I started with this recipe for Weeknight Tortilla Soup, found at Delicious Knowledge, but I made some adjustments. I added more veggies, which led to more broth, which led to more spices. The extra veggies mean more chopping, so it’s more involved. With more ingredients, more labor, and more time, it might be the weekend version of the weeknight soup that inspired me. Although, I just used tortilla chips instead of frying soft tortillas, as was done in the original, so that evens things out a little.
It ended being quite spicy, comparable to a medium-hot salsa, so you might prefer to cut back on the heat by scaling back the spices or eliminating a jalapeno, unless you really like spicy food. You can always spice it up if you decide it’s too mild. We really liked the result though. The avocado, cilantro and non-dairy sour cream nicely temper the heat.
2 tablespoons olive oil
2 tablespoons minced garlic
1 large onion, diced
1 poblano pepper, seeded and diced
2 jalapeno peppers, seeded and diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 tomatillos, diced
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
2 tablespoons cumin
2 teaspoons coriander
2 teaspoons cayenne pepper
1 tablespoon black pepper
1 15-oz can fire roasted diced tomatoes
1 28-oz can fire roasted crushed tomatoes
2 16-oz bags frozen corn
2 cans black beans, rinsed and drained
6 cups low sodium vegetable broth
Fresh cilantro, coarsely chopped
Non-dairy sour cream (*see note)
Non-dairy cheese (Daiya pepperjack shreds are perfect for this recipe)
1. In large soup pot, on medium heat, saute onion, garlic, poblano, and jalapenos in oil until onion is translucent.
2. Add carrots, celery, tomatillos, bell peppers, and spices. Cook until vegetables soften, stirring occasionally.
3. Add canned tomatoes, corn, beans, and broth. Stir, bring to a boil.
4. Reduce heat, and simmer for 30 minutes.