Monday, March 1, 2010

Tortilla Soup

I always feel a little shy posting about the food when it hasn't been eaten yet (even by me, though I did take a taste!). But here goes anyway. I made FatFreeVegan's latest recipe: Tortilla Soup with Pinto Beans.

I love tortilla soup and am always annoyed at how difficult it is to find it vegetarian. Mr. Natural makes a good one and I have been known to use the Central Market tortilla soup prep kit to make my own, but I've never ever made it from scratch.

This one calls for roasted dried peppers (I used anchos), chipotle chile powder and Mexican oregano. From what I tasted last night it has a solid bite, but nothing overwhelming. I'd call it flavorful, which is just the way I like it b/c I don't really care for sweating through a meal.

It's served with avocado and lime, of course, and baked corn tortilla strips. I really liked making the latter and feel much better about adding these to the soup instead of the bagged and fried variety. I like that they're heartier and denser than a fried chip but still quite crunchy. I can't wait to get home tonight and put a big bowl of this together for dinner.

Served with soup: spinach, mushroom and red onion salad with dijon vinaigrette and fresh, organic strawberries.


  1. We ate it for lunch. It was perfect.

  2. LOVE. The dried anchos gave it an awesome warm flavor without being "hot." David ate two bowls and declared it "awesome!" I'm bookmarking it on the FFVK website now :) We did have to add salt to taste, which was a fair amount in David's bowl, less in mine.

  3. Yes, it needed salt, I agree. I think at some point, the recipe said "salt to taste" and I just overlooked it. Still, I loved it too. A keeper.