a baking sheet and toss with the oil and salt.

Bake 10-15 minutes or until golden brown and crispy, tossing a few times while they bake so they crisp evenly. Keep an eye on them so they dont burn. Remove from the oven and allow to cool on the baking sheet.

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