Thursday, July 14, 2016

Tortilla Soup

This hearty Tortilla Soup will become a year round favorite! The big flavors of a taco dinner, with the convenience of a one pot meal!  This big batch soup is perfect for a filling dinner, or for keeping in the fridge for hungry kids to snack on during the day.  The recipe, as I have written it, is vegan, but I've included variations that utilize chicken, turkey, or beef at the the end of the post! Check out my recipes for Taco Seasoning, and Pico de Gallo, both of which I used in this soup! 

By ingredients, this recipe for Tortilla Soup is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, soy free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends! (This recipe is not marked gluten free because certain spice manufacturers have a high rate of  cross-contamination.  Here's a LINK to more information!)

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Steps marked with an asterisk (*) are child friendly!  

Click HERE for more information! 

Click HERE for a printable recipe.
Olive oil
4  15.5oz cans organic black beans, drained and rinsed
1  15.5oz can organic pinto beans, drained and rinsed
1 ½ Tablespoons taco seasoning (I use my homemade mix)
2 yellow onions, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 jalapeno pepper, finely diced, seeds and ribs removed
½ head garlic, minced
1 can Rotel tomatoes and green chiles
4 cups vegetable stock
1  6oz can organic tomato paste
4 cups water
3 Tablespoons cornmeal mixed with 3 Tablespoons water
6 whole corn tortillas, cut into strips (noodle sized)

Optional toppings:
Avocado chunks
Pico de gallo
Chopped cilantro
Crumbled tortilla chips

  1. *In a large soup pot, heat a swirl or two of olive oil. Add onions, peppers, and garlic.
  2. *Cook for two minutes and add taco seasoning. Stir so all the veggies are coated with seasoning. Cook for two more minutes until fragrant.
  3. *Add tomato paste and cook for 1 more minute.
  4. *Stir in Rotel tomatoes, vegetable stock, black beans, pinto beans, and water.
  5. Bring to a boil, reduce to a simmer, and cook for 30 minutes, uncovered.
  6. *Stir in cornmeal/water slurry and allow to cook for 30 more minutes.
  7. *Just before serving, stir in corn tortilla “noodles” and allow to sit for a few minutes.
  8. *Serve with bowls of toppings so each person can customize their own serving!

Variations (non-vegan):

  • Stir in shredded chicken during step 4
  • Saute 2 pounds of ground beef or ground turkey with some taco seasoning.  Add to soup in step 4 for a thicker “Stoup”.
  • Use chicken or beef stock in place of veggie stock.  

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 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

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