Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

489
DSYLVAN 0

"People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving."

Ingredients

55 m servings 315 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1152 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
  2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
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Reviews

489
  1. 672 Ratings

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Okay, does no one else think that 3 cans of diced chile peppers makes this soup waaay too hot?!?! And I thought I liked my food spicy...apparently not! Other than that, we really like this rec...

Love it! I used 2 T. of cumin, 2 cans of chopped green chiles, 2 14.5 oz. cans of diced tomatoes (one plain, one with sweet onion), a 32 oz. container of organic vegetable broth and 14 oz. of w...

(*UPDATED 11/26/11*: This is by far the best recipe I've ever made. It continues to be my most popular recipe and receives raves from all who try it, and is my standby for pot luck suppers and d...