Perfect Meatless Monday recipe, Mexican vegetarian tortilla soup, served with fresh avocado and tomato salsa and crispy baked tortillas!
Looking for more vegetarian Mexican dishes? You’ve got to try my Huevos Rancheros recipe, or Vegetarian Tacos with mushrooms and asparagus
Mexican tortilla soup with avocado and tomato salsa recipe
Happy Monday everyone!
Not just any Monday. The one after Super Bowl. When we finally move on from finger food, popcorn and nachos and get along with our normal routine 🙂 oh! and we talk about commercials. I really liked the Doritos one, as hilarious as it was. Which one was your favorite?
Today I am making a big batch of Mexican vegetarian tortilla soup, served with fresh avocado and tomato salsa and crispy baked tortillas.
Almost everyone that I know adores Mexican food. What’s not to love about it?! Fresh, bright ingredients. Flavor packed sauces and salsas and meats. But no meats today.
This Mexican tortilla soup with avocado and tomato salsa is a quick (under 30 minutes) and easy vegetarian version of Caldo Tlalpeno soup. No, I am not trying to embrace a Meatless Monday. It is just a coincidence 🙂
The recipe is pretty easy: some chopping to do (onion, garlic, jalapeño peppers), spicy the things up with some smoked paprika and cumin, add a large can of diced tomatoes and some vegetable stock, black beans for protein and flavor and there you have it!
I had a fire-roasted diced tomatoes large tin (28oz/ 800g) already in my pantry and I have to say, together with smoked paprika and cumin, made a perfectly balanced Mexican soup! My version was quite spicy 🙂 I have used 3 jalapeño peppers, ’cause that’s how we like it. If you are not such a big fan of really spicy food add one, maximum two jalapeño peppers.
Mexican Tortilla Soup is the perfect make-ahead meal for easy lunches and dinners!
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 garlic cloves chopped
- 1-2 jalapeño peppers seeds removed
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 litre vegetable stock
- 1 large 28oz/ 800g tin chopped tomatoes
- 2 regular tin black beans drained and rinsed
- 1 1/2 cups frozen sweetcorn
- salt and pepper
- sour cream and lime wedges to serve
- Tortilla Chips
- 3-4 soft flour tortillas
- olive oil to brush
- Salsa
- 2 large ripe avocados
- olive oil
- juice from 2 limes
- fresh coriander roughly chopped
- 1 tablespoon chopped tomatoes from the tin
- salt and pepper
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In a large, deep saucepan heat olive oil. Add chopped onion and garlic and sauté on low medium heat until they become very soft, for almost 10 minutes. Add chopped jalapeño peppers to the saucepan, together with smoked paprika and cumin. Sauté for another 2-3 minutes.
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Add chopped tomatoes (on't forget to reserve 1 tablespoon for salsa) and bring to a simmer. Add vegetable stock and boil for 15 minutes. Add drained beans and sweetcorn and cook for another 5 minutes.Turn off the heat.
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Meanwhile, preheat your oven to 400F/ 200C. Line up a tray with baking paper and cut flour tortillas into small triangles. Brush both sides of tortillas with olive oil and place them on the baking tray in a single layer. Bake for 4-5 minutes, until golden and crispy.
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Make your fresh salsa. Cut avocados in small cubes and add them to a bowl with some olive oil, lime juice, chopped coriander and some chopped tomatoes reserved from the tin and mix. Season with salt and pepper.
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Ladle warm soup into bowls and serve with salsa, sour cream and crispy tortillas.
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Enjoy!
ramblingtart says
February 8, 2016 at 1:12 pmA cold wind is blowing this morning, reminding me that Autumn and soup weather is just around the corner. 🙂 I will love to have a big bowl of this. 🙂
Patricia @ Grab a Plate says
February 9, 2016 at 6:08 pmI love tortilla soup and I love that this is vegetarian, too! Looks hearty and so bright and colorful — great on a cool day (and warm, as well)!
Sandi (@fearless_dining) says
February 10, 2016 at 5:37 pmThis is a beautiful soup…even though it is unseasonably warm here in CA this week, nothing can keep me away from a good tortilla soup 🙂
Lokness @ The Missing Lokness says
February 10, 2016 at 7:01 pmI love the doxies’ ketchup ad! Those little running hot dogs are adorable!
Bryan and I eat a lot of Mexican food. There are SO many Mexican restaurants all over California. You can easily find a Mexican restaurant within 2 miles in the city. Tortilla soup isn’t something I usually order. But a warm and flavorful soup sounds perfect for winter (If only you consider 85˚F /30˚C to be winter)!
Florentina says
February 10, 2016 at 7:39 pmThis soup is soooo good ! Love your presentation as well, gorgeous!
Chris @ SimpleFood365 says
February 11, 2016 at 9:29 amWe love tortilla soup here and your’s looks wonderful! I love the colors and rustic ingredients in that bowl.
Amanda {Striped Sptaula} says
February 11, 2016 at 10:55 amIt’s below 20 degrees and windy today where I live and I want nothing more than to warm up with a bowl of this soup for lunch! Looks fantastic.
Shadi says
February 12, 2016 at 9:34 amI love this so much! This soup is perfect for one calm evening at home with family!
The Food Hunter says
February 12, 2016 at 9:42 amThis looks hearty and delicious
Gloria @ Homemade & Yummy says
February 12, 2016 at 9:58 pmI love Mexican food so this looks wonderful. Full of flavour and colour. Avocados are so good….love it!!
Platter Talk says
February 14, 2016 at 6:23 pmThis Tex-Mex creation is beautiful and looks completely hardy and satisfying, love the avocado component!