healthy tortilla soup gluten free

Creamy Tortilla Soup (Vegan / Vegetarian Option, GF, Family Recipe)

This rich and creamy Tortilla Soup is full of fresh vegetables and topped with crunchy tortillas and ricotta.  Can be made vegan or vegetarian too!

This is a family recipe from my sister-in-law Lorah!  She made it for us a few days after our wedding.  In true fall fashion we had turkey as the main course at the wedding, and we ended up having a LOT of leftovers.  Lorah made her go-to recipe for when she has extra chicken around- her Tortilla Soup!

The recipe does have meat it in, but I added vegetarian/vegan options next to the ingredient list.

healthy tortilla soup gluten free

healthy tortilla soup gluten free

Creamy Tortilla Soup (Vegan / Vegetarian Option, GF, Family Recipe)

This rich and creamy Tortilla Soup is full of fresh vegetables and topped with crunchy tortillas and ricotta.  Can be made vegan or vegetarian too!
0 from 0 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8

Ingredients
  

For The Soup

  • 6 large poblano or Anaheim peppers
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 6 cloves garlic diced
  • 2 jalapeños seeded
  • 2 26 ounce cans of whole or diced tomatoes
  • 4 cups stock of your choice
  • 1 cup heavy cream or cashew cream
  • 4 cups shredded meat chicken, turkey, etc.- use tempeh for vegan
  • Salt & Pepper to taste

For The Garnish

  • Queso Fresco or ricotta cheese
  • Crumbled tortilla chips
  • Cilantro chopped
  • Avocados sliced

Instructions
 

  • Turn on the oven broiler to low, and place the poblano peppers directly under.  Broil them for 10 minutes or so until skin begins to blister and blacken
  • In large soup pot, heat the oil until it begins to shimmer.  Add the garlic and onions and sauce for 5 minutes or so until soft.
  • To the soup pot, add the jalapeños, tomatoes, stock, and bring to a simmer and cook for 15 minutes.
  • Remove the seeds from the poblano peppers.
  • In a blender, combine the de-seeded poblano peppers, tomato/veggie mixture and blend until smooth.  Put mixture back into soup pot.
  • Add the cream and shredded meat to the pot and heat.
  • Adjust salt and pepper seasonings
  • Serve with queso fresco, avocado slices, cilantro, and tortilla chips.
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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