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)
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.
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).
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.
Stir in a few dashes of hot sauce and juice of half of the lime. Taste for seasoning.
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.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/01/15/mexican-tortilla-soup/