Southwestern Tortilla Soup


9 ripe tomatoes
7 fresh jalapenos, sliced and seeded (less if you want it less spicy)
11 cloves garlic
4 medium sized onions, quartered
11 fresh green Anaheim chiles, sliced and seeded
Olive oil
8 cups vegan chicken broth (made from vegan chicken bullion)
6 cups plum tomatoes (whole or crushed)
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 1/4 pounds tortilla chips
Salt and pepper
1 can of black beans, drained
1 can of sweet corn, drained
Shredded vegan Monterrey jack or cheddar cheese, for serving
1 large avocado, diced, for serving
Cilantro leaves, chopped, for serving


Preheat an oven to 350 degrees F.
Place the tomatoes, jalapenos, garlic, onions, and green chilies onto a baking sheet and then drizzle with olive oil. Place the sheet tray into the preheated oven and roast until they turn golden brown, about 15 to 20 minutes. Remove from the oven and set aside.
Into a large stockpot add the vegan chicken stock, plum tomatoes and roasted veggies and cook over medium heat for two minutes. Add cumin, paprika, granulated garlic, and tortilla chips and then simmer for 10 minutes. Remove stock pot from the flame and pour the contents into a blender* or use a multi-speed immersion blender. Puree the mixture, starting on low and then increase speed to high, until well combined. Work in batches if all the liquid does not fit into your blender. Season with salt and freshly ground black pepper. Return the pureed soup to a clean pot, add in the black beans and corn and simmer to keep warm until you’re ready to serve. Garnish with tortilla strips, avocado, shredded cheese and cilantro.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


It’s still chilly outside and a steaming, hearty bowl of soup can really hit the spot. Make it a festive night in with this zesty vegan and gluten free tortilla soup! Easy and delicious, be sure to make a big batch so you can just heat and eat for lunch the next day! Yum!


8-12 servings, depending on size


Wednesday, February 22, 2012 - 6:46pm


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