This is my last cinco de mayo themed post… I am sad over it.  I loved this soup, and now it’s all gone.  My hubby and daughter loved it too (which is why it went so quickly).  She, because she got to put lots of toppings on it, and he because it was spicy.  Traditional tortilla soup is made with chicken and chicken broth, but I made this version using vegetable broth and beans as the protein.  I’m not sure you will miss the chicken, we didn’t!

The veggie broth is enhanced by the three dried ancho chiles I reconstituted, soaking them in the broth so I could add all that sweet, spicy flavor right back into the soup.  I also chopped up some corn tortillas and added them into the broth, so they could disolve and thicken up the broth a bit.  I chose to use fresh corn, just cutting it off the cob, but canned will do no problem.

Though I might be cutting in on Rachel Ray, I do believe this would qualify as a 30 minute meal.  If you get the chile soaking, you can prep the veggies, get those cooking, add the stock and beans, let it cook for the first 10 minutes and then add the reserved liquid and the chopped chiles with the corn and zucchini.  Though Rachel would have made a dessert in her 30 minutes, my Margarita Cupcakes take a little longer, but go wonderfully! Ole!

Tortilla Soup – Vegetarian

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Laura @ WyldeThyme.com: Laura @ WyldeThyme

Serves: 4

Ingredients

• 1 Pkg (of 3) Ancho Chiles (I found mine right in the produce section)
• 2 Cans Rotel Tomatoes with Cilantro and Lime
• 8 C Vegetable Broth
• 3 T Oil
• 6 (soft taco size) Corn Tortillas
• 1 Medium Onion, chopped
• 2 Carrots, chopped
• 2 Ribs Celery, chopped
• 2 Cloves Garlic, minced
• 2 Ears of Corn, kernels removed
• 1 Small Zucchini, chopped
• 1 C Black Beans*
• 1 C Pinto Beans*
• 1 T Cumin
• Salt to taste
• Shredded Cheddar Cheese
• Sour Cream
• Avocado
• Lime Wedges
• Corn Tortilla Chips

Instructions

1. Heat 1 C of broth, to boiling. Remove from heat and add dried chiles. Soak for 20 minutes. Reserve liquid, remove stems and chop chiles.
2. Cut the six corn tortillas into small strips.
3. In a large stock pot heat oil and saute onion, celery, carrots and garlic until onion is translucent.
4. Add Broth (including reserved broth), beans, tomatoes, cumin and tortilla strips. Bring to a boil, reduce heat and simmer for 10 minutes.
5. Add corn, and zucchini, simmer another 10 minutes. Check flavor for salt ( I added about 1t).
6. Remove from heat and serve. Garnish with crispy chips, cheese, sour cream and avocado and a squeeze of lime.

Notes

* I use dried beans that I have soaked and cooked, then frozen in zipper bags in 1 Cup measures. 1 can of beans, rinsed and drained will work fine too. My original plan was to cut the other half of the bag of tortillas into strips and fry them as a garnish, but then I remembered I had tortilla chips, so why? I froze them for enchiladas later.

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