I recently visited Texas for a work trip, and whole time I was day dreaming about a tortilla soup. I just wanted something tomatoey, spicy, with fresh cilantro and jalapeno. So, I had some at the airport, of course. And the verdict? Tasted like a bowl of queso. SO, I vowed to myself that when I got home, I’d make my own version…but I’d make it my own spin…PLANT-BASED. Yes, I am using the term “plant-based” instead of vegetarian, because the terminology is *~*super hot*~* right now, but you get the jest.
Anyway, I took my hand at making my spin on a tortilla soup loaded with protein beans and vegetables, with a kick, of course. And I came up with the first recipe in a hot minute that I’m really proud of. To be honest, I don’t really make Mexican food, or even a Americanized version of it at all, so this was quite the feat. Hope you get to enjoy this year long!
Plant-based Tortilla Soup
- 20 oz diced tomatoes
- 4 cups vegetable broth/stock
- 1 cup of diced yellow onion
- 1 cup of diced carrots
- 2 chopped bell peppers
- 1 can of black beans
- 1 can of pinto beans
- 1/2 diced jalapeno
- 1-2 tbsp chili powder
- 3 cloves minced garlic
- salt, pepper, etc.
- 1 tsp olive oil
- Optional: limes, avocado, tortilla strips, chopped onion and jalapeno, cilantro
- Add your olive oil and cut up veggies to a large stock pot, and cook until soft.
- Add garlic and spices as your veggies begin to cook.
- Add you tomatoes and beans to the stock pot, and combine with your vegetables.
- Add you vegetable broth. Taste the soup for any additional spices needed.
- Bring to a boil, and then allow to simmer for 30 minutes.
- Take your soup off the heat, and allow it to cool for 20 minutes.
- Blend your soup with an immersion blender until mostly blended (I like mine a bit chunky, but it’s up to you).
- Serve with your favorite toppings!