Name: Vegan Tortilla Soup
Total time: 1 h 15 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 8 (6-inch) corn tortillas , cut into ½-inch-wide strips; 3 tablespoons vegetable oil; Salt and pepper; 2 tomatoes , cored and quartered; 1 large white onion , quartered; ½ jalapeño chile , stemmed, seeded, and quartered; 4 garlic cloves , peeled; 1 tablespoon minced canned chipotle chile in adobo sauce; 8 cups vegetable broth; 2 (15.5-ounce) can black beans , rinsed; 8 sprigs fresh cilantro; 1 sprig fresh oregano

Why This Recipe Works

Chicken may seem integral to the classic tortilla soup (known in Mexico as sopa azteca), but when we consider what makes this soup so special, we think of its light and clean-tasting yet deeply flavorful broth. By breaking down tortilla soup into its three main components—the flavor base (tomatoes, garlic, onion, and chiles), the stock, and the garnishes (including fried tortilla strips)—we found that we could devise techniques and substitute ingredients to make a compelling vegan version. Typically, the vegetables are charred on a comal (griddle) and then pureed and fried. For our version, we made a puree from smoky chipotles in adobe sauce, tomatoes, onion, garlic, and jalapeño and then fried the puree in a small amount of oil in the pot. We then added vegetable broth along with cilantro and oregano sprigs (a substitute for the Mexican herb epazote). Instead of the traditional chicken, we used black beans, which added heartiness without taking away from the shining star of this soup—our robust broth. Finally, for the garnish, we oven-toasted lightly oiled tortilla strips instead of frying them.

Before You Begin

For a spicier soup, reserve, mince, and add the ribs and seeds from the jalapeño. We strongly prefer our favorite vegetarian broth, Orrington Farms Vegan Chicken Broth, or our homemade Vegetable Broth Base here. Serve with diced avocado, chopped fresh cilantro, and lime wedges, if desired.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Toss tortilla strips with 1 tablespoon oil, spread on rimmed baking sheet, and bake, stirring occasionally, until deep golden brown and crisp, 8 to 12 minutes. Season lightly with salt and transfer to paper towel–lined plate.

Meanwhile, process tomatoes, onion, jalapeño, garlic, and chipotle in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Heat remaining 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add pureed tomato mixture and ⅛ teaspoon salt and cook, stirring frequently, until mixture has darkened in color and liquid has evaporated, about 10 minutes.

Stir in broth, beans, cilantro sprigs, and oregano sprig, scraping up any browned bits, and bring to simmer. Cook until flavors meld, about 20 minutes.

Off heat, remove herb sprigs and season with salt and pepper to taste. Place some tortilla strips in bottom of individual bowls and ladle soup over top. Serve, passing remaining tortilla strips separately.