February 15, 2010: Vegetarian Tortilla Soup

Fresh and spicy, Tortilla Soup is a delicious way to warm up on a cold, winter day. This is a vegetarian rendition that is no less satisfying than traditional versions that contains chicken. (You can always use chicken broth and add chicken, if you desire.) Also, by baking the tortilla strips instead of frying them, you'll eliminate unnecessary fat from the recipe.

(Not all the vegetables in this recipe are in season this time of year. So, a little bit of cheating is necessary... unless you omit the bell pepper and zucchini. In their place, however, you may want to try Swiss chard or turnips or carrots or potatoes or baby spinach or parsnips or ... )

VEGETARIAN TORTILLA SOUP
From "Moosewood Daily Special Cookbook"

1 T olive oil
1 large onion, diced
1 jalapeno pepper, seeded and minced
1 canned chipotle pepper in adobo, diced
2 tomatillos, husked, seeded and diced
1 red bell pepper, seeded and diced
1 medium zucchini, diced
1 T ground coriander
1 T ground cumin
1 t dried oregano
8 cups vegetable stock (or mock chicken stock)
1/4 cup lime juice
1 t adobo sauce from the chipotle can
Chopped cilantro leaves
3 cups fresh or frozen corn kernels
8 corn 6-inch tortillas, cut into strips

Optional Garnishes
Avocado cubes
Queso fresco
Grated Monterey Jack

Preheat your oven to 400 degrees F.

In a soup pot, heat the oil and saute the onions, jalapenos, chipotle, tomatillos, bell peppers, and zucchini for about 5 minutes, until softened. Add the coriander, cumin and oregano and cook, stirring, for about 3 minutes longer. Stir in the stock, lime juice and adobo sauce and bring to a simmer. Add the chopped cilantro and corn. Cook for about 10 minutes.

While the soup is cooking, bake the tortilla strips on an unoiled baking sheets for 15 minutes, or until crisp.

To serve, place some tortilla strips in a bowl and ladle soup on top. Serve with the optional garnishes.