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Description
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
Ingredients
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2tablespoons vegetable oil 1large yellow onion, finely chopped 4cloves garlic, finely chopped 1jalapeño, seeds removed, finely chopped Kosher salt and freshly ground pepper 1 1/2teaspoons chile powder 2chipotles in adobo, finely chopped 1(28-ounce) can whole peeled tomatoes, drained and crushed 4cups vegetable broth 2cups corn kernels, fresh or frozen and thawed 2cups vegetable oil 8small corn tortillas, cut into 1/4-inch strips Kosher salt 1avocado, pitted and cut into 1/2-inch pieces 3/4cup crumbled queso fresco or shredded Cheddar or Monterey jack 3/4cup sour cream or crema 1/2cup chopped cilantro 1/4red or yellow onion, finely chopped Lime wedges, for serving
Directions
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor. Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes. Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt. Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
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