I’m coming up for air. I’ve spent the past couple of days working on the redesign of Fatfree Vegan Recipes, the website that spawned this blog. Although the really tricky stuff like coding and css and, for all I know, nuclear particle acceleration was done by a very talented web designer at E. Webscapes, I’ve had the incredibly mind numbing (and eye straining and finger cramping) job of copying and pasting all of the old recipes into the new format.
I’ve had my daughter helping me, and so far we’re only up to number 76 of 1300, a realization that makes me want to run screaming into the street. I don’t trust myself to do any more right now (letters are starting to slide around on the screen), so I thought I’d take a break from all that and post you a recipe.
Unfortunately, posting a recipe requires looking at a screen, and the letters are starting to slide around here too (a few are even break dancing). So excuse me if I’m too brief or misspell or suddenly start swearing like Gordon Ramsay. This soup was delicious, and it deserves better treatment than I can give it right now, but thems the breaks.
The short story behind it is that I saw it, or the one it’s based on, in Eating Well magazine, and couldn’t resist making it, with a few changes:
- Instead of tofu I used pinto beans.
- Then I doubled the amount of pinto beans because I wanted it main-dishier (see, I’m making up words; swearing can’t be far behind).
- I used Mexican oregano instead of epizote because I like Mexican oregano and don’t have any epizote.
- I added chipotle powder because I wanted it to be spicier (without it, it’s deeply chile-flavored but not spicy at all).
- I divided it into 6 servings instead of 8 because my family and I eat like pigs (only messier) and because I wanted it to be main-dishier (see #2).
I hope you’ll enjoy it. Now, if you’ll excuse me, I think I’ll go take a walk before I get back to swearing at my computer screen.
Tortilla Soup with Pinto Beans
Ingredients
- 3 large dried New Mexico chiles (or pasilla or ancho chiles, see note below)
- 1 15-ounce can diced tomatoes preferably fire-roasted
- 1 medium onion chopped
- 3 cloves garlic peeled
- 1/2 teaspoon Mexican oregano (optional)
- 1/4 teaspoon chipotle chili powder (or to taste)
- 4 cups vegetable broth or no-chicken broth
- 4 cups water
- 3 cups cooked pinto beans (or canned, drained)
- salt to taste
- 6 corn tortillas
- 1 large lime cut into 6 wedges
- 4 cups chopped spinach chard, or kale leaves (packed)
- 1 ripe large avocado cut into 1/4-inch cubes (optional, but very good)
Instructions
- Toast the chiles. If you have a gas stove, you can hold them with tongs over the flame one at a time for a few seconds until fragrant. But if like me you use an electric stove, put them in a dry skillet over medium heat and press them flat for a few seconds on each side. (See Notes below for using chile powder instead.)
- When the chilies are cool enough to handle, stem and seed them, tear them into pieces, and put them in a blender along with tomatoes and their juice.
- Heat a large saucepan over medium heat. Add onion and garlic and cook, stirring frequently, until beginning to brown, 4 to 6 minutes, adding water by the tablespoon if it starts to stick. Pour it all into the blender along with the chipotle powder and process until smooth.
- Return the pot to medium heat. When hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. (Careful–watch for hot, bubbling “eruptions”!) Add broth, water, oregano (if using), and drained pinto beans. Bring to a boil, then adjust heat to maintain a simmer. Simmer for 30 minutes.
- While the soup is cooking, prepare the tortillas. Preheat oven to 375F. Cut each tortilla in half (can be done in a stack if you have a sharp knife). Then cut each half into 1/4-inch wide strips. Place the strips in a single layer on a baking sheet and sprinkle with salt, if desired. Bake for about 15 minutes, stirring every 5 minutes, until golden brown. Remove from oven and allow to cool uncovered until soup is ready.
- Add spinach (or chard or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes for spinach, longer for chard or kale.
- Ladle the soup into 6 soup bowls. Divide avocado and tortilla chips among the bowls. Serve warm, with lime wedges.
Notes
Nutritional info is approximate.
Pinable image below:
Christina Garton
Just made this tonight for dinner and it was WONDERFUL. I only made two minor changes: I didn't use chipotle powder (I live in NM so I can get hot dried chiles) and I added two diced green chiles. Fantastic recipe, keep up the good work!
Melanie
Made it! I used a little 7.5 oz can of chipotle peppers in adobo sauce instead of the dried peppers – probably too spicy for most people but I loooove it that way. Followed everything else except I was too lazy to do the tortillas… so I used Fritos instead! :> Very very very yummy!!!!
Heather Loves Healthy Vegan Recipes
Awesome idea to sub beans for tofu! I am not a fan of tofu, and don't digest it very well, and always sub it for something else – usually tempeh, but beans are a superb thought. Thanks!
Danyell
I love this!!!! I am a veggie, but not yet a vegan (I just love fish and cheese too much). I am always trying to do new things with beans…thank you! You can find me at cooleatsandhottreats.blogspot.com
prabhu
Soup making is really a good one. that gives pleasure to drink it .. veg soup s very good for the health..
By
Mark Austin
Omg, great recipe, looking forward to trying it out!!!Yummy!
Johanna GGG
good luck with redoing your website – sounds like something to do in front of a movie on the telly – but then the mistakes creep in don't they – well am glad you are still sharing your lovely soup with us despite little energy for all things computers
whatiwore
This looks DELICIOUS! Thanks for this, it's going on my grocery list for next week for sure!
M D
You are brilliant at healthy Vegan food!!!
