Best 2 Creamy Tortilla Soup Vegetarian Recipes
**Creamy Tortilla Soup: A Delightful Blend of Mexican Flavors**
Indulge in the tantalizing flavors of Mexican cuisine with this creamy tortilla soup, a delectable vegetarian delight. This soup is a symphony of textures and tastes, featuring a rich and velvety broth brimming with tender pieces of corn tortillas, fire-roasted tomatoes, sweet corn, and a medley of sautéed vegetables. Each spoonful promises a harmonious balance of creamy comfort and vibrant Mexican spices, leaving you craving more. This recipe collection offers three variations of this delectable soup: a traditional version, a spicy rendition infused with chipotle peppers, and a creamy vegan alternative crafted with almond milk and nutritional yeast. Whether you prefer classic, bold, or plant-based, these recipes cater to diverse preferences, ensuring a perfect match for every palate. So, grab your apron and embark on a culinary journey to savor the vibrant flavors of Mexico, one spoonful at a time.
CREAMY CHICKEN TORTILLA SOUP
A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
- Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
- Ladle into bowls and top with tortilla strips.
Nutrition Facts : Calories 336.6 calories, Carbohydrate 16.6 g, Cholesterol 71.8 mg, Fat 19.5 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 5.6 g, Sodium 1454.1 mg, Sugar 4.6 g
CREAMY TORTILLA SOUP-VEGETARIAN
I came up with this after reading a tip from a can of refried beans. I first made my chicken version and then thought it would be great with black beans instead of the meat. So easy to put together and a delicious soup.
Provided by carolinajen4
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, broth, beans and corn in medium saucepan. Stir together and bring to a boil. Reduce and bring to a simmer till heated through. Turn off heat and stir in the cilantro. Top each bowl of soup with cheese and crushed tortilla chips. (I use up the crushed chips from the bottom of the bag.).
Nutrition Facts : Calories 104.6, Fat 0.6, SaturatedFat 0.1, Sodium 550, Carbohydrate 20.5, Fiber 5, Sugar 0.6, Protein 6.2
Tips:
- Use fresh, ripe tomatoes: This will give your soup the best flavor.
- Roast the tomatoes before adding them to the soup: This will caramelize the sugars in the tomatoes and give the soup a deeper flavor.
- Use a good quality vegetable broth: This will make a big difference in the flavor of the soup.
- Don't be afraid to add spices: A little bit of chili powder, cumin, and oregano can really add some depth of flavor to the soup.
- Top the soup with your favorite toppings: Shredded cheese, sour cream, and cilantro are all great options.
Conclusion:
This creamy tortilla soup is a delicious, hearty, and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover tortillas. So next time you are looking for a quick and easy soup recipe, give this creamy tortilla soup a try. You won't be disappointed!
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