April 12, 2013 by BettyCupcakes
It’s no surprise that I feel a cold coming on. My
booger monster small child has been particularly clingy the last couple of days and we’ve been hanging out with a lot of other germ factories kiddos these days. If only I could resist Sammy’s giant open-mouthed kisses- so slobbery, but so sweet.
This vegetarian tortilla soup is just what I wanted for dinner last night. Hot to soothe my sore throat and spicy to open up my sinuses- you can’t find anything like that in a box at the drug store.
The best thing about this vegetarian tortilla soup is that it tastes just like the tortilla soup from El Fenix in Dallas, Texas, my hometown. We used to go to El Fenix every Wednesday night before church for the Enchilada special- double rice, no beans, thank you. Sometimes I’d change it up and get the tortilla soup instead. They served it table side, pouring the hot soup out of a little metal pitcher into the bowl filled with tortilla strips, avocado, and cheese. So fancy!
I’ve spent many nights over the last 10 years in Massachusetts trying to recreate that flavor. Turns out, the secret is in the cilantro. If you’re a cilantro hater, this soup’s not for you (and we can’t be friends).
Vegetarian Tortilla Soup
- Olive oil spray
- 1 cup onion, diced (two small onions or 1 medium onion)
- 3/4 teaspoon sea salt
- 1/2 teaspoon chipotle pepper powder
- 1 14.5 oz can diced tomatoes in juice, do not drain
- 1 14.5 oz can black beans, drained and rinsed
- 4 cups low sodium vegetable broth
- 1 tablespoon fresh cilantro leaves, gently torn, plus more for garnish
- Tortilla chips
- Avocado, diced
- Shredded Colby Jack Cheese
- Cilantro leaves
- Heat a large pot over medium heat. Once hot, spray generously with olive oil spray and add the diced onion and sea salt. Saute the onions, stirring frequently, for 3-4 minutes until they start to soften, but are not yet browned. Add the chipotle pepper powder and saute 1 minute more to toast the spice.
- To the pot, add the black beans, tomatoes, and vegetable broth. Turn heat up to medium high and bring to a boil. Boil for 2-3 minutes and then knock heat down to low. Add the cilantro leaves and let simmer for 10-15 minutes to bring flavors together.
- Top with tortilla chips, avocado, and cheese, if desired. Serve the vegetarian tortilla soup piping hot.
What’s your favorite soup to slurp when you’re sick?