Recipe: Vegetarian Tortilla Soup

It’s officially autumn, the season when I start craving piping hot soups. Lately, Ive been in the mood for a soup that’s filling and a little spicy. This recipe hits the spot.

Vegetarian Tortilla Soup

Ingredients:

1 can kidney beans

1/2 can chopped green chilies

1/2 of 3 oz. can tomato paste

1 carrot, chopped

1 cup frozen corn

1/4 head chopped cabbage

2 cloves garlic

1 fresh lime

corn tortilla chips

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Seasonings (amounts are approximate):

2 Tbs of juice from a rehydrated chipotle pepper,

1 Tbs. gluten-free balsamic vinegar (I use Mizkan Nakano’s rice-based one)

1 tps. olive oil

1 pinch of ground coriander

1 tps. paprika

1-2 pinches of cayenne

Juice of 1/2 lime

Salt to taste

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Directions: Throw all ingredients (except lime and corn tortilla chips) into a large pot of water and bring to boil. Add seasonings to taste and preferred spice level. Let simmer for 20-30 minutes. Serve piping hot with corn tortilla chips and a wedge of lime. Just before eating, crumble the tortilla chips into the soup and add a squeeze of fresh lime juice. Yum!

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Optional:

Fresh chopped kale or spinach: Add during the last five minutes of cooking.

Shredded cheese: Add just before eating.

Chopped avocado: Add just before eating.