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Tortilla Soup

What you need: 

1 large or 2 medium zucchini
1 medium white onion
2 stalks celery
5 garlic cloves
1 can diced tomatoes
1 can red enchilada sauce
2 -3 serrano chilies or habanero sauce
1 bag frozen sweet corn
1 package of extra-firm silken tofu
avocado and cilantro and corn chips and 3 limes
3 cups Mexican style rice or brown rice
vegan soy cheese, preferably white
1-2 tablespoons vegetable oil

What you do: 

Chop zucchini, onion, garlic and celery in medium sized chunks. Saute in the bottom of a large pot in veggie oil until soft. Add can of diced tomatoes with juice and either diced serrano peppers or a few dashes of habanero pepper sauce (adjust to your taste). Add 3 teaspoons chili powder, 1 teaspoon cumin and 1 tablespoon oregano. Stir and let simmer 2-3 minutes until well heated. Add veggie broth (this soup should be brothy otherwise when you add in the garnish it will be a stew. If it gets too thick, add more broth or hot water) and half of the can of enchilada sauce (again, to taste). Add in frozen corn and half package of silken tofu, cut into small cubes. Bring to a boil and then turn down to a simmer.
Serve with a scoop of rice in the bottom of bowl, add in soup and garnish with cilantro leaves, soy cheese, crumbled corn chips, avocado and a squeeze of lime. The garnish is very important to the flavor of the soup.
It is a long list of ingredients, but assembles quickly and tastes great. I am from San Antonio, Texas and there is just no other way to make good Tortilla soup than with a bunch of stuff.

Preparation Time: 
15 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Yum I used the entire can of enchilada sauce and added green chili's to the recipe I also used all of a  large box of veggie stalk. I left out the tofu and the fake cheese. we had the fixin's + green onions. We will be making this again!

Thank you!

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I made this last night and it was so good!! Thanks for sharing.

:D

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This is one of the best things I've ever made from this site.  Seriously.  I left out the zucchini, celery and tofu, but added in shredded spicy chicken.  I made my own tortilla strips for the top, and added sour cream.  Way yum!

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Okay, there are not even enough words to describe how awesome this recipe is. I didn't even make it yet, but had it when I went over to my sister's (the1stdrop) for dinner. She made it with sour cream, avocado, and also made her own tortilla strips to go on top. Sooooo yum. Thank you so much for this recipe!!!

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made this twice, delicious both times. As the recipe author states, the garnish is essential to the overall flavor.
the first time I forgot the enchilada sauce and thought it tasted better without it after trying it with the enchilada sauce.
my only issue with the recipe is the broth and spices are missing from the ingredients list.
Luckily for me I always read through the entire recipe before making the dish. I used a 32 ounce box of broth and then when reheating the leftovers I added onother 32  ounces of broth because it was no longer soupy.
This recipe is incredibly high volume, as in you will be eating it all week!
so good.

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This was a big hit for us. We loved it. Even my carnivour husband loved it.
I'm vegi, not vegan, and next time I'm going to add a dod of sour cream to the garnish.
We also added some chilula hot sauce to the top. I love the flavor of that stuff.

My husband had leftovers at work for lunch today and sent me an e-mail saying it was even better on day 2!

Your picture looks sooooooooooooo delicious. Seriously.

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This was a big hit for us. We loved it. Even my carnivour husband loved it.
I'm vegi, not vegan, and next time I'm going to add a dod of sour cream to the garnish.
We also added some chilula hot sauce to the top. I love the flavor of that stuff.

My husband had leftovers at work for lunch today and sent me an e-mail saying it was even better on day 2!

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