Last week I’d come across this recipe in the WaPo and since I had all the ingredients, I decided to give it a try. While the list of ingredients looks rather long, I can assure you that it comes together fairly quickly for such a flavorful meal. Plus you’re only dirtying one pot and the blender jar! 😉
The soup very much reminded me of the vegan Pozole I always order on my stop-over in Ashland whenever I head to California. In case you ever find yourself in this town, be sure to visit the Agave Restaurant. They’ve been around for a very long time and their food and service never disappoint. They also make a very mean Margarita and are closed on Mondays.
Anyway, as I was slurping my tortilla soup I thought that this soup base would also be perfect for a pozole. I will have to explore that option.
The recipe doesn’t require any fancy ingredients other than the chipotle en adobo. Those can be found in most supermarkets near the jarred salsa and canned chilies and are very affordable. Chipotle en adobo are simply smoked jalapeños which are preserved in a spicy tomato sauce. I always have a can in the pantry because I just love that smoky, spicy kick they add to food. I did double up on the veggies from the original recipe, because I don’t think one can eat too many veggies. If that makes the soup a little to thick just add a little more broth to your liking. The soup keeps well for several days and tastes even better reheated.
The perfect One-Bowl-Meal! The Zendog loved it!
Vegan Tortilla Soup
- a little vegetable oil
- 1 yellow onion, peeled and chopped
- 2 to 3 carrots, cleaned and chopped
- 2 to 3 ribs of celery, washed and sliced
- a few cloves of garlic, chopped
- 1 (15 oz) can of chopped tomatoes with juices
- 2 to 3 tablespoons of adobo sauce from canned chipotle en adobo
- about 8 oz of coarsely chopped shiitake mushrooms
- 1 to 2 teaspoons ground cumin
- 1 teaspoon Mexican oregano
- ground black pepper
- a little sea salt if needed
- 4 to 5 cups vegetable broth
- 1 can of black beans, rinsed and drained
or 2 cups of your own cooked black beans (recommended)
- 1 to 1 1/2 cups corn kernels, frozen or canned
- 1 cup fresh cilantro, chopped (I had none and used green onions instead)
safe half of the cilantro for garnish if you are using it
- fresh lime juice
Tortilla Soup Topping Recommendations
- chopped ripe avocado
- a few tortilla chips, purchased or homemade
- shredded cheese, dairy or vegan
- thinly sliced green cabbage
- thinly sliced green onions
- pickled jalapeños
In a large soup pot heat a splash of oil over medium-high heat.
Add the carrots, onion, celery and garlic and sauté until fragrant and soft.
Now put the sautéed vegetables, tomatoes and adobo sauce into a blender jar.
Puree until everything’s very smooth.
Next, add a bit more oil to the same soup pot over medium heat.
Add the mushrooms and sauté them until they are soft and getting browned.
Add the oregano, cumin, pepper and a pinch of salt.
Pour the tomato puree into the pot with the mushrooms.
Stir everything together and simmer over low heat for about 15 minutes.
Add the broth and some lime juice, bring it to a boil.
Reduce the heat and simmer uncovered for about 15 more minutes.
Add the black beans, corn and cilantro and simmer another 15 minutes or so.
Taste the soup and adjust seasoning with more lime juice and salt and pepper if needed.
Serve in individual bowls and let everyone garnish their tortilla soup to their liking.
We love putting some quality tortilla chips into the soup along with
avocado, sliced cabbage, green onions, a little cheese, cilantro and pickled jalapeños.