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Tortilla Vegetable Soup

Whole canned plum tomatoes are more flavorful and less tinny tasting than canned crushed tomatoes. Crush the tomatoes in a bowl with a tomato masher, with your hands, or in a gallon zip-top bag with a rolling pin. Also, the soup may seem too brothy, but the extra liquid is for the tortilla strips to soak up!
Course: lunch, Main Dish, Soups
Servings: 7 pints

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp tomato paste
  • 3/4 tsp cumin
  • 1/4 tsp + 1/8chipotle chili pepper
  • 1 tsp dried oregano
  • 1 28 oz can whole plum tomatoes with their juices crushed
  • 2 bell peppers any color, diced
  • 1-2 jalapeño peppers diced small
  • 2 large ears of corn kernels cut away from the cob
  • 1 15 oz can black beans drained and rinsed
  • 6 cups chicken or vegetable stock
  • 1/2 tsp salt
  • 2 tbsp lime juice from 1 juicy lime

Toppings:

  • 8 corn tortillas sliced into thin strips
  • sliced avocado
  • sliced jalapeños
  • roughly chopped cilantro
  • lime wedges

Instructions

Prepare The Crispy Tortilla Strips:

  • Heat the oven to 350F. On a large rimmed baking sheet toss the tortilla strips with a little olive oil and salt (optional.) Spread the tortilla strips in an even single layer and bake 20 minutes, or until crispy.

Make The Soup:

  • Heat the olive oil in an 8 quart pot over medium-low heat. Add the onions and garlic and cook until onions are translucent, about 8 minutes.
  • Add the tomato paste, cumin, chipotle chili pepper, and oregano, and cook while stirring until fragrant, about 1 minute.
  • Add the tomatoes, peppers, jalapeños, corn, beans, stock, and salt.
  • Increase heat to medium-high, bring to a boil, then reduce heat and simmer uncovered 15-20 minutes, or until vegetables are tender. Stir in the lime juice to finish.
  • Serve the soup topped with plenty of crispy tortilla strips, avocado, jalapeños, cilantro, and extra lime wedges.