Vegetarian Tortilla Soup

Name: Vegetarian Tortilla Soup
Total time: 1 min
Ingredients: 2 tablespoons vegetable oil; 1 large yellow onion, finely chopped; 4 cloves garlic, finely chopped; 1 jalapeño, seeds removed, finely chopped; Kosher salt and freshly ground pepper; 1 1/2 teaspoons chile powder; 2 chipotles in adobo, finely chopped; 1 (28-ounce) can whole peeled tomatoes, drained and crushed; 4 cups vegetable broth; 2 cups corn kernels, fresh or frozen and thawed; 2 cups vegetable oil; 8 small corn tortillas, cut into 1/4-inch strips; Kosher salt; 1 avocado, pitted and cut into 1/2-inch pieces; 3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack; 3/4 cup sour cream or crema; 1/2 cup chopped cilantro; 1/4 red or yellow onion, finely chopped; Lime wedges, for serving

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Total: 1 hours, 15 minutes

Servings: 4

Cost: $9.63 /serving

Author : Alison Roman

chipotles in adobo corn kernels corn tortillas

Instructions

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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.

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.

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.

Step 4

Place about 3/4 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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