I didn’t come up with this soup in a vacuum. It’s really a crazy mash-up of two different tortilla soups that I really like, one from the Happy Herbivore, and the other from Appetite for Reduction. I just took the two easiest parts of each recipe and put them together into one terrific soup!
Roasted Tomato Tortilla Soup (makes 4 large servings, or 6 small servings):
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1&1/2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1/4 plus 1 cup veggie broth (keep a little more on hand if you need to thin your soup)
- 1 28oz. can fire roasted whole tomatoes
- 1 4oz. can green chilies
- 2 tsp liquid aminos
- 3 T tomato paste
- 1 tsp agave nectar
- 2 tsp hot sauce (I like Tapatio here)
- 1 cup pinto beans
- 1 cup crumbled baked corn chips
- 1/2 cup frozen corn
- cilantro to garnish
Place a medium-sized sauce pot over medium-high heat. Add 1/4 cup veggie broth and onions. Cook until onions are translucent, about 5 minutes. Add garlic and spices, stirring to coat. Now, douse with the rest of the veggie broth, the juice from the tomatoes, the green chilies, liquid aminos, agave nectar and tomato paste. Squeeze each of the tomatoes in your hand, then add to the soup. Lower to a simmer, and you can cook the soup for almost any length of time–I’d recommend at least 20 minutes.
Pour the soup into your food processor or blender when you are ready and pulse until combined. The soup will be HOT so take pains (ha) not to burn yourself. Return it to the pot, and add the corn chips, pinto beans, corn and hot sauce. Once they are nice and warm, the soup is ready to serve. Garnish with cilantro.