Wednesday, April 6, 2011

Weeknight Dinner: Vegetarian Tortilla Soup

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As you can see, we have a theme going this week:  sickness!  When John came home on Thursday I knew he'd be exhausted so I wanted to make Chicken Tortilla Soup.  However, chicken hasn't been on sale in the last three weeks (it is this week though), so there was no more chicken in the house.  I made a veggie version of this recipe I found in Food Network Magazine a few episodes back.

It came from Eva Longoria and Todd English's restaurant Beso and it was delicious.  I definitely threw a few things in that weren't there to begin with and vice versa but working off recipes is usually just working with what you've got, right?  So, if you don't have coriander seeds (which I have from our many pickle making escapades), just add a little bit more cumin.  It won't be the exact same flavor but it will still taste great!

This recipe isn't exactly the same but since it also comes from Beso, I'll put it up here for a comparison.  As always, don't be intimidated by a long ingredient list.  Oh, and I put my immersion blender to its first use since receiving it!  If you don't have one, don't worry.  Puree in a food processor, blender, or leave it chunky!  I also only got about 3 pictures of it in before John devoured some, so this is my best shot!  The soup tastes amazing, although I might have went overboard with the tortilla chips.
Vegetarian Tortilla Soup
Serves:  4
1 28-ounce can crushed tomatoes
1 14.5-ounce can chicken stock or vegetable stock (for true vegetarian-ness)
1/4 cup lime juice
1 jalapeno
1 white onion
3 garlic cloves
1 tablespoon coriander seeds
2 teaspoons cumin
1/2 teaspoon cayenne pepper
2 tablespoons cilantro, divided
2 bay leaves
1 tortilla
1/3 cup vegetable oil, divided
4 tablespoons sour cream


Add tomatoes, chicken stock and lime juice to your crockpot, heat on high.  Meanwhile, deseed the jalapeno and chop it into small pieces.  Also slice the onion and dice garlic cloves.  In a large skillet,  over high heat, add one tablespoon of vegetable oil.  Once the oil is heated, add the jalapeno, onion, and garlic.  Stir constantly until the onion is translucent.  Then, add all of this into the crockpot.  Use an immersion blender to puree the soup.  Then add coriander seeds, cumin, cayenne pepper, 1 tablespoon cilantro, and bay leaves.  Let boil for 15 minutes.  Meanwhile, cut a tortilla strip into small strips.  Heat the remaining vegetable oil in a small skillet and add tortilla strips, being careful not to overcrowd the pan.  Once the tortilla strips brown, remove them from the oil.  Place them on a paper towel to dry.  Serve the soup with a tablespoon of sour cream, cilantro, and fried tortillas. 

This dinner comes together quickly.  Or, you can choose to turn the crockpot to low and let it cook slowly over 2-3 hours.  It will taste just as good.  And, if you're going to use a blender to puree everything, I would skip the first step.  Sautee the vegetables and then add them with the tomatoes, chicken stock, and lime juice to the blender.  That way, you're not dealing with a lot of hot liquids.  I am known for burning myself wherever there is a possibility!

Until the next time my oven is on...

4 comments:

  1. I hope you guys are feeling better! This soup sounds delicious... definitely a comforting bowl of goodness that is perfect for days when you're not feeling 100%!

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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