Mexican Tortilla Soup

Mexican Tortilla Soup

One of my favorite things in the whole world used to be Qdoba’s Tortilla Soup. I loved it. Couldn’t get enough of it. However, when I looked up the ingredients, I was astonished! It tasted so simple and delicious. There were a ton of preservatives and an ungodly amount of salt. I never would have imagined that it was so processed! So when it came time to develop my menu for a Mexican cooking class at the Conservatory…I knew what I was going to do. This version is delicious, clean, and a perfect “Welcome to Fall” soup!

  • 1 can jackfruit drained, rinsed 
  • 2 Leeks chopped
  • 3 cloves Garlic (minced)
  • 1/2 Red Bell Pepper (diced)
  • 1/2 Green Bell Pepper (diced)
  • 1 Chipotle Peppers in Adobo Sauce (diced)
  • 1 tsp Cumin
  • 1 tsp Mexican Oregano
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Chunky Salsa
  • 2 cans Fire Roasted Tomatoes (15 oz ea.)
  • 4 cups Vegetable Broth (low sodium)
  • 3.5 cups black beans, drained, rinsed
  • Toppings:

    • 5 Corn Tortillas
    • Avocado 
    • Chopped Green Onions 
    • Lime Wedges 
    • Vegan Sour Cream 

    Jackfruit:

    Lay the jackfruit on a clean kitchen towel and pat dry. Using your fingers, press the jackfruit chunks and pull apart into large shreds. Set aside.

    On medium heat:

    1. Add leeks and garlic to large soup pot. Sauté in veggie broth, until softened
    2. Add Bell Peppers and Chipotle Peppers, and simmer until softened
    3. Add Jackfruit 
    4. Add all spices and stir well.  Sauté for 2-3 minutes
    5. Add Salsa
    6. Add Tomatoes (with juice)
    7. Add Veggie Broth, and deglaze pan 
    8. Bring to a simmer and stir well*
    9. Drain beans and add to pot
    10. Cover, and simmer on low, or until heated through, about 15-20 minutes.

    Tortilla Strips

    1. Preheat oven to 375° degrees
    2. Cut Corn Tortillas into 1/2″ wide strips
    3. Add strips to a plastic bag or paper sack and toss with 1/2 tsp each: chili powder, cumin, garlic powder, onion powder, garlic salt etc.  (You can use oil or a little broth to help them stick)
    4. Lay strips onto cookie sheet and bake for 8-10 minutes
    5. Toss occasionally to ensure even crisping.

    *If you want to blend the soup and return to pot for a more authentic Qdoba soup, now is the time. Once pureed you can add the black beans and jackfruit, and simmer through until warmed. About 15-20 minutes.

    **If you wish to add more heat: Use 1 tsp of adobo sauce from chipotle pepper can until you reach desired heat. 

    When soup is finished, garnish with 1 small dollop of vegan sour cream, minced cilantro, small avocado slice, a few tortilla strips, and serve.

    Vegan Lobster Bisque

    There are some things that a girl can’t live without.  I have decided that one of them is this recipe.  I love all things bisque, chowder and seafood.  However, since seafood isn’t on the table anymore, (all puns intended)…I had some work to do.  This is the result of that work. And I have to say, this recipe has truly been a labor of love.

    There are some options for the Kelp Powder since it’s not likely in your pantry.  You can use pulse Nori Seaweed Sheets in food processor or blender (you can find them everywhere, even Wal-Mart), Dulse flakes (at most high end groceries, or amazon)  or you can also just buy kelp powder.  Kelp can add a powerful nutrient boost to smoothies, and it also goes well mixed in salad dressings, or sprinkled on top of vegetables.

    Cosmopolitan magazine even loves Sea Kelp!  “Sea kelp is a natural source of vitamins A, B1, B2, C, D and E, as well as minerals including zinc, iodine, magnesium, iron, potassium, copper and calcium. In fact, it contains the highest natural concentration of calcium of any food – 10 times more than milk.”

    If you try it, leave me a comment below!

    VEGAN LOBSTER BISQUE

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    • 1 cup raw cashews (soaked overnight, or boiled for 10 minutes)
    • 1 cup vegetable broth
    • 1 tablespoon kelp powder
    • 2 tablespoons olive oil
    • 1 tablespoon cornstarch
    • 2 cups of onion, minced
    • 2 medium carrots, diced
    • 4 large celery ribs, diced
    • 4 medium garlic cloves, crushed
    • 2 tablespoons tomato paste
    • 5 cups vegetable broth
    • 1 cup dry white wine
    • 2 cups dried Lobster mushrooms (soaked and diced)
    • 1 teaspoon smoked paprika
    • 1 teaspoon thyme
    • Pinch of cayenne
    • 1 bay leaf
    • Salt and pepper to taste
    • 3 sprigs flat-leaf parsley, plus minced leaves and tender stems for garnish
    1. Soak cashews overnight, or boil for 10 minutes. Add to blender with 1 cup of vegetable broth, kelp powder, and cornstarch. Blend until smooth, this will take a few minutes. Set aside. Soak the Lobster mushrooms, according to package directions.  (Reserve ¼ cup of the rehydrated mushrooms for garnish).
    2. Add olive oil to a large stockpot, and heat on medium. Add onion, garlic, celery, and carrots to the pot and cook for about 3 or 4 minutes, until softened.
    3. Stir tomato paste into vegetables and cook for 2 minutes. Add white wine and deglaze the pan. Simmer for 2 minutes. Add broth, cashew cream mixture, and seasonings. Bring to a simmer, reduce to low heat and cook for about 10 minutes.
    4. Remove bay leaf. Purée the soup with an immersion blender, or purée in batches in a blender until smooth, returning soup to the pot. Add diced mushrooms and simmer for 3-5 minutes until mushrooms are thoroughly heated through.
    5. Add salt & pepper to taste. Garnish and serve immediately.

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