Several years ago my brother came to visit me and while I was making dinner he announced he had gone vegetarian. Ummm….ok. (I am just saying a little advanced warning can be helpful in these situations.)
I am embarrassed to admit that that particular night I was a little stumped on what to make for dinner based on what I had on the on hand. That weekend was the first time I actually thought about making meals that were intentionally meatless.
Fast forward a few years and my family now happily enjoys delicious and interesting vegetarian meals sprinkled in among our usual meat-ful routine. There are so many tasty meatless choices out there if you know where to look.
My meatless recipe for today is for Creamy Tortilla Soup. It was inspired by a recipe for Creamy Tortilla Soup with Chickpeas and Corn that I found on the Veggie Converter 365. I changed up the spices and a few other ingredients. The results was a velvety, slightly spicy and deliciously satisfying soup. You can enjoy it as is or garnish away with a dollop of sour cream, chopped cilantro or tortilla strips.
Beside the taste, the other great thing about this soup is it freezes beautifully. To freeze, cool soup completely, portion in to zip top bags (or other container), push out the extra air and freeze. Hope you enjoy!
Creamy Tortilla Soup
Prep time: 10 minutes - Cook time: 30 minutes - Makes: 4-6 servings
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 6 cloves garlic, minced or pressed
- 2 chipotle peppers in adobo, minced
- 4 corn tortillas, ripped into small pieces
- 1 teaspoon ground smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon turmeric
- 14.5 ounces diced fire roasted tomatoes
- 4 cups vegetable broth
- 2 cans chickpeas, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 cup heavy cream
- 1/2 cup Mexican blend cheese, shredded
- cilantro, chopped
- sour cream
- corn tortillas, cut into strips and fried (or pre-made tortilla strips)
- lime wedges
- Mexican blend cheese shreds
Place olive oil in a medium stock pot and heat on medium heat. Add onions and saute for 5 minutes stirring occasionally. Add garlic to onions and saute for 2 minutes. Add tortilla pieces, chipotle pepper, paprika, thyme and turmeric. Stir well and saute for 2 more minutes.
Add vegetable broth, tomatoes with juice, chickpeas and corn to the pot with the onion mixture. Bring the mixture to a boil and simmer for 10 minutes.
Remove from heat and let cool for a few minutes. Use a blender to puree the soup in batches. (Always be careful when pureeing hot ingredients. After you put the top on the bender, put a dish towel over the top and hold it with your hand to make sure the top doesn’t pop off while you are blending hot liquid. )
Return pureed soup to the pot on medium heat. Heat soup until it simmers then remove from heat. Stir in the cream and cheese. Season with salt and pepper if desired. Serve and enjoy!
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