Mexican Vegetable Tortilla Soup

    (713)
    55 min

    This is fantastic vegetarian alternative to the classic chicken tortilla soup. Peppers, onion and sweetcorn are simmered together in a spicy tomato soup. Serve with tortilla chips, grated Cheddar cheese and diced avacodos.


    659 people made this

    Ingredients
    Serves: 12 

    • 2 tablespoons vegetable oil
    • 350g frozen sliced mixed peppers
    • 100g onion, sliced
    • 2 cloves garlic, finely chopped
    • 3 tablespoons ground cumin
    • 800g passata
    • 1 1/2 (220g) tins diced green chillies, drained
    • 1.6 litres vegetable stock
    • salt and pepper to taste
    • 1 (340g) tin sweetcorn kernels
    • 350g tortilla chips
    • 120g grated Cheddar cheese
    • 1 avocado, peeled, pitted and diced

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the oil in a large pot over medium heat. Stir in the peppers and onions, garlic and cumin and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chillies. Pour in the stock and season with salt and pepper. Bring to the boil, reduce heat to low and simmer 30 minutes.
    2. Mix sweetcorn into the soup and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

    Ingredients

    Tinned diced green chillies can be purchased in Hispanic speciality shops or online. Alternatively, you can use fresh chillies to taste.

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    Reviews & ratings
    Average global rating:
    (713)

    Reviews in English (519)

    NikkiSweeney
    0

    Extremely hot but still very yummy would but less green chillies  -  30 Jun 2014

    by
    416

    Okay, does no one else think that 3 cans of diced chile peppers makes this soup waaay too hot?!?! And I thought I liked my food spicy...apparently not! Other than that, we really like this recipe. My changes: cut down on cumin (to 2 tsps.), added the can of black beans for protein, drained the corn, used 3 8oz. boxes of veggie broth and 2 cups of water (makes it cheaper to make and you don't notice the difference!). We also added a squeeze of lemon juice at the end (didn't have any lime), but I will definitely add more lime juice (1/3 cup of fresh squeezed) next time along with less chile peppers! This has the potential to be a great recipe, though, so I gave it 4 stars. Loved using the frozen peppers/onions...didn't know that product existed until this recipe! PS--I made it again using the lime juice and it was great! Also, substituted 28 oz. can of petite diced tomatoes for the crushed ones and we liked that better, too. I think we have finally found our veggie tortilla soup recipe!  -  22 Jan 2007  (Review from Allrecipes US | Canada)

    by
    226

    Love it! I used 2 T. of cumin, 2 cans of chopped green chiles, 2 14.5 oz. cans of diced tomatoes (one plain, one with sweet onion), a 32 oz. container of organic vegetable broth and 14 oz. of water with 2 vegetable bouillon cubes, one can of black beans, and about 1/4 of a bag of frozen Trader Joe's roasted corn. Everyone loved it and my husband had some at 10 pm because he couldn't get the taste out of his head. Great as is, but when you serve it with Chile Lime Tortilla Chips and the avocado and cheese, it takes it to a whole new level. Thanks for a great recipe!  -  13 Jun 2007  (Review from Allrecipes US | Canada)

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