Very Spicy Vegetarian Tortilla Soup


Very Spicy Vegetarian Tortilla Soup


4-5 corn tortillas - cut into thin strips

4-5 corn tortillas - chopped

3 TBS olive oil

1 large onion - diced

2 tomatoes - diced

8 garlic cloves - minced

1/2 russet potato - diced

6 chipotle peppers & their adobo sauce - diced (less if spicy bothers you)

1 15oz can diced tomatoes - fire roasted if you have them (I didn't - so I used regular)

1 15 oz can of vegetarian refried beans (or you can use garbanzos or other canned white bean)

1 10 3/4oz can Campbell's Cheddar Cheese Soup (REAL fresh grated cheese - a cup of it - would be MUCH better)

handful of chopped fresh cilantro

1 tsp paprika (smoked if you have it - though mine was not)

1 tsp dried thyme

1 tsp turmeric

Salt & Pepper (1 tsp each - or to taste)

1 cup corn (fresh of the cob is best - but canned or frozen are fine)

1/2 cup heavy whipping cream

6 cups vegetable broth

1/2 avocado - sliced or diced (for garnish)

1 tomato - finely diced (for garnish)

chopped cilantro (for garnish)

grated cheese (for garnish)

lime wedges (for garnish)


Heat your oven to 350.  Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil.  Bake the strips 10-15 minutes until they are crispy.  Try not to overcook them (they should not be browned).  Remove from oven & set aside.

Heat the olive oil in a large soup stock pot.  Saute the onion & potato over medium heat for about 5 minutes.  Add the garlic for a minute & then add the chopped tortillas and the dried spices (turmeric, thyme, paprika, S&P) and the chopped cilantro.  Stir them in & then add the canned tomatoes, diced tomatoes, beans, corn, chipotle peppers and the vegetable stock (use at least 5 cups - more if you like a thin soup).  Bring to a boil & then add the canned cheese soup.  If using real cheese - add it AFTER the soup has been pureed.

Remove the soup from the heat & allow it to cool enough that it is safe to begin blending it all up.  In smallish batches - blend the soup into a puree.  Never get lazy & try to over-fill the blender - as you are sure to pop the top off & scald yourself.  I go with 1/2 to 2/3 full & put a thick kitchen towel over the top of the blender to assure the top doesn't fly off & create a hurricane of whipping, boiling soup in my kitchen - and in my face.

Once the soup is all pureed, add the real cheese (if you are using) and the heavy cream.  Simmer this on a medium-low flame - stirring frequently -  until the cheese & cream or fully incorporated.  If the soup is too thick - add more vegetable stock.  If it is too thin - allow it to cook down a bit.  Taste & add S&P - if you desire.

Serve in bowls & garnish with tomato, grated cheese, cilantro, avocado & a few baked corn tortilla strips.  Serve each bowl with a lime wedge to squeeze into the soup - if you desire.