Best Vegetarian Tortilla Soup Qdoba Style Recipes
VEGETARIAN TORTILLA SOUP (QDOBA STYLE)
From afterninetofive.net. I haven't made this yet but I love Qdoba's tortilla soup and this is the closest-sounding recipe I can find. The original recipe creater suggests adding in other cooked veggies, such as squash, zucchini, or onion. Obviously, the recipe isn't vegan if you add cheese or sour cream :)
Provided by Keee8698
Categories Clear Soup
Time 17m
Yield 6 large bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the broth, tomatoes, chiles, garlic, chili powder and cumin in a big pot. Bring to a boil on the stove.
- Add in the pinto beans and white rice. Cook for an additional 3-4 minutes.
- Dish out into bowls and top with tortilla strips/chips.
- Add any other additional Mexican toppings.
Nutrition Facts : Calories 284.3, Fat 1.1, SaturatedFat 0.2, Sodium 10.4, Carbohydrate 58.2, Fiber 10.2, Sugar 5.7, Protein 11.9
VEGETARIAN TORTILLA SOUP
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
Provided by Alison Roman
Categories soups and stews, appetizer, main course, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
- Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
- Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
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