Vegetarian Tortilla Soup
If you are a regular reader, you might remember I wanted a chicken tortilla soup- without chicken this past weekend. I didn’t find any recipes I liked, so I did some experimenting at home. And I have to say, this was one of the best tortilla soups I have ever had. That is saying a lot. Almost every Mexican restaurant in El Paso serves chicken tortilla soup. And there’s a few on almost every block! So if you’re in the mood for a spicy soup, try this and its fixings’ and you won’t be disappointed.
- 1 tomato or 1 can of diced tomatoes
- 1 onion, chopped
- 2 cloves of garlic
- ½ tsp. sugar
- 1 can chipotle peppers in adobo sauce
- 1 ear corn or 1 can of corn, unsalted
- 2 roasted green chiles
- 2 mexican squash
- ½ cup chopped cabbage
- Lime juice
- ½ tbsp. cumin
- 2 large avocados
- Tostadas or 8 corn tortillas to make tostadas
- 1 cup shredded cheese. Muenster or pepper jack works best.
In a food processor, combine tomato, onion, garlic, sugar, 5 chipotle peppers with half of the liquid, and cumin.
Blend for 2 minutes.
Chop squash, green Chile, and chuck corn.
In large pot, pour liquid mix, 4 cups vegetable broth, chopped vegetables and cabbage. Cook for 40 minutes or until squash is soft. Salt to your liking.
If making your own tortilla strips, in small pan heat 1 tbsp. oil over medium heat. Place thin corn tortilla strip until golden brown. Drain on plate with paper towels. Serve soup into bowls. Add cheese, lime juice, sliced avocado and tortilla strips.