Vegetarian Tortilla Soup
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.
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons vegetable oil
- 1large yellow onion, finely chopped
- 4cloves garlic, finely chopped
- 1jalapeño, seeds removed, finely chopped
- Kosher salt and freshly ground pepper
- 1 ½teaspoons 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
- 2cups vegetable oil
- 8small corn tortillas, cut into 1/4-inch strips
- Kosher salt
- 1avocado, pitted and cut into 1/2-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
Instructions
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.