If you’ve ever tried tortilla soup, you’ll know that it traditionally uses a clear chicken broth and is LOADED with chicken, melty cheese and tortillas. Not exactly the healthiest soup! While I did used to love it this way (pre-vegan days), I also like to make it with a thick, tomato-based broth which gives it flavour, punch and richness but without the need for dairy. This is similar to my recipe for traditional tomato and red pepper soup, but with the addition of Mexican spices and plenty of lime juice. It’s incredibly easy and quick to make too, so it’s a great meal to make when you’re short on time.
The toppings you use are completely up to you. I like to add some type of protein – either baked tofu pieces or vegan pulled chicken by Linda McCartney (I’m obsessed). I would definitely recommend topping it with tortilla chips and avocado though – everything else is optional!
Tomato tortilla soup
(makes 2-3 servings)
Ingredients
- 2 cans chopped tomatoes
- 2 roasted red peppers
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno, diced
- 1/2 tablespoon vegetable oil
- 500ml vegetable stock
- 2 teaspoons cumin powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- Pinch of cayenne pepper (optional)
- Juice of 1 lime
- Pepper to taste
To serve:
- Tortilla chips
- Sliced avocado
- Lime wedges
Optional toppings:
- Protein of choice (vegan chicken, tofu, etc)
- Sweet corn
- Diced red onion
- Cress
Directions
- Heat the oil over a medium heat and add the onion with a pinch of salt, stirring often. Cook until the onion is translucent, around 5 minutes. Add the garlic and jalapeno and cook for another 1-2 minutes.
- Next, add the tomatoes, broth and seasonings. Bring to a boil and then reduce to a simmer. Cook for around 10 minutes on a low simmer.
- Remove from the heat, add the lime juice and blitz with a hand-held blender until smooth. Adjust seasoning for taste.
- Top with crumbled tortilla chips, avocado and other toppings.
- Enjoy!