Nicole, RD
What a daunting task! The Tortilla Soup with Pinto Beans looks fabulous! Especially garnished with avocado! DELICIOUS!
lilyng
thanks for sharing this lovely soup recipe, a very comforting one on a cold day.
thanks
Carolyn
OMG Susan, the new site is going to be fabulous! And thanks to Laina for passing on the wisdom to "only look at the one row". Jeez, if we all did that every day of our lives think of what could be accomplished.
I love tortillas and pintos. Plus chipotle chile rules. For some reason avocados have been on special here and there locally too. Synchronicity?
sarahk
Another great recipe, Susan. We're getting the first taste of autumn here with some cooler nights so I jumped at the chance to make soup after weeks of salads. Chipotle chilli powder is not something that's available here so I did without, but a friend suggested either smoked paprika or liquid smoke to try and replicate the smokiness. Do you think either of those would work?
SusanV
Sarahk, the Mew Mexico chiles and roasted tomatoes really make it smokey enough, but the chipotle adds heat, so instead of smoked paprika or liquid smoke, I would suggest using cayenne or another hot red pepper. But you should make it to your taste, so if you prefer smokey to spicy, one of those ingredients might suit you better.
Anonymous
I made this the other night for my omni-husband and two friends and everyone loved it. Thanks so much for all of your wonderful recipes. I just celebrated my one year anniversay of eating completely vegan. I would never have been able to do it without your blog. – Kathleen
m.e.
i made this, and i happily discovered goya's chipotle peppers in adobo sauce. since i don't really like the taste of chipotle peppers in the ubiquitous salsa dips, i spooned out just two of the smallish peppers, and chopped them very fine. with the adobo sauce that clung to the peppers, it made about 1/4 cup on my chopping board…but i scraped it into the soup pot, stirred it up, and then let the soup cook for quite a while. well! the effect was magical! i could taste only a hint of the smokey chipotles, but there was this wonderful HEAT–like the first warm day in spring. absolutely delicious!
Laina
I made this with your confetti cornbread. They were both delicious!
Karen
Oh, I love tortilla soup and I'm thrilled to find a veg version! This rocks, I can't wait to make it. Thanks!
http://thedailygrindchopandfry.com
Lindy
Thanks for this recipe. I finally made it tonight (I printed it off a while back meaning to make it) when I realized i had everything I needed. While it wasn't a huge hit with the kids (they are tough with stuff mixed together, so soups generally don't win) my husband and I both loved it. It tastes very "restauranty" but I found it very simple to prepare (it helps to have a vitamix that I like to use). Thanks for the recipe and I can't wait to try more!
Elina
I saw that recipe in Eating Well as well. Yours looks (and sounds) even better!
When I switched platforms, I didn't need to retype anything. Not sure what kind of magic my husband used, but it all just transferred. He even said it was easier than he thought it would be. Sorry your process is A LOT more painful 🙁 Oh and swearing is definitely allowed. lol
Jen
I'm always coming back here and finding great recipes to try! Great stuff!
Jen Rupert
This soup was delicious. Most soups are better on the second day but this one was perfect immediately off the stove. I want to tell you how much I enjoy your site and recipes, especially the soups! Yummy, healthy, and not too hard to make! Thank you.
beet-red
This was delicious!
Rachael
This was a yummy week-night meal. Thank you!
Simply Life
What a great variation on tortilla soup!
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Apri
I have made a tortilla/taco soup with my high powered blender. Of course it does not make this much, and I have to add the veggies, beans and chips last so they are chunky and just ‘pulse’ a few times, but the clean up is quick and easy.
I have not used greens in my tortilla soup before, I like that idea. It’s kinda like a “sneaky – green game” to see how much greens you can sneak into your families tummies with out them knowing. ;0
However, tonight, I caught my 7 yo actually sneaking some spinach leaves out of the container and chomping down on them!!! Sweet moments! 🙂
April at Kitchen Blender Reviews
Hi Susan,
Below is a link to a quick Vegan Tortilla Soup dish I make in my Blendtec Blender. I love making this for a quick lunch for us or add extras like avacado, black olives and such to make it a quick dinner.
It is always a hit. It’s like fast food for the healthy, raw eater!
http://www.kitchen-blender-reviews.com/recipes/vegan-blendtec-soup-recipe/
Carole
I’m not vegan, but I am always interested in tasty, lowfat recipes. This is a good one — with the addition of a bit more chili powder and cumin. I am a lover of spicy food.
Anna
Aaaw, Susan, you have our sympathy, and thanks for sharing all your delicious cruelty-free recipes! You have turned this very unenthusiastic cook into a a very enthusiastic one. ♥
Sue Justus
Just want to thank you for the awesome job you have been doing and also for the hard work of transferring all the recipes. Love your sense of humor!!!! Sue Justus
Wendy
This soup turned out AWESOME! I didn’t think it would be filling enough for a meal, but boy was I wrong. My carnivorous husband gobbled it right up. Thank you!
Julee
I just made this soup today and it is SO GOOD!!!
Dianne
SHUT IT DOWN!!!!!! ha
April
Just started a vegan diet on January 1. I love your blog- it is awesome! Thank YOU!
katie
Hi Susan,
I’m making this right now. 8 cups of liquid seems too much. I’ve put 2 cups of veggie chicken broth on so far and it just seems like it’s going to be very watery soup. IT’s only cooked for 30 min.s so I don’t see how the pinto beans could cook down and thicken it. Am I missing something? The tomatoe puree witht he chilie’s tastes wonderful but something is wrong.
Katie
Susan Voisin
Have you added the 4 cups of greens yet? I haven’t had a problem with it being too watery once all the ingredients are added, but if you want a thicker soup (more stewlike) you could use less water.