Introduction: Tortilla Soup Two Ways (Vegetarian or Chicken)
My mom makes great chicken tortilla soup, and that's what I wanted this evening. But I was sharing dinner with a vegetarian roommate- so there was going to have to be some creative substitution.
I've found that a great vegetarian substitute for chicken is chickpeas and olive oil (works great in Qorma, too). So I mixed things up a little and made a delicious vegetarian imitation of my mom's recipe. (It would be pretty easy to make a vegan version from this, as well.)
I've included both options- mine and my mom's- in the ingredients list, but I don't think I have a preference on taste, to be honest. Just use whichever you have!
46 oz. vegetable broth (original: chicken broth)
15 oz. tomato sauce
4 large tomatoes, diced (a 15 oz. can works too)
1/2 c diced onions
2-3 cloves of garlic, minced
20 oz. can of chickpeas- pour in the juice, too (original: 3c shredded cooked chicken)
spicy green pepper to taste- I used half a serrano pepper for a mild taste (my mom uses half a small tin of diced green chiles)
hot chili powder, also to taste
2 t cumin
2 T minced cilantro
olive oil to taste
Put it all in a pot and simmer for a while so all the flavors meld. (If you want to get fancy, put the onions and oil in first and cook until they're translucent.)
Tortilla chips (stale ones are fine, but I made the ones pictured here specially)
Sour cream/yogurt/lebni (kefir cheese- that would be my pick of the three)
More cilantro is always nice.
A nice hearty soup!
This recipe is family-sized.
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