Tortilla soup has to be one of my favorite meals ever - so naturally, I needed to find a chicken-free recipe. I've got one! The first time out the game on a vegetarian tortilla soup, I nailed it. This soup definitely gives the carnivorous version a run for it's money.
Soup Base:
1 medium onion
1/2 medium bell pepper (green or red)
2 cloves of garlic
1 poblano pepper (roasted and skinned; using the whole pepper gives the soup a nice kick, so go with less for a milder dish)
1 large can of diced tomatoes (or a few really ripe fresh ones)
1 tsp oregano (dry or fresh)
1 tsp cumin
1 tsp chili powder
4-5 cups vegetable stock
salt and pepper to taste
Coarsely chop the veggies and then puree in the food processor or blender until smooth. Heat 2 tablespoons of olive oil in a stock pot on medium-high and add puree. Cook for about ten minutes, adding the seasonings as you do. Add the veggie stock and simmer for about 20 minutes.
Soup "Toppings" Avocado, cubed
Tortilla strips, fried in veggie oil until crisp
Assemble "toppings" in a bowl and ladle the soup on top...
Eat....
Come back for seconds.
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