This is the last of the “official vegan week” recipes. Yea… like I said, we didn’t make it very far. Actually, there’s a fourth recipe, but I have no photos so like I said in the previous post, I’ll just tell you it.
This tortilla soup is actually based on Pioneer Woman’s chicken tortilla soup, however, I cut out the chicken and the chicken broth to make it… Vegan!! And if you ask me, it’s still pretty good! I subbed vegetable broth for the chicken broth, that’s pretty much the only difference between the recipes.
The original recipe is fantastic. It’s pretty much the best chicken tortilla soup ever (I have to say McAlister’s is a pretty close second though!) It has lots of beans and veggies and adding a little cornmeal at the end to thicken it is key. Knowing how delicious this soup is, I was nervous about how it would turn out without 2 of the key ingredients… chicken and chicken broth. To my surprise though, it was fantastic! There wasn’t a whole lot of difference really. As Brad put it “it tastes like the same soup only I got a bowl without any chicken in it”! I’ll take that!!
As I was getting started cutting up the veggies, I noticed that I still had a couple of ears of corn leftover from our trip to the farmer’s market that past weekend. So instead of using frozen corn like I usually do, I cut all the kernels off the ears and used them! It gave the soup a whole new, fresh flavor that I really enjoyed! I just cooked the corn in the soup pot, but I’m thinking that I could have Brad grill the corn next time to get a char on it… that would really add some good flavor! Frozen corn does work really well, but if you have any leftover corn from the night before or just want to try fresh corn, I highly recommend it!
Anyway, I think this tortilla soup is a great vegan alternative to chicken tortilla soup. It’s just as tasty and just as filling (even more so because I added some extra beans!) While it’s not exactly the best meal for a 100 degree day, it’s still just as delicious as it would be if we were eating it on a winter day! There’s a good chance I’ll start making this instead of chicken tortilla soup from now on!
Oh- real quick! The other vegan recipe is a burrito that we made to take to the track with us! This was when we were still on our vegan diet on Friday. It was one of the best burritos I have had it was ridiculously easy! They were just black beans, Spanish rice and guacamole wrapped in a tortilla! That’s it! I’ll include a recipe at the bottom of this post, but unfortunately I don’t have any photos. But they are so worth sharing! They are perfect for a picnic, day at the track, or just a really quick, easy dinner! And if you use Wholly Guacamole like I did… they are even quicker and easier!
Adapted from Pioneer Woman’s chicken tortilla soup
Serves… a LOT. Not sure how much… at least 8 servings though
1 1/2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and Pepper to taste
1 tablespoon olive oil
1/2 medium onion, diced
1 green pepper, diced
2 ears of corn, kernels removed (or 1/2 – 1 cup of frozen corn)
3 cloves of garlic, finely chopped
1 – 10 oz can of Rotel (original diced tomatoes with green chiles… there are 2 in the photo above but I only used 1 can)
32 oz vegetable broth
2-3 cups of water, depending on how thin you want the soup
3 tablespoons of tomato paste
2 cans of black beans, drained and rinsed
2 cans of pinto beans, drained and rinsed
3 tablespoons of cornmeal
5 corn tortillas, cut into strips
Heat the olive oil in a large soup pot on medium heat. Add the corn and cook for about one minute. Then add the onion, green pepper and garlic. Cook for another couple minutes. Then add the cumin, chili powder and garlic powder, stir to combine. Add the tomato paste and mix in. Then pour in the Rotel, vegetable broth, water and beans. Bring to a boil and then reduce heat and simmer for about 45 minutes.
Mix the cornmeal with a small amount of water (about 2 tablespoons maybe?) in a small bowl or measuring cup. Pour into the soup and stir everything together. Simmer for another 20 minutes. Add salt according to taste. A couple minutes before serving, add the tortilla strips and stir gently.
Serve in bowls with guacamole or salsa on top. Crispy tortilla chips go really well on top too! Adds a nice crunch!
Bean, Rice and Guacamole Burritos
Makes 3 burritos
1 can of black beans, drained and rinsed
1 package of cooked Spanish Rice (I used Uncle Ben’s Spanish Rice that cooks in the microwave for 90 seconds. Super easy!)
1 package of Wholly Guacamole of your choice (I used the guac with pico de gallo) or use homemade guacamole if you would like!
3 burrito size tortillas
Heat the first tortilla in the microwave for 10-15 seconds to get nice and soft. Spoon 1/3 of the beans in the middle. Top with about 1/3 of the rice and 1/3 of the guacamole. Fold one side over the filling and then tuck the sides in and roll over to close. Wrap in foil (if taking it to go, but the foil also helps hold it together). Side note: you can heat up the beans in the microwave before putting in the burritos. I didn’t though because the burritos were going into a cooler for about 6 hours so we just ate them cold. See!? Couldn’t be easier!!