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–+ servings

SPICY TORTILLA SOUP

Servings: 4
Adapted from Chloe Coscarelli's "Chloe Flavor", savor this creamy, tasty tortilla soup with a kick!
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Ingredients

Tortilla Soup

  • 2 Tbsp Avocado Oil
  • 1 Medium Sweet Onion, Diced
  • 3 Soft Corn Tortillas, Cut into strips
  • 1 Jalapeno, Seeded, diced
  • 3 Garlic Cloves, Peeled, whole
  • ¼ Cup Tomato Paste
  • 1 Tbsp Spicy Taco Seasoning
  • 1 cup Sweet Yellow Corn, Canned, drained
  • 3 Cups Vegetable Broth, I use brand Imagine
  • 14.5 Oz Fire Roasted Diced Tomatoes
  • ¼ Tsp Ground Chipotle

Toppings (*Optional)

  • Avocado
  • Almond Sour Cream
  • Cilantro
  • Crispy Tortilla Strips
  • Corn

Instructions

  • Heat large pot over medium-high. Add oil, heating until it shimmers.
  • Add onion and jalapeño. Sauté until soft, 6 - 8 min.
  • Add tortilla strips and pinch of salt, cook 1 min.
  • Stir in garlic, tomato paste + taco seasoning. Cook 2 - 3 min.
  • Add fire roasted tomatoes with juices, broth, + corn. Bring to boil. Cook 5 min.
  • Remove garlic cloves, smash into a paste on cutting board with spatula. Stir paste back into soup.
  • Add soup in batches to blender. Purée until smooth.
  • Add soup back to pot, stirring in ground chipotle. Add salt + pepper to taste.
  • Top with avocado, cilantro, corn, crispy tortilla chips, and almond sour cream.
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