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Vegetable Tortilla Soup

Vegetable Tortilla Soup

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I love tortilla soup because of the heat and flavor the Mexican spices contribute, and it's even better with all these yummy, delicious veggies.
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Course Soup
Cuisine Mexican
Servings 6
Calories 200 kcal
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Equipment

  • Large Soup Pot or Dutch Oven
  • sharp chef's knife
  • Wooden spoon or heat-safe spatula
  • Ladle
  • cutting board

Ingredients
  

  • 1 lb cubed chicken breast optional
  • 1 ½ tsp fine sea salt
  • 1 tsp cumin seeds
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp red pepper flakes
  • 1 tsp fresh cracked black pepper
  • 3 tsp extra-virgin olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 1 med  zucchini diced
  • 1 med potato diced
  • 2 celery ribs diced
  • 2 carrots diced
  • 20 grape tomatoes halved
  • 1 can crushed tomatoes (28 ounces) (preferably San Marzano)
  • 4 cups chicken stock
  • ½ cup corn kernels, thawed frozen or scraped from 1 grilled or boiled ear of corn
  • ½ cup peas

Toppings

  • ¼ bunch cilantro, chopped optional
  • 1 bunch scallions chopped
  • ¼ cup vegan plain yogurt or low fat Greek yogurt
  • Vegan cheddar cheese
  • 1-2 limes cut into wedges
  • Tortilla chips

Instructions
 

If using optional chicken breast:

  • Place 1 pound of cubed chicken breast in a medium bowl and sprinkle with 1 teaspoon of the salt and ½ teaspoon each of the cumin, chili powder, oregano, cayenne pepper, red pepper flakes, and cracked black pepper. Drizzle with 1½ teaspoons of the oil and toss to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes while you prepare the soup.
    1 lb cubed chicken breast

IMPORTANT NOTE: If you are not including the chicken breast…. Cut each spice in half and follow the steps below:

  • Heat the remaining 1½ teaspoons oil in a large soup pot or Dutch oven over medium heat. Add the onions, half the garlic, and the remaining ½ teaspoon each: cumin, chili powder, oregano, cayenne, red pepper flakes, sea salt, and cracked black pepper. Cook until the onions are soft and translucent, about 5 minutes.
    1 ½ tsp fine sea salt, 1 tsp cumin seeds, 1 tsp chili powder, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp red pepper flakes, 1 tsp fresh cracked black pepper, 3 tsp extra-virgin olive oil, 1 large onion, 3 garlic cloves
  • Add the celery, carrots, potatoes, zucchini, and grape tomatoes and cook for 5 minutes. Add the canned tomatoes and reduce the heat to low, and cook, stirring frequently, until the mixture thickens and takes on a reddish orange color, 10 to 15 minutes.
    1 med  zucchini, 2 celery ribs, 2 carrots, 20 grape tomatoes, 1 can crushed tomatoes (28 ounces), 1 med potato
  • Stir in the stock and bring to a gentle boil over medium-high heat. Once the soup is boiling, reduce the heat to medium-low and simmer for 15 minutes.
    4 cups chicken stock
  • Add the corn, peas, and marinated chicken (if applicable) and cook until the chicken is cooked through, about 10 minutes.
    If you are not using the chicken, cook corn and peas with soup for about 5 minutes.
    ½ cup corn kernels, thawed frozen, ½ cup peas
  • Serve garnished with the cheese, cilantro, scallions, and a dollop of plain yogurt with lime wedges and tortilla chips on the side.
    ¼ bunch cilantro, chopped, 1 bunch scallions, ¼ cup vegan plain yogurt, Vegan cheddar cheese, 1-2 limes, Tortilla chips

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More About This Recipe

Cooking Tips

  • Make it ahead. This soup tastes even better the next day when the flavors have had time to develop.
  • Don’t overcook the peas and corn. Add them right at the end so they stay sweet and slightly crisp.
  • Spice tip: If you're sensitive to heat, cut the cayenne and red pepper flakes in half (or omit altogether). You can always add heat later with hot sauce.
  • Add texture: Lightly crush some tortilla chips into the soup just before serving for extra crunch and body.

Kitchen Tools You’ll Want

  • Large Dutch oven or soup pot – This recipe makes a big batch, so give your veggies space to shine.
  • Sharp chef’s knife – You’ll be doing quite a bit of chopping!
  • Wooden spoon or heat-safe spatula – For stirring all those beautiful layers of flavor.
  • Ladle – For that satisfying final pour into your bowl.
  • Cutting board – Preferably one that doesn’t slide around while you dice potatoes and zucchini.

Nutrition

Calories: 200kcalCarbohydrates: 29gProtein: 7gFat: 5gFiber: 5gSugar: 9g
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