Name: Vegetarian Mexican Tortilla Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: Mexican
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; ½ tsp (2 mL) pepper; 1 can (796 mL) diced tomatoes; 4 cup (1 L) sodium-reduced vegetable broth; ½ 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 ½ 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)

Prep Time

30 min

Cook Time

30 min

Yields

8 servings

Spice up your lunch or dinner with this vegetarian soup, loaded with herbs, spices, corn, tomatoes, onions, garlic and rice. Courtesy of Alison Kent.

ingredients

Tbsp (15 mL) vegetable oil

large onion, diced

clove garlic, minced

can (156 mL) tomato paste

tsp (5 mL) each salt, chili powder, dried oregano and ground coriander

tsp (2 mL) pepper

can (796 mL) diced tomatoes

cup (1 L) sodium-reduced vegetable broth

cup (125 mL) long-grain brown or white rice

pkg (340 g) pre-cooked soy protein mixture (such as Yves Veggie Ground Round)

1 ½

cup (375 mL) frozen corn, thawed

small corn or flour tortillas (about 6-inches/15 cm round)

Tbsp (30 mL) fresh cilantro or parsley, chopped

Tbsp (15 mL) fresh lime juice

cup (250 mL) Cheddar cheese, shredded (for garnish)

green onions, thinly sliced (for garnish)

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 375°F (190°C).

Step 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.

Step 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.

Step 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 ½-inch (1 cm) thick strips. Spread out onto rimmed baking sheet; bake in preheated oven, stirring once, until crispy, about 8 minutes.

Step 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.

Rate Recipe

My rating for Vegetarian Mexican Tortilla Soup

Vegetarian Mexican Tortilla Soup

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter