I made some modifications based on what I had on hand and this a hit with my family. I used Chipotle chili powder instead of the chili mixture and pressed, marinated (in lime juice & seasonings) and pan fried the tofu cut into smaller squares. What time I saved on the chilis I spent on the tofu but it was worth it. I added other vegetables, reduced the amount of kale and used vegetable broth, but also added concentrated vegetable bullion (Better than Bullion) and added lime juice to the soup rather than serving lime wedges with the soup.
Vegetarian Tortilla Soup
From EatingWell: March/April 2010
“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a vegetarian version of the classic soup, usually made with chicken. Earthy dark pasilla chile flavors the soul-satisfying broth. (Recipe adapted from Rick Bayless.)
13 Reviews for Vegetarian Tortilla Soup
I made this recipe for the second time tonight and I made a few adjustments. First I used 3 dried New Mexico chiles and 1 dried chipotle pepper instead of anchos. I liked the extra heat, flavor and smokiness. I try to avoid too much soy/tofu, so I used 1/2 cup dried kidney bean and 1/2 cup corn instead (I obviously cooked the beans ahead of time, and honestly I would have preferred black beans,but didn't have any on hand). I used a mix of kale and red Swiss chard, but really any greens you like will work well. I added 1/4cup cilantro with the greens too. I really love avocado, so I used 2 total, so each serving had 1/4 avocado. I had a nice organic smokehouse jack on hand, so I used that too and it really enhanced the rich smokey flavor from the fire roasted tomatoes and the chipotle pepper.
I really enjoyed this recipe the second time around. I think it is very important to allow the tomato mixture to completely thicken to the texture of tomato paste (which takes A LOT longer than the 6min noted in the recipe) and then you must also let it simmer for at least 30min after you add the water and broth.
I mistakenly only used six cups of no-chicken broth (and no water) and found that even six cups of broth was too much. It watered down the chile puree. I compensated for taste by adding chilli powder, cumin, and a packet of Goya Sazon Achiote. I did not want to use tofu and greens and added black beans and corn instead- and with the tortilla chips, avocado, and cheese, it was so good. My take away from making this soup is understanding that the four cups of broth and four cups of water is too much. Next time, if using the eight cups of liquid, I will double the negro chiles and canned diced tomatoes.
I followed the recipe except for the epazote, which I couldn't find anywhere. I substituted about a tablespoon of cilantro in place of it. It had decent flavor, but needed something more as I found it very bland. Next time, I would add at least one more chile, another clove or two of garlic, salt and probably some carrots and zucchini.
I had no tofu so used a can of mixed beans. Also used freshed corn tortillas instead of crushed chips. Really delicous and healthy, would make this again in a second.
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