Vegan Tortilla Soup Recipe
If you came in during the month of January you might have tried our Vegan Tortilla Soup. It was a special menu item created for Veganuary Las Vegas, a city wide dining month encouraging people to try more vegan meals. We didn’t anticipate how much people would love this soup. While it’s currently not on special, we wanted to give you the opportunity to make this delicious soup yourself. From our kitchen to yours, here is our vegan tortilla soup recipe.
2 ONIONS- CHOPPED
1/2 Cup GARLIC- CHOPPED
4 JALEPENOS (NO SEEDS)- CHOPPED
2 T. CHILI POWDER
1 T. GRAN GARLIC
1 T. CUMIN
1 C. PUREED ROASTED TOMATOES
2 OZ. PUREED CHIPOTLE
2 OZ. SUGAR
2 Q. CHOPPED FIRE ROASTED TOMATOES
4 Q. VEG STOCK
3 CUPS CORN KERNELS
1 C. FRESH LIME JUICE
SALT & PEPPER
FRIED TORTILLA STRIPS
IN A LITTLE OIL, SAUTE ONION, GARLIC, JALEPENO UNTIL TRANSLUCENT, AROUND 5 MINUTES.
NEXT, ADD CHILI POWDER, GARLIC, CUMIN, A LITTLE SALT AND COOK 2 MINUTES.
ADD ROAST TOMATO AND CHIPOTLE PUREE. COOK 3 MINUTES.
ADD BAY LEAF, TOMATOES, SUGAR AND COOK 10 MINUTES UNTIL REDUCED AND THICKENED, THEN ADD VEGGIE STOCK AND SIMMER FOR 30 MINUTES.
FINALLY, ADD CORN AND LIME JUICE.
ADJUST SEASONING WITH SALT AND PEPPER AND ADD GARNISHES.
Although the exact origin of tortilla soup is a mystery. It’s a staple in many Mexican households and restaurants. This vegan version definitely warms the body and the soul. If you decide to make it, be sure to leave us a comment about how it turned out. Or better yet, tag us on social media. We love to see how much you love our food.
Photo Credit: Instagram: @vegan.joefe