VEGAN TORTILLA SOUP RECIPE: HOW TO MAKE IT
Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and jalapeno pepper; cook and stir until tender, 3-5 minutes. Add broth, quinoa, and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add beans, tomatoes, corn and cilantro; heat through. Serve with optional ingredients as desired.
Nutrition Facts : Calories 182 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 792mg sodium, CarbohydrateContent 31g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch
BEST VEGAN TORTILLA SOUP RECIPE - HOW TO MAKE VEGAN ...
Replacing the shredded chicken with tender-chewy bites of hominy in this Vegan Tortilla Soup ups the corniness factor—and that's a good thing!
Provided by June Xie
Categories dairy-free gluten-free low sugar nut-free vegan vegetarian autumn weeknight meals winter dinner lunch soup stews
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 0S
Yield 4-6 servings
Number Of Ingredients 27
Steps:
- Make the tortilla chips: In a small pot over medium heat, heat oil. Frying in two batches, add in half the tortilla strips and fry until golden, stirring frequently, about 6 minutes. Transfer fried chips onto a paper towel-lined plate, then immediately sprinkle with salt while hot. Repeat with remaining tortilla strips. Reserve oil. Make the soup: In a large pot over medium-high heat, heat 2 tablespoons reserved tortilla frying oil. Add jalapeño and poblano and let cook until slightly charred, stirring occasionally, about 8 minutes. Add cumin, coriander, paprika, pepper, and salt and stir until fragrant, about 1 minute. Reserve ¼ cup of the diced onion for topping. Add remaining onion and garlic to pot and let cook, stirring occasionally, until onions begin to turn golden, about 7 minutes. Add tomato paste and stir until color deepens, about 1 minute. Add chiles and adobo sauce and stir until evenly distributed and fragrant, 1 minute. Add hominy, corn, beans, tomatoes, and broth. Bring to a simmer, then reduce heat to low. Let cook for at least 20 minutes; for a thicker soup, let cook longer to desired consistency. Serve soup topped with crispy tortilla strips, avocado, radish, onion, cilantro, and a wedge of lime.
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BEST VEGAN TORTILLA SOUP RECIPE - HOW TO MAKE VEGAN ...
Replacing the shredded chicken with tender-chewy bites of hominy in this Vegan Tortilla Soup ups the corniness factor—and that's a good thing!
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Reviews 5
Total Time 1 hours 20 minutes
Category dairy-free, gluten-free, low sugar, nut-free, vegan, vegetarian, autumn, weeknight meals, winter, dinner, lunch, soup, stews
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From delish.com
Reviews 5
Total Time 1 hours 20 minutes
Category dairy-free, gluten-free, low sugar, nut-free, vegan, vegetarian, autumn, weeknight meals, winter, dinner, lunch, soup, stews
Cuisine American, Mexican, Tex Mex
- Make the tortilla chips: In a small pot over medium heat, heat oil. Frying in two batches, add in half the tortilla strips and fry until golden, stirring frequently, about 6 minutes. Transfer fried chips onto a paper towel-lined plate, then immediately sprinkle with salt while hot. Repeat with remaining tortilla strips. Reserve oil. Make the soup: In a large pot over medium-high heat, heat 2 tablespoons reserved tortilla frying oil. Add jalapeño and poblano and let cook until slightly charred, stirring occasionally, about 8 minutes. Add cumin, coriander, paprika, pepper, and salt and stir until fragrant, about 1 minute. Reserve ¼ cup of the diced onion for topping. Add remaining onion and garlic to pot and let cook, stirring occasionally, until onions begin to turn golden, about 7 minutes. Add tomato paste and stir until color deepens, about 1 minute. Add chiles and adobo sauce and stir until evenly distributed and fragrant, 1 minute. Add hominy, corn, beans, tomatoes, and broth. Bring to a simmer, then reduce heat to low. Let cook for at least 20 minutes; for a thicker soup, let cook longer to desired consistency. Serve soup topped with crispy tortilla strips, avocado, radish, onion, cilantro, and a wedge of lime.
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An easy, one pot, vegan take on classic Tortilla Soup!
From freshoffthegrid.com
Reviews 4.8
Total Time 45 minutes
Category Lunch, Main Course
Cuisine Mexican-Inspired
Calories 186 kcal per serving
From freshoffthegrid.com
Reviews 4.8
Total Time 45 minutes
Category Lunch, Main Course
Cuisine Mexican-Inspired
Calories 186 kcal per serving
- Serve with desired toppings (but definitely don’t forget about those tortilla chips!)
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VEGETARIAN TORTILLA SOUP RECIPE | ALLRECIPES
People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.
From allrecipes.com
Reviews 4.6
Total Time 55 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes
Calories 314.5 calories per serving
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Reviews 4.6
Total Time 55 minutes
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