Vegan Chubosaurus

what this fat vegan eats

tortilla soup – soup week #2

Tortilla soup is a big favorite around here. It’s probably the soup my son asks for the most, spanning pretty much his entire lifetime. I had a basic chicken (euuurgh) tortilla soup recipe for many years, before I gave up eating animals. Now I tend to jump from recipe to recipe, no longer having “the one”. Tonight’s was adapted from Keni‘s second vegan recipe zine, and it was incredible.

  • 4 cups diced red potatoes
  • 1 T oil
  • Several cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 stalk celery, diced
  • 1 large carrot, grated
  • 14.5-ounce can of diced tomatoes
  • 1 T chili powder
  • ½ T cumin
  • 2 tsp Mexican oregano
  • 1 tsp salt
  • 5 cups vegetable broth
  • 16-ounce bag of frozen corn
  • 2 T corn meal
  • 1 cup soy/rice/etc milk
  • juice of one lime
  • 1/2 cup chopped cilantro
  • Cayenne, salt, and black pepper to taste
  • 6 corn tortillas, cut into strips
  • possible toppings: salsa, hot sauce, chopped avocado, vegan cheese, vegan sour cream, guacamole, lime wedges, chopped tomatoes


  1. Preheat oven to 250 degrees F.
  2. Boil potatoes in a soup pot until barely tender. Drain, reserving the cooking water.
  3. Sauté the garlic, jalapeno, bell pepper, celery, and carrot in oil until soft. Add chili powder, cumin, oregano, and salt, and sauté for one more minute. Add one cup of the potato water, the potatoes, tomatoes, and broth. Bring to a boil and then simmer for 30 minutes.
  4. Meanwhile, place tortilla strips on a cookie sheet and bake until crispy.
  5. Remove half of the soup and purée in a blender or food processor until fairly smooth. Return soup to pot. Add corn, cornmeal, soy milk, half the cilantro, lime juice, cayenne, salt, and pepper. Simmer for another 10 minutes.
  6. Place a few tortilla strips in the bottom of a bowl. Ladle soup over tortilla strips, topping with fresh cilantro and a few more tortilla strips, as well as any other toppings you’d like!

I like mine with fresh, cool avocado:

Ooohhh, all pretty for the picture.

All mixed-up and ready for nomming. YUM.

This is really good with a cold beer – Pacifico would be perfect, but I had a Heineken (no Pacifico in the house, alas) and it was mighty fine.

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