Simple Plant-Strong Soup Recipes

Rainy Day Tortilla Soup

Simple Plant-Strong Soup Recipes

It's been a long time, over two years, since I've made any version of tortilla soup. No winter would be complete without a bowl of comforting hot soup. Whilst store bought tins are fine you can beat home made soup. Luckily modern tech has come to aid in the form of soup makers and this detailed guide will walk you through some of the best around.  I know somewhere, buried in the archives of Simple Daily Recipes Soups & Stews recipes, there's a chicken tortilla soup recipe. With my meat eating days behind me, I figured it was about time I created an outstanding vegan tortilla soup to take its place.

There's a lot of ingredients in this recipe; all of them, I'll bet, are already in your pantry and fridge. If you don't have golden hominy on hand, feel free to use yellow corn.  If you don't have green chilies on hand, it's alright to leave them out. You won't notice they're missing. Something I didn't add to the soup pot I wish I had, chipotle sauce. A tablespoon or two would give this soup a nice kick of heat without being overly spicy. If you have any chipotle sauce on hand, add it in, then be sure to let me know how the soup turned out. 😀

HERE'S ALL IT TAKES

  • 1 medium yellow onion, roughly chopped
  • 1 cup mushrooms, roughly chopped
  • 4 garlic cloves, chopped
  • 2 medium carrots, chopped
  • 1 can (26 ounces) diced tomatoes
  • 2 cans (14 ounces) garbanzobeans, drained & rinsed
  • 2 cans (14 ounces) golden hominy, drained & rinsed
  • 2 ounces Hatch green chilies, chopped
  • 10 ounces frozen cut leaf spinach
  • 1 tablespoon Better Than Bouillon No-Chicken Base
  • 1 tablespoon Better Than Bouillon Vegetable Base
  • 2 teaspoons New Mexico chili powder
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon Hickory liquid smoke
  • 4 corn tortillas, cut into thin strips

Water sauté the onion, mushrooms, half the chopped garlic, and carrots until the onion is translucent. Season with chili powder, oregano, cumin, paprika and liquid smoke. Cook one minute.

Add remaining garlic, diced tomatoes, garbanzobeans, hominy, green chilies, spinach, both broth bases, plus 4 cups water.  Bring to a boil then reduce heat to low. Stir in tortilla strips.  Continue to simmer over low heat for 20 minutes. Stir every 5 minutes or so, to prevent tortillas from sticking to bottom of pan. Ask me how I know.

You're ready to eat!

Make this excellent tortilla soup for a vegetarian potluck or just to have ready to eat over the weekend. It makes A LOT.  I'd say it serves 12 to 15 easy.  Give it a try. Let me know what you think!

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