Tortilla soup is something I crave when it gets cold outside. Spicy, tomatoey broth with creamy avocado and queso, contrasted with crispy chips. It always hits the spot. Sometimes I make a version with chicken, but more often I make a vegetarian version. There is just so much going on here and it’s so filling that you really don’t miss the meat. Plus I’m always looking for good veggie options since I try to eat vegetarian 3-4 nights a week; it’s better for my health and the environment and more affordable. What are some of your favorite veggie meals?
Veggie Tortilla Soup
2 Dried Passila Peppers
1 Dried Chili de Arbol
1 Can Diced Tomatoes
1 Carton Veggie Broth
1 Small White Onion, Chopped
1 Garlic Clove, Chopped
2 Zucchini, Chopped
2 Carrots, Chopped
Fried Tortilla Strips* or Tortilla Chips Broken Into Pieces
1. Sauteed onion and garlic in a bit of olive oil until soft and golden. Add chilies, tomatoes and veggie broth. Simmer over medium-low heat until chilies are tender and flavors begin to meld, about 20 minutes. Puree with handheld blender (these are awesome so just buy one already!) and season with salt to taste.
2. Add carrots and zucchini and simmer another 10 minutes or so, until tender.
3. Serve garnished with cilantro, queso cotija and avocado.
*Fried tortilla strips. I just cut up tortillas and pan-fry them in a bit of oil. However, they do not get as crisp as deep fried strips or as chips. If you want something really crunchy you may wish to use tortilla chips instead.