75 minutes
A smoky and flavorful vegetarian tortilla soup with a variety of toppings and crispy tortilla strips.
tablespoons
Large Yellow Onion, finely chopped
each
Garlic Clove, finely chopped
each
Jalapeño, seeds removed, finely chopped
each
to taste
to taste
teaspoons
Chipotles In Adobo, finely chopped
each
Whole Peeled Tomatoes, drained and crushed
0 oz
cups
Corn Kernels, fresh or frozen and thawed
cups
Vegetable Oil For Frying
cups
Small Corn Tortillas, cut into 0.25-inch strips
each
Avocado, pitted and cut into 0.5-inch pieces
each
Queso Fresco, crumbled
cups
cups
Cilantro, chopped
cups
Red Onion, finely chopped
cups
Lime Wedges
to taste
1. Cook Aromatics
Begin by heating 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat until the oil shimmers. Add the finely chopped onion, garlic, and jalapeño, seasoning them with a pinch of kosher salt and freshly ground pepper. Cook for about 5 to 8 minutes, stirring occasionally, until the onion is softened and translucent.
2. Toast Spices
Stir in 1.5 teaspoons of chile powder and cook for another 1 to 2 minutes. This toasting step will help release the spices' oils, making them more fragrant and flavorful.
3. Add Tomatoes and Chipotles
Add the finely chopped chipotles and crushed tomatoes to the pot, seasoning with a bit more salt and pepper. Let the tomatoes cook down until they start to caramelize and stick to the bottom of the pot, which should take a few minutes. This process will concentrate their flavor, adding depth to your soup.
4. Simmer Soup
Pour in 4 cups of vegetable broth, 2 cups of corn kernels, and 2 cups of water. Bring the mixture to a simmer, then reduce the heat and let it simmer gently for about 15 to 20 minutes. This will allow all the flavors to meld together beautifully.
5. Fry Tortilla Strips
While the soup is simmering, heat 2 cups of vegetable oil in a large cast-iron or stainless-steel skillet until it reaches 375°F. Test the oil by dropping in a small piece of tortilla; it should sizzle immediately.
6. Fry Tortilla Strips
Fry the tortilla strips in batches, about 2 to 3 minutes per batch, until they are light golden brown and crisp. Use a slotted spoon to transfer the fried strips to a paper towel-lined plate, and season them with a bit of salt while they are still hot.
7. Add Fried Tortilla Strips
Once the soup has simmered and developed a rich flavor, submerge about three-quarters of the fried tortilla strips into the soup for a few minutes to soften them up. This will add a delightful texture and flavor to the soup.
8. Serve Soup
To serve, ladle the soup into bowls and top each with pieces of avocado, crumbled queso fresco or shredded cheese, a dollop of sour cream, chopped cilantro, finely chopped red or yellow onion, and the remaining crispy tortilla strips.
9. Add Lime Wedges
Serve the soup with lime wedges on the side, allowing everyone to add a squeeze of fresh lime juice to their liking, which will brighten up the flavors of the soup.
Green chili, curried, or Thai-inspired soups with appropriate spices and garnishes.
Consider chicken, beef, or seafood for non-vegetarian or pescatarian options.
Infuse Italian, Moroccan, or Mexican influences with specific seasonings and toppings.
Adapt the soup to be vegan, gluten-free, or low-carb as needed.
Add roasted vegetables, sweet potatoes, or a variety of mushrooms.
Toast whole dried chilies like ancho or chipotle, then grind them in a spice grinder for a deep, complex smoky flavor.
Sauté base ingredients like onions, garlic, and spices until caramelized and fragrant to create a rich flavor foundation.
Add a splash of fresh lime juice toward the end of cooking to brighten up the flavors and balance the richness of the soup.
Opt for fire-roasted tomatoes to add an additional layer of smokiness to the soup.
Offer a variety of garnishes such as sliced radishes, diced avocado, and fresh cilantro to add texture and customization options.
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