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Tortilla Soup

Prep time: 15 minutes
Cook time: 30 minutes
Serves 6
6 cups vegetable broth
28 oz diced tomatoes
3 carrots peeled and diced
1 small yellow onion diced
3 garlic cloves minced
1 package gardein grilled chicken (optional) can use a can of black beans as an alternative
1 poblano pepper diced
Juice of 1 lime
2 tsp. chili powder
1 tsp. cumin
1 cup Vegan cheese (optional) I use cheddar daiya shreds
1 bunch cilantro chopped
½ tsp. jalapeño minced (optional)
Salt and Pepper to taste
In a large sauce pan place onions and garlic with a small amount of vegetable broth and saute until soft.  Then add carrots and poblano pepper and jalepeno and cook for an additional 3-5 minutes.  Then add vegetable broth, tomatoes, cumin and chili powder simmer for 10 minutes.  Last add cilantro, gardein, and daiya shreds.  Cook for an additional 10 minutes.  After this it can be served immediately.   However my kids like it with less “chunks” of vegetables so I take an immersion blender and just pulse a few times.  If you plan on doing this you can also leave the veggies in larger chunks and cut down on your chopping and prep time.
Happy and Healthy Eating!

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