Vegetarian Tortilla Soup
 
 
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Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 bell pepper (I used red), chopped
  • 1-2 jalapenos, minced
  • 4 cloves garlic, minced
  • 2½ teaspoons ground cumin
  • 2½ teaspoons dried oregano
  • 2½ teaspoons chili powder
  • ⅛ teaspoon salt
  • 1 14.5 oz (400g) can diced tomatoes
  • ¼ cup tomato paste
  • 5 cups vegetable broth
  • 1 tablespoon lime juice
  • 4-8 corn tortillas, cut into 1 inch squares (the more you use, the thicker the soup)
  • 1½ cups cooked chickpeas or 1, 14oz/400g can of chickpeas
  • chopped cilantro for garnish (optional)
Instructions
  1. In a large soup pot over medium-high heat, cook the onion in the olive oil. Cook for about 2 minutes, or until the onion is a little bit translucent.
  2. Add the carrot and bell pepper to the pot. Cook for another 3 minutes, until everything started to get golden.
  3. Add the jalapenos, garlic, cumin, oregano, chili powder, and salt to the pot. Stir for about 30 seconds. Everything will get pretty fragrant now!
  4. Add the diced tomatoes and tomato paste to the pot and stir so that everything is well mixed.
  5. Pour in the broth and bring everything to a simmer.
  6. Once it is simmering, add the lime juice and tortilla squares. Let everything simmer for about 10 minutes to soften the tortillas. Stir occasionally.
  7. Remove the soup from the heat. If you have an immersion blender, blend everything until smooth. If you don't, then use a regular blender and blend the soup in batches.
  8. Pour some soup in a bowl, spoon some chickpeas in the center of the bowl, and sprinkle cilantro on top if you're using. Serve.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/01/19/vegetarian-tortilla-soup/