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
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
crumbled queso fresco
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.