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One of my buds was looking for some good vegan recipes to fit a new dietary lifestyle and I finally got around to actually put a little thought into submitting a recipe.
This is a family recipe for tortilla soup, it's very basic and can be tweeked many ways to fit many tastes. Traditionally my Mother makes this with Chicken meat and stock, but I don't eat flesh, and honestly, it tastes just as great with or without it. You can also make this using beef, and a lot of the ingredients can be altered or swapped out to make hundreds of variations on this traditional recipe.
Now before I begin, I'll just say first off "Tortilla Soup" is about a concrete recipe as potato salad. Depending on where you live, what veggies you have available, and how your family may prepare meals can alter the ingredients and flavors vastly.
Another thing is I've cooked all my life, so my measurements are more.... "pinches" and "handfuls" but trust me. This dish is very hard to screw up, and even if you don't make it 100% the way I did I'm sure it will come out just as flavourful. Mine comes out as "Just spicy, with a little kick" I would not call this spicy at all, but I know many people are sensitive to heat.
ANYWAY!
This makes a LARGE pot.... Because I cook for an army. This soup freezes VERY well and is GREAT on cold days.
Ingredients:
1 cup onion, diced (plus a little for garnish)
3/4 of a green pepper, diced
2-3 cloves of garlic, finely chopped
1/2 a bunch of Cilantro, finely chopped (save a little for garnish)
2 cans "Fire roasted diced tomatoes" (I use store brands, for this batch I used one that said 'tex mex' and another that said 'with green chiles' You can also roast your own tomatoes, you would use 4-5)
1 can corn, drained
1 can black beans, drained and rinsed (You can sub Pinto Beans if you do not like Black Beans)
1/2 4oz can "Mild Green Chiles"
1-2 Limes
1 avocado
2 TBSP cumin
4 TBSP Veg stock (powdered) (If you use liquid stock you'll need one big can)
1 packet "Taco" or "Fajita" seasoning (this is just really an all seasoning mix of cumin garlic onion, pepper, citrus etc, it makes Mexican styled good EXTREMELY easy, and I use it a lot for a ton of dishes)
1 teasp Ancho Chili Powder
Salt and Pepper, to taste
Either freshly fried tortilla strips, or corn chips (optional, but this is what makes it "Tortilla Soup") (see below for instructions for fresh tortilla strips)
In a large stock pot, over medium low fire, combine onions and green peppers with a little oil, "sweat" these out for 6-8 minutes, stirring frequently. Once the mixture is aromatic add in the minced garlic and keep stirring, once the garlic begins to cook add in the cilantro, remembering to save a little for garnish. Stir and let flavors develop for about 4 minutes.
Add in the 2 cans of diced, roasted tomatoes and the liquid, stir this well and add in the drained corn and beans. Blend the ingredients well. Stir in the Fajita packet, cumin, ancho chili powder, green chiles and vegetable stock.
Bring to a light boil then add in 2 large cups (like 20 oz) water, DO NOT DO THIS STEP IF YOU'RE USING LIQUID VEGETABLE BASE!
Bring to a boil again then let simmer for 10-15 minutes uncovered.
Serve with freshly fried tortilla strips or corn chips and top with diced onion, cilantro, and avocado. (You can also add cheese if you're not vegan) Just before you dig in splash your serving with a little bit (or a lot) of fresh lime juice. ENJOY!
Tortilla Strips (optional)
4-8 Yellow Corn Soft tortillas
Oil for frying
Heat up oil in a shallow skillet, you only need enough oil to 'shallow fry'
Cut tortillas in half, then in 1/4 inch strips, toss strips in hot oil 2 tortillas at a time.
Fry to golden brown, only takes a few seconds.
Set fried strips on paper towel to drain oil.
Hope you guys enjoy this recipe, if anyone tries it let me know, I'd love to hear how it comes out!
This is a family recipe for tortilla soup, it's very basic and can be tweeked many ways to fit many tastes. Traditionally my Mother makes this with Chicken meat and stock, but I don't eat flesh, and honestly, it tastes just as great with or without it. You can also make this using beef, and a lot of the ingredients can be altered or swapped out to make hundreds of variations on this traditional recipe.
Now before I begin, I'll just say first off "Tortilla Soup" is about a concrete recipe as potato salad. Depending on where you live, what veggies you have available, and how your family may prepare meals can alter the ingredients and flavors vastly.
Another thing is I've cooked all my life, so my measurements are more.... "pinches" and "handfuls" but trust me. This dish is very hard to screw up, and even if you don't make it 100% the way I did I'm sure it will come out just as flavourful. Mine comes out as "Just spicy, with a little kick" I would not call this spicy at all, but I know many people are sensitive to heat.
ANYWAY!
This makes a LARGE pot.... Because I cook for an army. This soup freezes VERY well and is GREAT on cold days.
Ingredients:
1 cup onion, diced (plus a little for garnish)
3/4 of a green pepper, diced
2-3 cloves of garlic, finely chopped
1/2 a bunch of Cilantro, finely chopped (save a little for garnish)
2 cans "Fire roasted diced tomatoes" (I use store brands, for this batch I used one that said 'tex mex' and another that said 'with green chiles' You can also roast your own tomatoes, you would use 4-5)
1 can corn, drained
1 can black beans, drained and rinsed (You can sub Pinto Beans if you do not like Black Beans)
1/2 4oz can "Mild Green Chiles"
1-2 Limes
1 avocado
2 TBSP cumin
4 TBSP Veg stock (powdered) (If you use liquid stock you'll need one big can)
1 packet "Taco" or "Fajita" seasoning (this is just really an all seasoning mix of cumin garlic onion, pepper, citrus etc, it makes Mexican styled good EXTREMELY easy, and I use it a lot for a ton of dishes)
1 teasp Ancho Chili Powder
Salt and Pepper, to taste
Either freshly fried tortilla strips, or corn chips (optional, but this is what makes it "Tortilla Soup") (see below for instructions for fresh tortilla strips)
In a large stock pot, over medium low fire, combine onions and green peppers with a little oil, "sweat" these out for 6-8 minutes, stirring frequently. Once the mixture is aromatic add in the minced garlic and keep stirring, once the garlic begins to cook add in the cilantro, remembering to save a little for garnish. Stir and let flavors develop for about 4 minutes.
Add in the 2 cans of diced, roasted tomatoes and the liquid, stir this well and add in the drained corn and beans. Blend the ingredients well. Stir in the Fajita packet, cumin, ancho chili powder, green chiles and vegetable stock.
Bring to a light boil then add in 2 large cups (like 20 oz) water, DO NOT DO THIS STEP IF YOU'RE USING LIQUID VEGETABLE BASE!
Bring to a boil again then let simmer for 10-15 minutes uncovered.
Serve with freshly fried tortilla strips or corn chips and top with diced onion, cilantro, and avocado. (You can also add cheese if you're not vegan) Just before you dig in splash your serving with a little bit (or a lot) of fresh lime juice. ENJOY!
Tortilla Strips (optional)
4-8 Yellow Corn Soft tortillas
Oil for frying
Heat up oil in a shallow skillet, you only need enough oil to 'shallow fry'
Cut tortillas in half, then in 1/4 inch strips, toss strips in hot oil 2 tortillas at a time.
Fry to golden brown, only takes a few seconds.
Set fried strips on paper towel to drain oil.
Hope you guys enjoy this recipe, if anyone tries it let me know, I'd love to hear how it comes out!
Category Artwork (Traditional) / Miscellaneous
Species Unspecified / Any
Size 832 x 1000px
File Size 664.6 kB
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