Wednesday, October 23, 2013

Tortilla Soup

Another winning soup from Brittany's kitchen!

Tortilla soup has always been a favorite in our household and among guests.  I used to make a chicken version that was delicious, but this is a healthier, vegan version of that same soup, and we think it tastes just as good! Leftovers can also be simmered until the liquid is reduced a bit, then pureed to make a wonderful bean dip!

Tortilla Soup
Serves 8 (makes 16 cups)
Active time: 45 min
Cook Time: 15 min
Total time: 1 hr
Serving Suggestions: Enjoy this flavor-filled soup with tortilla chips, quesadillas, or corn bread.

What you'll need:
  • 2 TBLS canola oil
  • 1 cup chopped onion OR 1 TBLS powdered onion
  • 1 TBLS minced garlic OR 1/2 tsp garlic powder
  • 1/4 cup flour OR all purpose Gluten-Free flour
  • 8 cups vegetable broth
  • 8oz can tomato sauce
  • 2, 15.5oz cans great northern or navy beans, rinsed and drained
  • 7oz can chopped green chilies
  • 1-2 jalapeños (depending on your family's level of heat tolerance), seeded and finely diced/minced*
  • 11/2 cups diced red bell pepper
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1, 15.5oz can red kidney beans (dark or light), rinsed and drained
  • 1, 14.5oz can diced tomatoes with juices
  • 3/4 loose cup chopped fresh cilantro
  • tortilla chips, broken into bite-sized pieces as garnish (optional)

What you'll do:
  • In a large stockpot over medium heat cook oil, onion, and garlic, stirring occasionally, until onion is tender translucent, about 5 min.--watch carefully near the end, move onto the next step if the garlic begins to brown).  
  • Add flour to oil, onion, and garlic mixture.  Sstir it in well with a wire whisk.  Cook, stirring frequently, until the mixture forms a golden brown roux, about 3-4 minutes.
  • Add broth, tomato sauce, white beans, chiles, peppers, and spices.  Increase heat to medium high and bring to a boil.  
  • Reduce heat to medium low, add kidney beans and tomatoes.  Simmer for 5 min. (Note: kidney beans are reserved for this step because adding too early can cause them to become too soft and split open.)  
  • Stir in cilantro just prior to serving.

Time tip:  Use powdered garlic and onion and skip the first 2 steps.
This is also a very easy meal to chop while you wait for things to cook or boil.

*Note:  If you'd like to offer a mild soup with more "heat" as an option--mince the jalapeños finely, add half to the soup, and put the other half in a dish on the side for people to add to their bowl as desired.  

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