Inspired by the California Pizza Kitchen's Sedona Tortilla soup. I fell in love with this soup while living in the states, and after leaving I haven't found anything that fills the void. Emotional, I know. But this soup is truly amazing. A perfect summer soup, with a crunch and a kick!
Prep time: 10 min
Cooking time: 30 min
Serves 2-4
Ingredients:
5 corn tortillas
1 can of corn
1 white onion
3 tomatoes
6 diced jalapeños (more or less to taste)
2 tbsp garlic
2 tbsp tomato paste
1 tsp cumin
1/2 tsp chilli powder
3 veggie stock cubes (with 3 cups hot water)
2 tbsp nutritional yeast
Fresh Coriander
Salt
Pepper
Recipe:
1. In a pot or wok, add 3 diced corn tortillas, diced onion and a drizzle of oil until start to crisp. Add jalapeños, garlic, chilli powder and half of the corn.
2. Once everything is cooking and crisping, add 2-3 cups of veggie stock, nutritional yeast, salt, pepper, and tomato paste and stir well.
3. Once all ingredients are combined, blend soup with a hand-held blender until puree'd. Pour back into pot, and add second half of corn and coriander.
4. Slice remaining tortillas into strips, and fry in a pan until crispy.
5. To serve, ladle soup into a bowl and garnish with crispy tortilla strips, coriander, and lemon (optional).