southwest vegetable soup


Overview

Time: 30 minutes
Dishes: large pot 


Hello, hello Dear Readers!

This soup is so delicious and it is so easy to make! It's a take on Chili's restaurant's version and I can see why it is popular. It is full of vegetables and it has just the right amount of thickness. The soup is thickened with corn tortillas so it is super easy. 

A few tips: 
  • Since the recipe uses 1/2 cup of tomato sauce, freeze the rest for later use, if you have any leftover. 
  • Chop the tortillas small because they have to dissolve to thicken the soup. 
  • Use zucchini or green beans here; makes no difference. 
  • You can use water and Better Than Boullion - 8 cups water plus 2 tablespoons boullion. 
  • Don't drain the beans; the kidney bean aquafaba is perfect here.

Add plenty of vegan cheese or diced avocado and broken tortilla chips - here's where to use up the bottom of that chip bag we always seeem to be left with.

Enjoy!




Speedy Cooking Tips:

  • Start the broth, diced tomato and tortillas first. Heat over high heat to get them boiling fast. Use a lid.
  • Add the rest of the ingredients as you have them ready. Don't drain the beans.
  • Cook the soup over medium heat so that it is simmering at a good pace throughout - none of that lightly simmering stuff; you need the tortillas to disintegrate. No lid here.
 


Southwest Vegetable Soup

Makes 4 servings 

easy


1. Base: Add the broth, tomatoes and tortillas to a large pot. Bring to boil over high heat with a lid. Reduce to a low boil/strong simmer. The tortillas need to dissolve to thicken the soup.

8 cups vegetable broth

1 (15-ounce) can diced tomatoes (do not drain)

6 minced corn tortillas

2. Soup: Add the rest of the ingredients to the Base as they are ready:

1 (15-ounce) can kidney beans (do not drain)

1 cup frozen corn

1/2 cup tomato sauce

1 (4-ounce) can diced chiles

2 teaspoons chili powder

2 teaspoons onion powder

3. Cook the Soup at a strong simmer until the tortillas disintegrate, about medium heat, about 20 minutes. Season with salt and pepper to taste.  

4. Serve: Ladle into bowls and top as desired:

Shredded vegan yellow cheese

Diced avocados

Broken tortilla chips

Minced cilantro 






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