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.)

READER'S COMMENT:

"I made this soup last night and it has great flavor but needed a little something. I did not have tofu or epazote so I added black beans, corn, carrots, and hot sauce (which gave it that extra little kick)! It was looking pretty thin so I...

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11 Reviews for Vegetarian Tortilla Soup

04/10/2013

Anonymous

Recommends this recipe

Awesome Soup

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.

Pros: Great taste, easy to make

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02/18/2013

Anonymous

Good, but needs a little something more

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.

Pros: Decent taste

Comments

01/05/2012

Anonymous

Recommends this recipe

Delicious

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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11/16/2011

nk.chiemelu

Recommends this recipe

Satisfying spicy winter soup

I loved (and am still loving thanks to leftovers) this soup. I didn't have the proper peppers to roast so I used 1/2 tsp cayenne paper in the onion-garlic mix instead. I also have no clue where to find epazote so I added a handful of cilantro. The soup was a wonderfully hearty dish that filled me up and provided me with tons of protein (from the tofu) and greens (from the kale). The cayenne gave it such a great kick on a cold winter's night. Really warms me up!!

Pros: Simple to make

Comments

04/12/2011

lillic

Recommends this recipe

Best Tortilla Soup Ever

This made, by far, the best tortilla soup I've had. For reference, I used 4 chiles instead of 3 and did not really bother to remove the seeds (mine weren't very hot).
I didn't have any spinach on hand, so I used a mix of carrots, corn and peas. Most soups are versitile this way, and it would still be great with spinach.
Lastly, I didn't have any tofu, so I did add chicken instead. Again, it would be good either way.
This soup is really flexible, and especially satisfying with the cheese, avocado, and tortilla chip toppings. The broth would be great applied to other soups or to augment your current chili recipe, etc.

Pros: Amazing Broth Base

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