Vegan Tortilla Soup
Great for summer or winter dining. This soup is hearty enough to be its own meal, or you can serve up smaller quantities for a side dish. Add in any optional and seasonal veggies that you have a liking for and top with the fried tortilla strips and avocado.
Serves 4-6
Total Time: 1 hour 20 with 25 min. prep time
Cannabis Infusion:
Serves 4-6
Total Time: 1 hour 20 with 25 min. prep time
Cannabis Infusion:
- Infuse with canna-olive oil
- Add desired amount of canna-butter to this recipe. If you use salted butter, eliminate the Kosher salt from the recipe.
The Stuff You'll Need:
For the Fried Tortilla Chips:
1/2 c. extra-virgin olive oil
8 small corn tortillas, halved and sliced into 1/2" wide strips
Kosher salt
For the Soup:
2 tbsp. reserved tortilla frying oil
1 jalapeño, seeds removed and diced
1 poblano, seeds removed and diced
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
1 tsp. kosher salt
1 large red onion, diced, divided
5 cloves garlic, minced
2 tbsp. tomato paste
2 chipotle in adobo, diced
1 (15-oz.) can hominy, drained
1 c. corn
1 (15.5-oz.) can black beans, drained and rinsed
1 (14.5-oz.) can fire roasted diced tomatoes
1 (28-oz.) can crushed tomatoes
2 c. low-sodium vegetable broth or water
For the Topping
Fried tortilla chips
Sliced avocado
Jalapenos (optional)
Sliced radishes (optional)
Diced red onion
Cilantro (optional)
Lime wedges
For the Fried Tortilla Chips:
1/2 c. extra-virgin olive oil
8 small corn tortillas, halved and sliced into 1/2" wide strips
Kosher salt
For the Soup:
2 tbsp. reserved tortilla frying oil
1 jalapeño, seeds removed and diced
1 poblano, seeds removed and diced
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. smoked paprika
1/2 tsp. freshly ground black pepper
1 tsp. kosher salt
1 large red onion, diced, divided
5 cloves garlic, minced
2 tbsp. tomato paste
2 chipotle in adobo, diced
1 (15-oz.) can hominy, drained
1 c. corn
1 (15.5-oz.) can black beans, drained and rinsed
1 (14.5-oz.) can fire roasted diced tomatoes
1 (28-oz.) can crushed tomatoes
2 c. low-sodium vegetable broth or water
For the Topping
Fried tortilla chips
Sliced avocado
Jalapenos (optional)
Sliced radishes (optional)
Diced red onion
Cilantro (optional)
Lime wedges
Pay Attention to these directions:
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.
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.
