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Vegetarian Tortilla Soup

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  1 Hour 30 Minutes
  8 servings, 1 generous cup each
“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a vegetarian version of the classic soup, usually made with chicken. Earthy dark pasilla chile flavors the soul-satisfying broth. (Recipe adapted from Rick Bayless.)
RECIPE INGREDIENTS
3   large dried pasilla (negro), ancho or New Mexico chiles (see Note)
1 15-ounce can  diced tomatoes, preferably fire-roasted
2 tablespoons plus 2 teaspoons  canola oil or extra-virgin olive oil, divided
1   medium white onion, sliced 1/4 inch thick
3 cloves  garlic, peeled
4 cups  vegetable broth or “no-chicken” broth
4 cups  water
1 large sprig  epazote
1 14-ounce package  extra-firm tofu
4 cups  chopped chard, spinach or kale leaves
1/4-1/2 teaspoon  salt
1   ripe large avocado, cut into 1/4-inch cubes
2 cups  roughly broken tortilla chips
3/4 cup  shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild cheddar (optional)
1   large lime, cut into 6 wedges
Vegetarian Tortilla Soup Recipe at Cooking.com
DIRECTIONS
Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (Alternatively, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again).


When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (A food processor will work, though it won’t completely puree the chiles).


Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture. Process until smooth.


Return the pot to medium heat. When quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add broth, water and epazote (if using). Bring to a boil, then adjust heat to maintain a simmer.


Drain tofu, rinse and pat dry; cut into 1/2- to 3/4-inch cubes. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total. Add the tofu to the soup and simmer for 30 minutes.


Add chard (or spinach or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes, depending on the type of greens.


Ladle the soup into 8 soup bowls. Divide avocado, tortilla chips and cheese (if using) among the bowls. Serve warm, with lime wedges.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Tortilla Soups
 Vegetable Soups
Nutrition Facts per Serving
Yield:   8 servings, 1 generous cup each
Calories: 208
Fat, Saturated: 2g
Fiber: 5g
Carbohydrates, Total: 18g
Sodium: 545mg
% Cal. from Fat: 56%
Fat. Total: 13g
Protein: 7g
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