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Vegan Tortilla Soup

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 Vegan Tortilla Soup
Week of 10/21/19 to 10/25/2019 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher's discretion.
Course Main Dish
Cuisine Mexican
Servings
Yields 4-6 servings
Ingredients
  • ¼ cup vegetable oil
  • 1 bunch or cilantro roughly chopped
  • 1 chayote peeled and cubed
  • 1 Medium Onion finely chopped
  • 2 red bell peppers seeded and diced
  • 1 garlic clove minced
  • 1 tablespoon of chili powder
  • 1 teaspoon cumin
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon annatto
  • 1 dash Salt
  • 1 pinch black pepper
  • 28- ounces canned diced tomatoes
  • 1/3 cup corn kernels
  • 1/2 cup condensed vegetable stock add more as needed
  • 15- ounces canned black beans
  • 15- ounces canned kidney beans
  • ¼ cup tortilla strips
  • 2 lime wedges plus 4-6 more for serving
Course Main Dish
Cuisine Mexican
Servings
Yields 4-6 servings
Ingredients
  • ¼ cup vegetable oil
  • 1 bunch or cilantro roughly chopped
  • 1 chayote peeled and cubed
  • 1 Medium Onion finely chopped
  • 2 red bell peppers seeded and diced
  • 1 garlic clove minced
  • 1 tablespoon of chili powder
  • 1 teaspoon cumin
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon annatto
  • 1 dash Salt
  • 1 pinch black pepper
  • 28- ounces canned diced tomatoes
  • 1/3 cup corn kernels
  • 1/2 cup condensed vegetable stock add more as needed
  • 15- ounces canned black beans
  • 15- ounces canned kidney beans
  • ¼ cup tortilla strips
  • 2 lime wedges plus 4-6 more for serving
Instructions
  1. In a large pot, heat olive oil over medium heat with onion and red bell pepper stirring occasionally for about 5-7 minutes or until onions and garlic are soft and translucent. Add chili powder, cumin, cocoa, oregano, paprika, annatto, salt and pepper to your skillet cooking until fragrant for about 1 to 2 minutes.
  2. To the pot, stir in diced tomatoes and vegetable broth and bring it all to a boil. Add in cubed chayote and reduce heat to a simmer for about 10 minutes. Add in beans and simmer until chayote is cooked through and soft for about 20 to 25 minutes.
  3. When soup is finished simmering, stir in corn and let it cook for another 7 to 10 minutes. Adjust taste and seasonings if desired. When complete, garnish soup with fresh cilantro and a lime wedge.