Vegetarian Tortilla Soup
Vegetarian Tortilla Soup could be just the gluten free recipe you've been looking for. For $1.79 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains around 12g of protein, 19g of fat, and a total of 332 calories. Winter will be even more special with this recipe. Head to the store and pick up lime, kale, epazote, and a few other things to make it today. It is brought to you by Eating Well. 4344 people found this recipe to be tasty and satisfying. It works well as a main course. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Overall, this recipe earns an excellent spoonacular score of 94%. Similar recipes include Vegetarian Tortilla Soup, Vegetarian Tortilla Soup, and Creamy Tortilla Soup-Vegetarian.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 30 minutes
Ingredients:
1 ripe large avocado, cut into 1/4-inch cubes
1 15-ounce can diced tomatoes, preferably fire-roasted
4 cups vegetable broth or “no-chicken” broth
3 large dried pasilla (negro), ancho or New Mexico chiles (see Note)
1 large sprig epazote (optional; see Note)
1 14-ounce package extra-firm tofu
3 cloves garlic, peeled
4 cups chopped chard, spinach or kale leaves
1 large lime, cut into 6 wedges
3/4 cup shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild Cheddar (optional)
2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided
1/4-1/2 teaspoon salt
2 cups roughly broken tortilla chips
4 cups water
1 medium white onion, sliced 1/4 inch thick
Equipment:
food processor
blender
tongs
frying pan
dutch oven
slotted spoon
pot
bowl
ladle
Cooking instruction summary:
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 wont 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.
Step by step:
1. 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 wont completely puree the chiles.)
2. Heat 2 tablespoons oil in a Dutch oven over medium heat.
3. 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.
4. Add broth, water and epazote (if using). Bring to a boil, then adjust heat to maintain a simmer.
5. Drain tofu, rinse and pat dry; cut into 1/2- to 3/4-inch cubes.
6. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat.
7. Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total.
8. Add the tofu to the soup and simmer for 30 minutes.
9. 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.
10. Serve warm, with lime wedges.
Nutrition Information:
covered percent of daily need
