There are many variations on this southwestern classic, the common denominator being that the soup is ladled over strips of crisp corn tortilla. It’s a light and pleasant way to begin a meal with a southwestern theme.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced
- 1/2 medium green bell pepper, finely diced
- 1/2 cup quinoa
- 32-ounce carton vegetable broth
- 6 corn tortillas
- 1 medium zucchini or yellow squash, diced
- 14- to 16-ounce can diced tomatoes (try fire-roasted)
- 1 to 2 small hot fresh chili peppers, seeded and minced,
or one 4- or 8- ounce can chopped mild green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground pepper to taste
Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until they are golden. Add the bell pepper, quinoa, broth, and and bouillon cube. Bring to a gentle boil, then lower the heat and cover. Simmer gently for 15 minutes.
Meanwhile, cut the tortillas into strips about 1/2 inch wide by 1 1/2 inches long. Arrange on a baking sheet and bake in a preheated 400-degree oven for about 15 minutes, or until crisp and dry. Remove from the oven and set aside until needed.
Stir the squash, tomatoes, chiles, cumin, and oregano into the soup. Continue to simmer for 10 to 15 minutes, or until the quinoa and squash are tender. Season with salt and pepper. If you wish, let the soup stand for an hour or two before serving, then heat through when needed.
When ready to serve, divide about half of the tortilla strips among 6 serving bowls and ladle some soup into each. Garnish each serving with the remaining tortilla strips. Serve at once.
- Explore other delicious vegan soup recipes here at Soulful Soups.