Ah, tortilla soup, a hug in a bowl, especially when the weather outside feels like a constant argument between rain and wind. This vegan quinoa version—imagine a fiesta of flavors dancing on your taste buds—promises not just warmth but a delightful twist on a classic. It’s like your favorite sweater, cozy and familiar, yet with that unexpected pop of color that makes you smile.
Steps
- Briefly toast the dried pasilla chiles over an open flame or in a heated stockpot until they become fragrant. Transfer them to a blender with a can of fire-roasted diced tomatoes and one cup of vegetable stock, then blend until smooth and set aside.
- In a large stockpot, heat olive oil over medium-high heat. Sauté diced onion for about 5 minutes until soft and translucent, then add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the remaining can of tomatoes, vegetable stock, rinsed beans, corn, quinoa, cumin, and the chile-tomato puree to the pot. Stir everything together to combine well.
- Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and let it cook until the quinoa is fully cooked, stirring occasionally.
- Taste the soup and adjust with salt and pepper to your liking. Serve immediately with your choice of toppings such as tortilla strips, avocado, cilantro, red onion, and lime wedges. Store any leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Ingredients
- 2–4 dried pasilla chiles, stemmed and seeded
- 2 (15-ounce) cans of fire-roasted diced tomatoes
- 6 cups vegetable stock, divided
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 (15-ounce) cans of beans of your choice, rinsed and drained (e.g., one can of pinto, one can of black beans)
- 1/2 cup whole kernel corn
- 1/2 cup uncooked quinoa, rinsed and drained
- 2 teaspoons ground cumin
- Sea salt and freshly-cracked black pepper
- Toppings: tortilla strips (or crumbled tortilla chips), diced fresh avocado, chopped fresh cilantro, diced red onion, fresh lime wedges
FAQ
- Can I make this soup spicier or milder?
- Yes, you can adjust the spiciness of the soup. If you prefer a milder flavor, start with one or two pasilla chiles. For more heat, you can add additional chiles or substitute with spicier varieties like guajillo chiles.
- What are some recommended toppings for Quinoa Tortilla Soup?
- Popular toppings include crispy tortilla strips, diced avocado, fresh cilantro, diced red onion, and a squeeze of lime. If you’re not following a vegan diet, you can also add sour cream and cheese for extra flavor.
- Is it possible to add meat to this recipe?
- Absolutely! While this recipe is naturally vegetarian and vegan, you can easily add cooked chicken or other proteins to suit your preferences.
- Can I make this soup in a slow cooker or Instant Pot?
- Yes, you can prepare this soup in a slow cooker or Instant Pot, although it’s typically just as quick to make on the stovetop. The slow cooker is a good option if you want the soup to simmer while you’re away.
- How should I store leftovers, and how long do they last?
- Store any leftover soup in airtight containers in the refrigerator for up to three days. Alternatively, you can freeze the soup for up to three months for longer storage.
Tips
- Toast the Chiles for Enhanced Flavor: Briefly toast the dried pasilla chiles over an open flame or in a hot stockpot to amplify their earthy flavors before pureeing them. This step adds depth to your broth without increasing the spiciness.
- Customize the Spice Level: If you prefer a milder soup, start by adding only half of the chile puree to the broth. You can always adjust the spiciness to your liking by gradually adding more puree towards the end of cooking.
- Go Big on Toppings: Enhance the texture and flavor of your soup by generously adding toppings like crispy tortilla strips, avocado, fresh cilantro, diced red onion, and a squeeze of fresh lime. These toppings add freshness and a delightful contrast to the savory broth.
- Adjust to Your Dietary Preferences: While this recipe is naturally vegetarian, vegan, and gluten-free, feel free to adapt it by adding ingredients like sour cream or cheese if you’re not following a vegan diet. Additionally, if you prefer, you can incorporate chicken into the recipe for added protein.
Equipment
- Blender or Food Processor – Needed to puree the toasted chiles and tomatoes into a smooth mixture.
- Dried Pasilla Chiles – If these are not available at your local grocery store, you might need to order them online.
- Stockpot – A large stockpot is essential for cooking the soup.
