Spice up your lunch or dinner with this vegetarian soup, loaded with herbs, spices, corn, tomatoes, onions, garlic and rice. Courtesy of Alison Kent.
Directions for: Vegetarian Mexican Tortilla Soup
Ingredients
1 Tbsp (15 mL) vegetable oil
1 large onion, diced
3 clove garlic, minced
1 can (156 mL) tomato paste
1 tsp (5 mL) each salt, chili powder, dried oregano and ground coriander
tsp (2 mL) pepper
1 can (796 mL) diced tomatoes
4 cup (1 L) sodium-reduced vegetable broth
cup (125 mL) long-grain brown or white rice
1 pkg (340 g) pre-cooked soy protein mixture (such as Yves Veggie Ground Round)
1 cup (375 mL) frozen corn, thawed
4 small corn or flour tortillas (about 6-inches/15 cm round)
2 Tbsp (30 mL) fresh cilantro or parsley, chopped
1 Tbsp (15 mL) fresh lime juice
1 cup (250 mL) Cheddar cheese, shredded (for garnish)
2 green onions, thinly sliced (for garnish)
Directions
1. Preheat oven to 375F (190C).
2. In large pot or Dutch oven, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 5 minutes. Add tomato paste, salt, chili powder, oregano, coriander and pepper; cook, stirring, for 1 minute.
3. Stir in tomatoes, broth, 4 cups (1 L) water, rice and soy protein mixture; bring to boil. Reduce heat and simmer until rice is tender, about 20 minutes. Stir in corn; simmer for 5 minutes.
4. Moisten tortillas with olive oil cooking spray or brush with a bit of vegetable oil. Stack tortillas and cut in half; cut crosswise into -inch (1 cm) thick strips. Spread out onto rimmed baking sheet; bake in preheated oven, stirring once, until crispy, about 8 minutes.
5. Stir parsley and lime juice into soup. Top bowls of soup with tortilla crisps; serve with cheese and green onions to sprinkle on top.
See more: Mexican, Soup, Winter, Vegetables, Vegetarian, Main, Dinner, Lunch, Herbs