Vegetarian Tortilla Soup

Delicious vegetarian tortilla soup with pinto beans and corn.

Super bowl is coming in two weeks, our team didn’t win the play off and out, hopefully they will make it next year. We will follow the idea to cheering the team which plays well in super bowl. If you are planning a super bowl party and want to cater to your vegetarian friends then this vegetarian tortilla soup is a must. I have seen always chicken tortilla soup and wanted to make a vegetarian version. Finally got a recipe for vegetarian tortilla soup and I decide to make it my own changes and made it.

Since I have a habit of making everything from scratch I thought I will make corn tortilla at home. Then I skipped that idea and bought a store-bought one. I have few left which I am planning to make taquitos and tacos. I need to make it.  If it is good soup my hubby and kids loves it and for kiddos I need to make it less spicy, this one is slightly spiced so they didn’t want to try it. Original recipe used peas and corns we are not that great fan of peas so used pinto beans.

In India pinto beans are called Chitra Rajma (Chitri-wale Rajma) because of its color in skin. Nowadays I forget to soak them the night before so I pressure cook them with some extra whistle. According to famous cookbook author Diana Kennedy you can’t find tortilla soup all over the Mexico, but only in Mexico City. To be really authentic, the soup should have only a little white onion, raw not cooked, blended with roasted tomato.

Mine is not authentic, as it is vegetarian also I cooked onion along with tomato so more of a fusion. Again do to health consciousness I used baked tortilla instead of fried ones. I like to add tortilla’s while serving as it remain crunchy. It is delicious soup; hubby got few serving and did not touch any other dish I cooked on that day. He told me to make it more often.  Thus I found one more delicious soup which I can try.

I made with tomato, red bell pepper, onion first cooked with cumin and whole red chili and cilantro then you can fish out red chili and cilantro if you want, I left cilantro there, and only take out red chili, and made a puree and then cooked again with fresh corn kernels and cooked pinto beans. I served with avocado; lime wedges and baked tortilla chips .This is delicious and filling comfort soup dish. You can have any day, any time, and no need of accompanying football game. Give it a try you will love it to the core.

Print Recipe

5 from 4 votes

Vegetarian tortilla soup

Delicious vegetarian tortilla soup for any game or party made with tomatoes, mushrooms and pinto beans and corn.

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Soup

Cuisine: Mexican

Keyword: soup recipes, Tortilla soup

Servings: 4

Calories: 380kcal

Author: Swathi ( Ambujom Saraswathy)

Ingredients

• 4 inch – 6 corn tortilla cut it into ¼ inch strips I used white corn tortilla
• 4 tomatoes roughly chopped
• 8 mini portabella mushrooms if you using big use 3
• 1 red bell pepper
• ½ of medium red onion
• 1 red chili use chipotle or arbol pepper if you have it hand
• 5 sprig of cilantro
• 2 teaspoon ground cumin
• 3 cup water
• 2 cloves of garlic
• ½ teaspoon chili powder
• 1 cup of fresh corn you can use frozen if you want
• 1 cup cooked pinto beans
• 2 avocados
• 1 lime cut into wedges
• Cilantro

Instructions

• Preheat the oven to 400 Line a baking sheet with parchment paper, cut the tortilla into ¼ in strips and place on prepared baking sheet and bake for about 6 minutes or until it become golden brown in color.
• Pressures cook the pinto beans if you are using dried beans or you can use canned beans.
• In a sauce pot add tomatoes, onion, portabella mushrooms, red bell pepper, red chili, cilantro, cumin powder , garlic , cilantro sprigs and 1 cup water and cook for about 25 -30 minutes or until the vegetables cooked very well. Remove the red chili from the cooked veggie mixture.
• Transfer the veggie mixture into the blender and processor and puree. Heat the vegetable puree along with 2 cups of water and ½ teaspoon chili powder and salt, cook everything for 10 minutes or until mixture starts to thicken little bit. Then add 1 cup of fresh corn and cook 5 minutes. Then add cooked pinto beans and cook for a 2 minutes.
• Serve them with fresh avocado, lime wedge, tortilla chips and cilantro if you want you can add extra tomatoes I didn’t added.
• Enjoy.

Notes

Preheat  oven to 400F bake tortilla chips like this.

cut into strips

baked

In a sauce pot add tomato

red bell pepper

Portabella mushrooms, onion, garlic cloves, cumin powder, chili, cilantro sprig like this

cook with 1 cup water until vegetable and soft and make it into puree

Heat the vegetable puree once again with  2 cups of water chili powder for 10minutes.

To this add corn

Then add cooked pinto beans

Then cook for another  2 minutes and then serve with avocados, lemon wedge, cilantro and baked tortilla chips.

Enjoy

 

 

 

 

 

Nutrition

Calories: 380kcal | Carbohydrates: 52g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 55mg | Potassium: 1865mg | Fiber: 18g | Sugar: 13g | Vitamin A: 2576IU | Vitamin C: 91mg | Calcium: 94mg | Iron: 4mg

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Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.