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Yummy Tortilla Soup

What you need: 

1 medium onion, chopped
olive oil, as needed
5 gloves garlic, chopped
1 red or orange pepper, chopped
1 1/2 cups frozen corn
1 (14 ounce) can diced tomatoes
2 limes, juiced
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon each salt and pepper
1/2 cup packed, chopped fresh cilantro
1 pound firm tofu or 1/2 pound baked tofu, cut into small pieces (I like baked savory)
2 to 3 cups veggie broth ("No-Chicken Broth" is my favorite), divided
4 corn tortillas, cut into thin strips

What you do: 

1. Saute the onion in olive oil until it sweats, then throw in garlic. When both are fragrant, toss in peppers and corn and some broth so they will cook.
2. When pepper is getting soft, stir in tomatoes, dry seasonings, lime, cilantro, and tofu. Add more broth so nothing will stick to the bottom and stir well.
3. Allow flavors to blend for 5 minutes then add the remaining broth and let simmer for 10 minutes, adjusting liquid and spices as needed.
4. While soup is simmering, cook the tortilla strips: heat some olive oil in a small pan at medium high until it responds to water droplet. Drop in a handful of the strips at a time and stir so all sides get oil. Remove with tongs when they are crispy and getting golden brown.
5. Serve soup topped with tortillas as well as avocado and/or vegan cheese. Que Sopa Sabrosa!
Source of recipe: I made this up.

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

SO HOW'D IT GO?

my new favorite tortilla soup! very delicious and simple. the lime juice and cilantro really make it amazing and authentic tasting.

 

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omg that looks delicious

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I am a fan of lime, and I had high hopes for this recipe, but this soup had way too much lime juice in it and I feel like it overpowered a lot of the other flavors.  I could not taste the baked tofu marinade, the garlic, the spice from the unseeded jalapeno I added in, nothing.  Just lots and lots of lime.  I always use water instead of broth, but I did use the juices from the canned tomatoes as well as the leftover tofu marinade during step #2, so there should have been an opportunity for other flavors to come forward.  I agree with other posters that you should go for more liquid in general - 3 cups is the minimum I would use, since with only 2 it is more like a stew.  If I make this recipe again I will probably be making a lot of adjustments to it since I was pretty disappointed.

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Very easy and delicious! We loved it

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This soup is really tasty! I also noticed that there's no mention of adding the tomatoes, so I put them in with the tofu and everything worked great. Instead of frying tortilla strips, I simply went and bought a bag of salted tortilla chips to go with the soup.

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this recipe is delicious!  I wasn't sure when to add the tomatoes, but I figured it out (with the tofu).  It does seem to need more broth...next time.  Meanwhile I'll have some delish soup to eat for days.  Yum and thanks!

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I made this for my daughter over the weekend and it was fabulous.  The cilantro and lime really kick this up a notch above others I've tried.  I only made minor changes: used fresh corn instead of frozen, added a thinly sliced, fresh jalapeno pepper and a little extra broth. 

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