Yeah still on the needing to eat well kick over here. Yoga and whole foods are helping to make me feel whole. I swear about half of my anxiety and mood can be attributed to how I eat. Eating well helps keep me sane.
Tortilla soup is one of my all time favorite soups. For some reason I have always had it in my brain that it had to be made with chicken. Happily I stumbled on this recipe and realized I was so wrong.
Even as I started making it I was skeptical. Could it be just as tasty meatless? Surely it could right? And can these measurements for the spices be accurate? That is a big bowl full of spices for just one pot of soup… On and on I doubted.
Till I took the first taste. Perfect. Delicious. Spicy. So full of flavor. And completely vegan. Well at least until I topped it with cheese and sour cream. Stick with just lime, avocado and cilantro and it would be.
Nathan, who is not very thrilled with my vegan/vegetarian attempts of late, has gone to the fridge and unprompted eaten this soup as a leftover. This man is not know for eating leftover ANYTHING (well except for pizza and tortilla) fixed himself a huge bowl and raved about it the whole time.
As with most flavorful soups this was definitely better the next day. And the next day. It made a huge pot and I will happily eat it for days to come.
Veggie Tortilla Soup
From The Cooking Photographer
2 tablespoons ground cumin
2 teaspoons sweet paprika
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon coriander
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (4 ounce) can diced mild green chiles, drained
1 (28 ounce) can fire roasted chopped tomatoes
1 1/2 cup fronzen whole kernel corn, defrosted
32 ounces vegetable broth homemade or store bought
2 (15 ounce) cans black beans, drained and rinsed
In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside. In a large pot heat the oil over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes. Add the green chile peppers, tomatoes, corn, black beans and vegetable broth. Cook until warmed through. Squeeze in lime juice. Serve in bowls and garnish as desired.