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After watching “Food Choices” on Netflix I started feeling guilty about some of my wreckless eating habits.  Not sure what made me think of Tortilla Soup but I did and this is what I came up with.

Before I get started there are a couple of things I wanted to achieve.

  1. No animal products.
  2. Spicy and complex flavours.
  3. Presentation.

For the liquid you can use water but vegetable stock tastes way better and adds crazy depth.

Tortilla Soup
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Mexican Vegetarian Tortilla Soup

Course: Soups & Stew
Cuisine: Mexican, Soups & Stews & Marinades

Ingredients

Vegetable Sauté

  • 2 Celery Diced
  • 2 clove Garlic Chopped
  • 1/2 bunch Tyme
  • 2 Bay Leaves
  • 2 Red Onions Diced Opt: Leeks or White Onions
  • 1/2 Diced Red Chilli
  • 1 Red Pepper Diced
  • 1 Green Pepper Diced
  • 2 tbs Ground cumin
  • 1/2 bunch Coriander Finely chop ends. Reserve top for Salsa.
  • 2 Chopped Dried Chipotle Peppers
  • Sea Salt/ Pepper to taste

Salsa for Garnish

  • 1/2 bunch Coriander Roughly chopped.
  • 1/2 Lime Juice
  • 3 Chopped Mixed Peppers Ex: Red Chillies, Jalapeno
  • Touch of Olive Oil
  • Pinch of Salt

Remaining Items

  • 2 14oz Black Beans
  • 1 ear Fresh Corn Opt: Canned as a last resort.
  • 2 cups Vegetable Stock Opt: Water
  • 1 Chopped/Sliced avocado, for garnish Do this at the very end while serving.
  • Sliced Tortilla Chips, for garnish You can mix some of this into the soup as well if you like.

Instructions

  • In a heavy pan over medium heat add 3 tbsp. of vegetable oil. Sauté vegetable items.
  • Add Black Beans
  • Add Corn
  • Add Stock
  • Bring to a hard boil for 10 min.
  • Remove Bay Leaf
  • Using a hand blitzer blitz just a bit, don't make soup you want to leave lots of chunks in there.
  • Put on a slow simmer and adjust flavour to taste.
  • Garnish and serve.

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