Vegetarian Tortilla Soup


I realized today that I have never had tortilla soup. Every time I see it on a menu it has chicken in it and considering I’ve been a vegetarian for more than half my life I just sorta gave up hope. That is until today when I bought the March issue of Everyday with Rachael Ray. There is a super easy recipe that I tweaked a little to make it vegetarian. It was scrumptious. My family really enjoyed it and I will for sure be making it again and again!

Vegetarian Tortilla Soup

You’ll need:

12 corn tortillas (6 cut into 1 inch wide strips and 6 cut into 1 1/2 inch squares)
1 large red onion, chopped
3 cloves of garlic, chopped
handful of cilantro, chopped
2 bay leaves
2 TBSP chili powder
2 TBSP cumin
6 cups vegetable stock
1 can diced tomatoes
1 can white beans
2 avocados, chopped
2 limes cut into wedges

Pre-heat oven to 375 degrees. Arrange tortilla strips on baking sheet. Spray them with nonstick spray and season with salt. Bake for 15 minutes.

In a soup pot, add a couple of TBSP of olive oil and cook tortilla squares over medium heat until browned. Add a little more oil, the onion, garlic, cilantro, bay leaves, chili powder, cumin, salt and pepper. Cook, stirring, for about 8 minutes until onion has softened. Add tomatoes, stock, and rinsed white beans. Bring to boil, then reduce heat and simmer for 20 minutes.

Top each bowl of soup with a little avocado and a couple of the tortilla strips. Finish with a squeeze of lime. Seriously delicious.

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