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Sopa de Tortilla (Vegetarian Tortilla Soup)

 
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There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Yield

8

servings

Prep

15

min

Cook

45

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

3 large ancho chilies
dried
*
14 ounces tomatoes, canned with juice
use fire-roasted diced if you can find it
2 tablespoons canola oil
2 small onions
peeled and sliced
3 cloves garlic
peeled and rough chopped
4 cups water
4 cups vegetable stock
or chicken stock
14 ounces tofu
extra-firm (or diced chicken for a non-veg version)
4 cups kale
chopped
*
½ teaspoon salt
or to taste depending on saltiness of broth and tomatoes
1 each avocados
ripe cut into 1/4 inch dice
2 cups tortilla chips
roughly broken
*
¾ cup mexican cheese
or monterey jack, or any melting cheese
*
1 each limes
cut into 8 wedges

Directions

Heat a skillet over medium heat.

Toast the dried ancho chiles on both sides by pressing them down with a spatula. You could also use a flame to toast the chiles until fragrant.

When cooled, remove the stem and seeds and break or chop into pieces.

Add the chiles and the tomatoes along with the liquid from the can into a blender and liquify well.

In a dutch oven (large pot) heat the oil over medium-high heat.

Add the onions and garlic and cook stirring frequently until translucent and golden. Add the onions and garlic to the blender and process the mixture together.

Heat the dutch oven over medium heat until hot and pour the tomato, chile, onion and garlic mixture to the dutch oven. Cook vigorously stirring more or less constantly until the mixture is reduced to a thick paste.

Add water and stock and bring to a boil then reduce heat and adjust temperature to maintain a simmer.

Drain and dry the tofu with paper towels. Cut into ½ inch cubes.

In a large non-stick skillet heat the remaining oil over medium heat.

Add the tofu in a single layer and brown all sides of the cubes as evenly as possible. This takes some time and a bit of effort.

Add the tofu to the dutch oven and gently simmer for at least 30 minutes.

Add kale (or spinach) to the soup. Turn off the heat and let the kale wilt.

Remove from heat. Taste and adjust salt if needed. If there was salt in the broth and salt in the canned tomatoes you will not need to add much if any salt.

Divide the tortilla chips among 8 bowls and ladle soup on top. Sprinkle the cheese then avocado cubes over the soup.

Garnish with cilantro and serve with lime wedges.

 

* not incl. in nutrient facts

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Comments

Jennifer
Las Vegas, US
 about 9 years ago

Excellent Mexican soup, like this vegetarian version, much lower calories and less fat, definitely a healthy and delicious change.

Nutrition Facts

Serving Size 374g (13.2 oz)
Amount per Serving
Calories 13065% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 236mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 14%
Sugars g
Protein 11g
Vitamin A 3% Vitamin C 20%
Calcium 23% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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