Tortilla Soup

This recipe was developed by chefs at the University of Iowa during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Ingredients

8 Ounces Yellow Onion, Diced
6 Ounces Yellow Bell Pepper, Diced
5 ounces Carrots, diced
2 Tablespoons Garlic, minced
2 Tablespoons Canola Oil
1 Tablespoon Cumin Seed, toasted
1 Tablespoon Oregano, dried
1 Tablespoon Chili Powder
1 Tablespoon Cayenne Pepper
1 Tablespoon Salt, Kosher
8 Ounces Crushed Tomato, caned
2 Cups Non-dairy milk or cream
½ Cup Moocho Cheddar Cheese
3 ½ Cups Vegetable broth
3 Tablespoons Lime, juiced
7 Corn Tortillas, 4.5”

Optional garnish

Fried tortilla strips
Cilantro
Avocado, chopped

Preparation

1. Heat oil. Saute veggies and spices until onions are translucent.
2. Add crushed tomatoes and lime juice. Cook about 5 minutes.
3. Add vegetable broth, water and vegan milk or cream. Bring to a simmer.
4. Cut tortillas into squares and add. Simmer for 10 minutes. Adjust seasoning as needed.
5. Blend in Vitamix blender until smooth.
6. Garnish with tortilla chips, avocado chunks, dairy-free cheese and cilantro.