Vegetarian Tortilla Soup

25 Feb

I don’t think I’ve ever actually had tortilla soup. As a child I was a very “willful” eater (in other wards, if it wasn’t peanut butter, grapes, or bologna on white bread I wouldn’t eat it). Even when I got older and started to outgrow those tendencies I didn’t like things too spicy. And now of course (if you haven’t caught on yet), I don’t eat meat and you never see tortilla soup in restaurants without chicken. So I managed to get to my late (…sigh…) twenties having never tried tortilla soup.

Starting out I was skeptical. Little things went wrong one after another so I was gearing up for disappointment. First, my grapeseed oil to saute in was rancid (they should really put ON THE BOTTLE that you need to refrigerate it). Then I was out of garlic. And my avocado was bad. But the soup turned out pretty good! A little more stew-like than I think tortilla soup  usually is, but satisfying.

First, you’ve got a lot of spices to throw together: cumin, paprika, chili powder, onion powder, oregano, coriander (which I didn’t have), salt, & pepper.

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You start cooking by sautéing the onion and bell peppers until soft. The recipe calls for a green pepper but that’s a willful tendency I’ve held on to – I hate green bell pepper.

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But there was a stow-away green pepper in my yellow one! How does that thing get there?

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Anyway, next you mix up your spices with the onion and peppers.

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Then you start adding cans of things.

Green chili peppers and diced tomatoes.

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Corn.

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Vegetable broth.

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I recently started using “Better Than Bouillon” anytime I need veggie broth. It’s quick, I can make only what I need for a given recipe, and its more flavorful than those containers of vegetable broth. Finally you add black beans and some lime juice (which I also didn’t have….hmm…maybe this is why the soup wasn’t quite what I expected).

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I made the soup Sunday night and paired it with Flying Dog Brewery’s Old Scratch Amber Lager. It was good but a day later nothing stands out to me about the beer. It was an amber. And the label kind of creeped me out.

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IMG_7829For dinner Monday I had the soup again (the soup that I was going to have for lunch but left in the fridge) and this time paired it with Red Chair Northwest Pale Ale from Deschutes. Now this beer was good – super piney without a lot of bitterness. The first sip made me pause and consider. I wouldn’t, though, pair it again with the Tortilla soup. The big citrusy-pineness just didn’t go with the spices for me.

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I also took out a few frozen Black Bean Empanadas which I had made two weeks ago while my mom was visiting and they reheated awesomely! I had followed my earlier recipe but this time made them bigger and I was super pleased.

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Do you have a favorite beer you pair with Mexican-inspired foods? A favorite (vegetarian) tortilla soup recipe I should try next?

Vegetarian Tortilla Soup

The original recipe was found at The Cooking Photographer.

Everything you’ll need:

  • 2 Tablespoons ground cumin
  • 2 teaspoons sweet paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon coriander
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • Oil to saute
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 3 cloves garlic minced
  • 4-0unce can diced mild green chilies, drained
  • 2, 10-ounce cans diced tomatoes
  • 1, 15-ounce can whole kernel corn, drained
  • 64-ounces vegetable broth
  • 2, 15-ounce cans black beans, drained and rinsed
  • Juice of 1/2 a lime

Directions:

  1. In a small bowl, mix together your spices: cumin (2 T), paprika (2 t), chili powder (2 t), garlic powder (1/2 t), onion powder (1/2 t), oregano (1/2 t), coriander (1 t), salt (1-1/2 t), and pepper (1/2 t). Put aside.
  2. In a large pot heat the oil over medium-high, then add the onions and bell peppers and saute until soft.
  3. Add the spices to the onion and peppers and cook for 2 minutes.
  4. Add the green chile peppers, corn, and vegetable broth; cook until warmed through.
  5. Add the black beans and cook 2 more minutes before serving. Squeeze in the lime juice and serve with desired garnishes.
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4 Responses to “Vegetarian Tortilla Soup”

  1. Bonnie February 26, 2013 at 1:09 pm #

    Your bell pepper stow-away cracked me up :) Thinking about beers to pair with Mexican-inspired foods… That Dubbel from Allagash was crisp and delish, and could go nicely…? Let’s keep the question in mind at the Beerfest!

    • mmckenzie06 February 26, 2013 at 2:46 pm #

      That’s an intriguing pairing! Thanks for the suggestion!

Trackbacks/Pingbacks

  1. April Beer Dinner – Ambers & Reds | Flour & Hops - April 17, 2013

    […] was delicious if I do say so myself. To start we had a Vegetarian Tortilla Soup that I paired with Sweetgrass American Pale Ale by Grand Teton Brewing Co. That was followed up […]

  2. Meal Planning! | Flour & Hops - July 22, 2014

    […] Tortilla Soup […]

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