This hearty and spicy Tortilla Soup is our flagship dish! Make a vegan version by skipping the cheese and yogurt or try it for breakfast with a poached egg!
SERVES 4
Author:EVK
Ingredients
Scale
large yellow or white onion
4–5 cloves of garlic (or more!)
corn (fresh, frozen or canned)
small can of chipotle peppers in adobo sauce
veg or chicken broth: 2 cans of prepared broth or 2 bouillon cubes and 2 cups of hot water
grapeseed oil (or your favourite medium to high temperature cooking oil!)
can of black beans
can of diced tomatoes
Worcestershire sauce (or black vinegar, a vegan alternative!)
Bragg’s (or soy sauce)
tortilla chips
yogurt
feta or cheddar
avocado
cilantro or green onions
lime
Instructions
PREP
Chop the ends off your onion, slice it in half and peel off the papery layers.
Crush, peel and dice your garlic.
If you have fresh corn, slice the kernels off the cob; if you have frozen or canned corn, strain and rinse.
Purée chipotle peppers in adobo sauce in a mini food processor, with a submersion blender, or by chopping as finely as you can. You won’t need all of it, but it keeps for a long time in a sealed jar in the fridge!
COOK
If you’re using bouillon cubes, boil a kettle of water.
Burn the onion halves cut side down directly on your element or burner until nicely browned. Allow them to cool and then dice.
Pan-fry onions and garlic in a good splash of oil, in a deep pot on medium heat.
When your onions soften, add the black beans and diced tomatoes including the liquids.
Add corn.
Add cans of broth or bouillon cubes and hot water.
Add chipotle purée, Worcestershire sauce and Bragg’s to your taste.
SERVE
Break some tortilla chips in a bowl and pour your soup over top.
Add a dollop of yogurt; crumbled feta or grated cheddar; sliced avocado and chopped cilantro or green onions to your liking.
Serve with a squeeze of lime! (Lime juice can become unpleasantly bitter if it is cooked for too long, it’s best to add it just before serving!). ENJOY!