I don’t know why but ever since trying to be as plant based as possible, I crave Mexican food. Tacos, beans and rice, enchiladas, tortilla soup, quesadillas, nachos, etc. I want it all the time. Mexican always sounds good and at least once a week I’ll have SOMETHING that’s Mexican. It might have to do with my being in Texas and we have an array of Tex-Mex and some authentic Mexican food right in our backyard, but I’ve talked to others and they feel the same way. Mexican food and flavors are something I don’t think I could live without.
Now, tortilla soup is one of the few more brothy soups I really like and crave. But since corn is an issue for me, I’ll make my own and use flour tortillas instead. And one of my favorite ways to eat it is with a whole half of an avocado at the bottom and you spoon out pieces of the avocado with the soup. One of the first times I had avocado was at a restaurant and that’s how they served their chicken tortilla soup. Since then that’s the only way I want my tortilla soup. With a whole half of an avocado, spices galore, and a mess of cilantro and lime juice on top.
Flour Tortilla Soup
- FOR SOUP
- 4 large roma tomatoes
- 1 medium onion, halved, and peeled
- 1 New Mexico chili, sliced and seeds removed
- 1 red bell pepper, halved, and seeded
- 3 cloves garlic, whole, NOT peeled
- 2 flour tortillas
- 6 cups vegetable broth, or water with “chicken” bouillon dissolved
- 1 tbsp cumin ADDED PROTEIN (Optional)
- Plant-Based: 1 1/2 c or 1 15oz can garbanzo beans, rinsed
- Omnivore: 1 large chicken breast, cooked and shredded FOR CHILI TORTILLA STRIPS
- small amount of vegetable oil
- 10 flour tortillas, cut into strips
- sea salt
- chili powder
- cumin SERVING
- Fresh Chili Tortilla Strips
- vegan cheese, if desired
- FOR SOUP: In a large skillet, take the tomatoes, onion, chili, and red bell pepper and char the vegetables. After about 2-3 minutes, add in the garlic with the peel – you don’t want to take the peel off because when garlic is burned it becomes bitter. We just want it infused with the flavor so we need the skin to protect it. Use tongs to flip and move the vegetables so they are charred on all sides. About 10 minutes.
- Take off the skillet, turn off heat. Peel the garlic and add all charred vegetables to a blender. Add in 2 cups broth and 2 flour tortillas cup into strips. Blend until smooth.
- Pour into large pot and add in the other 4 cups of broth and cumin. Bring to a boil, reduce to simmer, and let simmer for about 20 minutes.
- OPTIONAL: If you want to add in garbanzo beans or chicken, you can now while it is simmering. If you are doing a shared recipe divide the soup in two pots – one having the garbanzo beans, the other with the chicken, and let them simmer with the soup for the 20 minutes.
- FOR CHILI TORTILLA STRIPS: Preheat oven to 350 degrees F. Take a cookie sheet and lightly coat with vegetable oil. Lay the flour tortillas on top and sprinkle with salt, chili powder, and cumin. Bake until crispy, about 5 minutes. Repeat if not all tortilla strips are done. Set aside to serve.
- To serve, I add 1/2 of an avocado in the middle of my bowl, spoon the soup on top of the avocado, and on top of the soup add cilantro, lime juice, and a small handful of tortilla strips.