I have this tortilla rotation: I buy (or make) fresh tortillas, and I freeze the ones I don’t use within a day or two. I’ll use those frozen tortillas for a while reheated directly on the gas stovetop. But before that batch is gone, I’ll inevitably acquire new ones. Soon enough, I have a random assortment of tortillas filling my freezer, all at various stages of pre-freezer burn. And then I make this vegetarian tortilla soup.
About this vegetarian tortilla soup
There are two types of tortilla soup: the thin brothy kind, which is usually made with chicken, and this creamy style. In the creamy kind, and in this recipe, corn tortillas are cooked into the base of the soup as a thickener. They bring a nice earthy flavor that works especially well with the bold spicy flavors that are in this vegan tortilla soup. Those bold, spicy flavors come from fire-roasted tomatoes, jalapeño, garlic, and onion. I use dried spices to flavor it further, adding oregano, cumin, and chipotle powder to bring real depth to this soup. And if you’re not tortilla-d out by now, I suggest topping the soup with crispy tortilla strips and serving it with warm tortillas (fresher ones) on the side. Enjoy!
