I found this awesome looking recipe for chicken tortilla soup online over the weekend, and I really wanted to give it a go. I was afraid, though, that taking the meat out of the soup would leave us with a sort of warm brothy salsa. Sean was also a little worried that the soup would be mostly broth. However, after a test go, we’ve both fallen in love with a recipe that’s sure to be our next go-to soup. The flavor is amazing, and it wasn’t too brothy at all!
Chickenless Tortilla Soup
- 1 Tablespoon Olive Oil
- 1 whole Large Red Onion, Diced
- 2 cloves Garlic, Minced
- 1 whole Red Bell Pepper, Stem And Seeds Removed, Then Diced
- 1 whole Jalapeno Pepper, Stem And Seeds Removed, Then Diced
- 1 whole Lime, Zested and Juiced
- 1 Tbsp Dried Cilantro
- 1 can (15 Ounce Can) Black Beans, Drained And Rinsed
- 1 can (7-ounce Can) Diced Green Chiles
- 1 can (14.5 Ounce Can) Diced Tomatoes with Green Chiles
- 1 cup Frozen Corn
- 32 ounces, Vegetable Stock
- Salt And Pepper, to taste
- Heat olive oil over medium heat in a large pot.
- Add the onion and garlic, along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften.
- Add the bell pepper, jalapeno pepper, lime juice and zest, and cilantro and stir well. Cook for another 3-4 minutes until the peppers begin to soften.
- Add the black beans, green chilies, diced tomatoes and the corn and stir well. Cook for about 6 minutes until all of the vegetables are tender. Add the tomato paste and stir to combine.
- Slowly stir in the vegetable stock. Cover, reduce heat to a simmer and cook for another 15 minutes, stirring occasionally. Add salt and pepper to taste.
- Try garnishing with avocados, sour cream, cheese (we used jalapeno monterey jack!), tortilla strips, or whatever your heart desires!