Vegetarian Tortilla Soup

By Alison Roman

Vegetarian Tortilla Soup
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
1¼ hours
Rating
5(4,638)
Comments
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This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.

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Ingredients

Yield:4 servings

    For the Soup

    • 2tablespoons vegetable oil
    • 1large yellow onion, finely chopped
    • 4cloves garlic, finely chopped
    • 1jalapeño, seeds removed, finely chopped
    • Kosher salt and freshly ground pepper
    • 1½teaspoons chile powder
    • 2chipotles in adobo, finely chopped
    • 1(28-ounce) can whole peeled tomatoes, drained and crushed
    • 4cups vegetable broth
    • 2cups corn kernels, fresh or frozen and thawed

    For the Tortillas and Assembly

    • 2cups vegetable oil
    • 8small corn tortillas, cut into ¼-inch strips
    • Kosher salt
    • 1avocado, pitted and cut into ½-inch pieces
    • ¾cup crumbled queso fresco or shredded Cheddar or Monterey jack
    • ¾cup sour cream or crema
    • ½cup chopped cilantro
    • ¼red or yellow onion, finely chopped
    • Lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1546 calories; 144 grams fat; 17 grams saturated fat; 1 gram trans fat; 95 grams monounsaturated fat; 23 grams polyunsaturated fat; 64 grams carbohydrates; 15 grams dietary fiber; 14 grams sugars; 15 grams protein; 2035 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.

  2. Step 2

    Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.

  3. Step 3

    Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.

  4. Step 4

    Place about ¾ of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

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Ratings

5 out of 5
4,638 user ratings
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Comments

Margarita

I’m Mexican. Tortilla strips (for tortilla soup or chilaquiles) should always be cut up and left out to dry for at least one day until they are hard. Otherwise, they will soak up all the oil and will be too soft and disintegrate in the soup.

Jimbo

I made this and it turned out great! I didn't use any of the ingredients listed because i didn't have them. i had water, dirt, and a rock. I threw the rock and dirt into the water and mixed well. Served with fresh ice cubes! Definitely making again.

Sarah Vernon

When we lived in New Mexico, we learned to toast tortillas by just setting them on the gas burner and flipping once. Watch closely with tongs in hand because it doesn't take long! Nice toasty taste and texture, no oil/pots/pans/cleanuo required.

Chicas FTW

Skip making your own tortillas strips and just buy some lime-flavored Chicas chips and make this a weeknight option bc this recipe calls for a 20-minute boil time. If not sticking to being vegetarian is cool for you then I recommend doing two cups vegetarians and two cups chicken Better Than Bouillon. A squeeze of lime for acid, cotija cheese, avocado, and those Chicas chips and you got yourself a staple in your recipe box.

john

noticeably hot... the cheese helped bring that down

Amy

This is sooooo good. I added a red pepper and a can of black beans. Since I added more solids, I added more broth. Also, I have no idea why it calls for a can of whole tomatoes when it asks you to immediately crush them. Save yourself the mess, and get a can of crushed tomatoes.

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