Creamy Tortilla Soup
Updated: Jan 28
Tortilla soup is without a doubt my favorite soup and has been for as long as I can remember. Whether, it's homemade or from a restaurant, you just can't go wrong! I've tried all different versions of this soup and have taken bits and pieces of what I love to create my own. My version of tortilla soup is hearty, comforting, delicious, and a second bowl happens 99% of the time. This recipe is without a doubt the tastiest tortilla soup I have EVER had!
Now you may be asking yourself what is different with this tortilla soup and every other tortilla soup recipe. This soup has a creamy and smooth flavor with a hint of spice. The spice comes from the roasted poblano, red peppers, and fire roasted tomatoes that adds just enough heat without making your mouth on fire. There is an added cheesy flavor that comes from the addition of nutritional yeast (don't knock it till you try it). And the creaminess is created from blending roasted corn and chickpeas to thicken the soup while also adding so much flavor.
This recipe is made vegan, but can easily work with shredded chicken for an additional source of protein--you can add any other protein of choice if chicken isn't your thing. The tortilla soup is thick enough where you can scoop it up on chips or crackers while also being just as satisfying on its own. It has a variety of textures from the roasted corn, beans, and peppers to keep you palate intrigued and the flavors just meld so well together. We can't forget about the toppings! When serving this soup, I prefer the creaminess of avocado, some crunchy/salty tortilla chips, and a touch of cilantro and lime juice for subtle burst of flavor. Other toppings could include, but are not limited to, greek yogurt or sour cream, crackers, Fritos, shredded cheese, queso Fresca cheese, flour tortillas, etc. I am so excited to share this recipe and hope y'all love it just as much as I do!
-1 can chickpeas drained and rinsed
-1 cup medium salsa
-1/2 cup nutritional yeast
- 1 can fire roasted tomatoes (not drained)
- 1 1/2 - 2 cups frozen sweet corn
- 1 medium red onion
- 1 1/2 tsp fresh garlic or about 3 cloves
- 1/2 tsp pepper
-1 1/2 tsp cumin
- 1 tsp salt
-4 cups veggie broth
- 1 can black beans drained and rinsed
- 2 poblano peppers
-1 red pepper
- Juice of 1 lime
- 1/2 bunch of cilantro
1) Preheat oven to 400 and place red pepper and poblano on foil lined roasting pan. Let roast for about 30 min flipping half way until they start to brown. On a separate roasting pan lined with foil, place 1 1/2 - 2 cups of frozen corn or about 1 frozen bag spread out evenly. Let roast for about 30 min mixing occasionally until corn turns golden brown.
2) Chop the red onion and sauté in a large pot for about 5-7 min stirring occasionally until onions are translucent.
2) Add the garlic, salt, pepper, and cumin to the onion and sauté for another 2 minutes.
4) Deseed the poblano and red pepper when cooled enough to handle and then chop and add to the pot.
5) Stir in fire roasted tomatoes and veggie broth
6) In a food processor blend one can of drained chickpeas, 1/2 cup nutritional yeast, 1 cup salsa, and 1 cup of corn until smooth.
7) Pour the chickpea mixture into the large pot and stir until everything is combined. Add the black beans, remaining corn, and lime juice.
8) Let the mixture simmer for about 15 minutes stirring occasionally so the bottom of the soup doesn't burn and then add in cilantro and any extra salt and pepper to taste
9) Toppings can include but are not limited to tortilla chips, avocado, sour cream, and cheese.
Yields 6 bowls and can be stored in an airtight container for up to 4 days in the refrigerator. Also freezes well in an airtight container for up to 3 months.