"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." — DSYLVAN
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1 (1 pound) package
frozen pepper and onion stir fry mix
1 (28 ounce) can
3 (4 ounce) cans
chopped green chile peppers, drained
4 (14 ounce) cans
salt and pepper to taste
1 (11 ounce) can
whole kernel corn
shredded Cheddar cheese
avocado - peeled, pitted and diced
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 recipe. My changes: cut down on cumin (to 2 tsps.), added the can of black beans for protein, drained the corn, used 3 8oz. boxes of veggie broth and 2 cups of water (makes it cheaper to make and you don't notice the difference!). We also added a squeeze of lemon juice at the end (didn't have any lime), but I will definitely add more lime juice (1/3 cup of fresh squeezed) next time along with less chile peppers! This has the potential to be a great recipe, though, so I gave it 4 stars. Loved using the frozen peppers/onions...didn't know that product existed until this recipe! PS--I made it again using the lime juice and it was great! Also, substituted 28 oz. can of petite diced tomatoes for the crushed ones and we liked that better, too. I think we have finally found our veggie tortilla soup recipe!
I made this soup vegan and while it is good it seemed to be lacking something. I used fresh peppers, two red and one orange, and a fresh onion. I think I may try roasting the peppers and maybe adding a little chili powder. I'm thinking stewed Mexican tomatoes blended up would be better than crushed tomatoes. I also put in one can of black beans, it would even be good with two. So its definitely worth your time to make (its very simple) and then you can modify to your tastes.
I've come back two days later to add to my review. This soup definitely tasted better the next day, and I also pureed the rest in the blender and liked it even better! I ate without any tortilla's and it was delicious!
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 water with 2 vegetable bouillon cubes, one can of black beans, and about 1/4 of a bag of frozen Trader Joe's roasted corn. Everyone loved it and my husband had some at 10 pm because he couldn't get the taste out of his head. Great as is, but when you serve it with Chile Lime Tortilla Chips and the avocado and cheese, it takes it to a whole new level. Thanks for a great recipe!
(*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 dinner parties. It is incredibly forgiving and always scrumptious!) I've been craving vegetarian tortilla soup for almost a year now....and I found it! The soup really is so simple and DELICIOUS! The cumin is key to the authentic tortilla soup flavor. I added some chopped fresh mushrooms (just because) at the last five minutes with the corn, and I added a rinsed & drained can of black beans as well. I also topped it with a healthy squeeze of lime and some chopped fresh cilantro before serving. Thanks for the recipe!
I love this recipe and have made (and frozen) it several times. I use vegetarian chicken stock for a little more flavor and sauté up fresh bell peppers (usually 2 reds and one orange) along with onions, instead of using the frozen stir fry mix. I always top with chopped avocado, fresh cilantro and a squeeze of lime.
It freezes so well and the flavor is even better reheated.
This was fantastic! A very forgiving and versatile recipe. I used fresh peppers and onions instead of frozen, and substituted frozen corn for canned, tomato sauce for the crushed tomatoes. I also added black beans and a little cayenne. I used an immersion blender to puree some of the soup, leaving a few chunks, and added about 1/4 cup of fresh lime juice at the end. Next time I may throw in some diced zucchini and tofu as well.
We liked this soup alot. I do reccomend using less cumin though - we used half as much and it was plenty I think more might have blotted out the flavors of everything else. We also used only 1 can of peppers - 2 might have been ok but again I think three would have been too much. I like that this is a very quick meal and it tastes wonderful. Next time I'm going to try using pan toasted tortillas - instead of chips - to cut down on the salt and fat. Will also add black beans next time and maybe some chicken for the non-vegetarian in the household.
YUM! This soup is so good! I used fire roasted green chilies and added a can of black beans. I topped it with cheese, tortilla chips, avocado, green onions and a squeeze of lime.
Definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Tortilla Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 146
Pinto beans and enchilada sauce star in this simple, meatless tortilla stew.
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You won't believe how tasty this easy soup is. Serve with chips.