Vegetarian Tortilla Soup

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 Cons: some ingredients may not be widely available

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 Cons: some ingredients may not be widely available

Best Tortilla Soup EverThis 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 BaseCons: None

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 Cons: None

Delicious I love this soup. Since it came out in the April issue of the magazine I've made it at least half a dozen times and it is always delicious! I haven't made too many adjustments on the recipe but, depending on what I have at the time, I do switch out the vegetable broth with chicken broth. This soup is easy to make and always a huge hit!

Made this soup the other night and my husband loved it as much I do. I wasn't expecting much but he said "it tasted like enchiladas" and he's right. The base does taste like it. We froze our tofu and drained it first for a firmer texture, but i don't think you have to do that in this soup recipe for a good result. I also used cilantro instead of epazote because i can't find it out here. I added a can of black beans because i was worried about it not being filling enough, but I didn't need to add them because it was very filling. The beans taste good in the soup, but I don't think i will add them next time because of that. Overall, very quick and easy to make. Pros: Cons:

I substituted cooked chicken for the tofu. I really like the technique of combining chile stock using roasted, dried peppers, tomatoes and sauteed onion and garlic to make an authentic, Mexican stock base. For me, this makes the soup very special. I served the soup with sour cream and omitted the tortilla chips for a very low carb meal. This soup was a big hit with my husband.

I substituted cooked chicken for the tofu. I really like the technique of combining chile stock using roasted, dried peppers, tomatoes and sauteed onion and garlic to make an authentic, Mexican stock base. For me, this makes the soup very special. I served the soup with sour cream and omitted the tortilla chips for a very low carb meal. This soup was a big hit with my husband.