Mexican Tortilla Soup

Happy Friday! To make sure you have a great weekend, I’m sharing this awesome Mexican tortilla soup recipe that would be a perfect football-watching meal! You’re welcome 🙂

I don’t know about you, but I love a good Mexican tortilla soup on a chilly day. There are two kinds of tortilla soups out there — thin and brothy, and thick and creamy. I prefer the thick version, which usually contains flour, cheese, corn starch, butter, etc. And since I’m a dietitian, I decided to concoct a more healthful version that is made entirely of whole, unprocessed ingredients.

This Mexican tortilla soup is completely vegan, gluten-free, and oil-free, unless you garnish the soup with regular tortilla chips (totally optional!).

If you peruse this blog, you will notice that I love Mexican flavors — cumin, chilies, lime, cilantro, etc. Some of my favorite dinner recipes include my Sweet Potato Enchiladas, Avocado Enchiladas, and Piñata Peppers with Vegan Queso. Try them all!

To make my Mexican tortilla soup thick and creamy, I blended together potatoes, carrots, onions, shallots, garlic, and cashews as the base of the soup (sound familiar?). Then I added diced tomatoes with green chilies, frozen corn, black beans, pinto beans, cumin, lime juice, and hot sauce. Top it with cubed avocado, fresh cilantro, crumbled tortilla chips, or more hot sauce if you like.

This tortilla soup is hearty, flavorful, and satisfying. And since it’s nutritious and junk-free, you can eat it without guilt!

Mexican Tortilla Soup

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

This flavorful soup is hearty and delicious. A nutritious alternative to the traditional version, which likely contains flour, oil, cheese, and way too much salt.

Author: Mary Ross Fowler | Daily Dose of Greens

Recipe type: Soup

Cuisine: Mexican

Serves: 6-8

Ingredients

• 1 lb potatoes, roughly chopped (I prefer Yukon gold)
• 2 medium carrots, chopped
• 1 medium shallot, chopped
• ½ yellow onion, chopped
• ½ c. raw cashews
• 1 T. minced garlic
• 4½ c. vegetable broth/stock
• 1 t. ground cumin
• ¾ t. sea salt, plus more to taste
• Black pepper
• 1 15-oz. can no salt added diced tomatoes w/ green chilies (I like fire-roasted)
• 1 15-oz. can black beans, drained and rinsed
• 1 15-oz can pinto beans, drained and rinsed
• 1½ c. frozen corn
• 1 lime
• Hot sauce, to taste
• Garnish: avocado cubes, fresh cilantro, tortilla chips, lime wedge

Instructions

1. In a large soup pot, combine the potatoes, carrots, shallot, onion, cashews, garlic, and broth. Bring to a boil, cover, and reduce heat to medium. Cook 8-10 mins, until veggies are fork tender.
2. Carefully pour all contents into a high-speed blender and blend until completely smooth, then return the soup to the pot. Alternatively, use an immersion blender in the soup pot (contents will not be as smooth).
3. Stir in the cumin, salt and pepper, tomatoes, beans, and corn, and allow to cook over low heat 10-15 mins, stirring occasionally. If soup is too thick, add more vegetable broth to your liking.
4. Stir in a few dashes of hot sauce and juice of half of the lime. Taste for seasoning.
5. Ladle into bowls and top with avocado, cilantro, tortilla chips, and more hot sauce. Serve with extra lime wedges.

Notes

If you decide to use an immersion blender instead of a standing blender to create the base, I recommend soaking the cashews in warm water about 1 hour before adding them to the soup pot.

This recipe is totally adjustable! If you like your tortilla soup to be more like a corn chowder, try blending some corn with the veggies in the base. If you want it to taste cheesier, add some nutritional yeast flakes.

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This Mexican tortilla soup is so rich, those who taste it might swear it contains cheese or sour cream. But as you serve them a second helping, you can assure them that they’re eating a soup that’s made entirely of plants. And with fewer than 230 calories per 1-1/2 cup serving (sans toppings), you can afford a second helping!

Enjoy!