Vegetarian Tortilla Soup

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Vegetarian Tortilla Soup

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.

Rating

Ingredients

  • 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
Set base servings to enable scaling:

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.

Nutrition

Info
Trans Fat: 1 gramFat: 144 gramsCalories: 1546Saturated Fat: 17 gramsUnsaturated Fat: 118 gramsSodium: 2035 milligramsSugar: 14 gramsFiber: 15 gramsCarbohydrate: 64 gramsProtein: 15 grams
Soups Vegetarian

Source: https://cooking.nytimes.com/recipes/1019107-vegetarian-tortilla-soup