This soup is a modified version of a Forks Over Knives recipe, and the results are outstanding. I love making food that only needs rough chopping! To make it more hearty, you could add a 1/4 cup black beans or some shredded cooked chicken to each bowl.
Tortilla Soup
Yield: approx. 10 cups
6 corn tortillas, cut in half, then into 1/4″ strips
6 large tomatoes, roughly chopped
2 red bell peppers, roughly chopped
8 ounces mushrooms, roughly chopped
2 cups greens (kale, spinach, or chard), roughly chopped
1 yellow onion, roughly chopped
3—6 cloves garlic, roughly chopped (amount depends on size of cloves and your love of garlic!)
2 teaspoons ground cumin
2 dried chipotle chiles (or 2 T. chipotle chilies in adobo sauce)
5—7 sprigs fresh cilantro
1 cup mushroom stock
2 teaspoons smoked paprika
½ teaspoon chipotle chili powder
2 cups mushroom stock
3—5 tablespoons miso paste, mixed with a little stock
2 cups fresh or frozen corn (previously-roasted is especially good)
2 cups carrots, diced into 1/4—1/2″ cubes
Garnishes—
Green onions, thinly sliced
Cilantro, chopped
Avocado, diced (1/4 per person)
Tomatoes, chopped
1 lime
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut the tortillas into ¼-inch strips and spread them on the baking sheet. Bake until crispy, 12-15-ish minutes. Watch closely and don’t let them brown very much, if at all. Set aside.
Meanwhile, place the tomatoes, bell peppers, mushrooms, onion, greens, garlic, cumin powder, chipotle chiles, cilantro sprigs, and 1 cup stock or water in a large soup pot. Bring to a boil over high heat. Reduce the heat to medium, and simmer, covered, stirring occasionally, until the vegetables are tender, 20 to 30 minutes.
Remove and discard the chiles and cilantro sprigs. Using an immersion blender, blend until smooth (You can also transfer the soup to a blender or food processor and pour the mixture back into the pan when finished). Add the smoked paprika, chili powder, miso, and 2 cups stock or water. Bring to a boil over medium-high heat, add the carrots, then reduce the heat to medium and simmer 15 minutes until the soup thickens.
Add the corn and cook until tender but still crisp, about 5 minutes.
To serve, garnish each serving of soup with tomatoes, avocado, green onions, cilantro, and corn strips. Squeeze some lime juice on top. ¡A tu salud!