Tortilla Soup (Meatless, Texmex Version) Recipe

Looking for an easy Tortilla Soup (meatless, TexMex version) recipe? Learn how to make Tortilla Soup (meatless, TexMex version) using healthy ingredients.


Submitted by loveahug

Makes 8 servings



This recipe officially calls for "hominy" -- ignore that. The ingredient that is the SECRET INGREDIENT -- is posole! It's available all through the southwest in several colors/versions. Basically, it's just a Mex./Indian preparation for corn that preserves it -- like drying beans or pickling jalapenos. You can order it from Amazon.com if your local stores can't get it. ***Note that like its cousin, French Onion Soup, Tortilla Soup is all about the assembly and presentation. It should be light, clear, and full of wonderful surprises!

Recipe Ingredients for Tortilla Soup (meatless, TexMex version)

8 oz hominy
4 oz whole kernel corn
4 oz onion
1 T olive oil
16 oz Rotel tomatoes
12 oz tomato juice
32 oz chicken stock
3 oz chopped green chilis
4 oz pinto beans
6 oz tortilla chips
1 t salt
1 T chili powder
1 clove garlic
1/2 t cumin
1 T fresh cilantro
2 T lime juice
3 oz lime
6 oz avocado
3 oz montery jack cheese

Recipe Directions for Tortilla Soup (meatless, TexMex version)

  1. Soak the pintos and 4 oz of posole overnight. If you can't get posole, you can substitute 8 oz of canned hominy, but it's not even close. Better to just delete it completely.

  2. Mince the onion and saute it until just soft in the olive oil. Add rinsed posole and pintos, chicken stock, green chilis, and salt and bring to a boil. Turn the heat to med-low and cook covered until beans and posole are tender (about 2 1/2 hours) adding water as needed to keep the volume.

  3. Once tender, add seasonings, minced cilantro, and crushed garlic clove; plus corn, tomatoes and juice and continue to simmer for 1 hour. Adjust the salt to taste, but remember that the chips also have salt...

  4. While the stock simmers, peel and chop your avocado, shred the jack cheese, and cut the lime into wedges.

  5. To serve, set out 6 large chili/gumbo bowls and crumble 1 oz of tortilla chips (like Tostitos) in the bottom of the bowl and top the chips with 1 oz of avocado pieces and 1/2 oz of shredded cheese.

  6. Place a bowl at each guest's plate, and carefully ladle the stock into the bowls. Top with a drizzle of lime juice and a lime wedge. Dust with chili powder and garnish with a sprig of cilantro.

  7. Serve with additional chips on the side.

  8. *This is a meatless, TexMex version of the classic Mexican soup. To be more authentic and less vegetarian, add 12 oz of chicken breasts to the corn/bean pot during the last 30 minutes of cooking time. Remove the chicken from the stock and chop/shred it, then add it back to the soup.

Categories

Soup

Nutrition Facts
Serving Size 365.8g
Amount Per Serving
Calories
255
Calories from Fat
89
% Daily Value*
Total Fat
9.9g
15%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
11mg
4%
Sodium
1176mg
49%
Potassium
604mg
17%
Total Carbohydrates
35.3g
12%
Dietary Fiber
7.4g
30%
Sugars
4.3g
Protein
9.6g
Vitamin A 18% Vitamin C 35%
Calcium 16% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in vitamin C
  •   Bad points
  • High in sodium
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