Planet-friendly Tortilla Soup
This delicious and decadent dish has roughly half the carbon footprint of a traditional recipe, and it is so full of flavor you won’t miss anything! It uses summer produce and practically makes itself! It’s amazingly simple–you just throw some roughly chopped veggies into a pan with a small amount of water and crank up the heat. As the veggies stew, the whole mixture turns into a soup! You just need to blend it up, add some spices, and enjoy!
Servings
4servings
Cook Time Passive Time
15 15
Servings
4servings
Cook Time Passive Time
15 15
Ingredients
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut the corn tortillas into ¼ inch thick strips. Spread them out on a baking sheet (it works best if you have parchment paper).
  3. Bake for 20 minutes or so. You may want to push them around on the sheet part way through to get even baking.
  4. Place everything from the halved or quartered tomatoes through the cilantro springs into a large saucepan with 1 cup water. Bring to boil, and then reduce heat to medium and cover. You can stir this occasionally over the next 20 to 30 minutes.
  5. Pull out the cilantro sprigs and chipotle chilis if you used them, and discard.
  6. Immersion blend your soup, or you can let it cool a bit and transfer in batches to your blender and then back into the pan.
  7. Add the smoked paprika and chili powder. Add salt to taste. Add a bit (say ½ cup of water), and simmer for another five minutes or so.
  8. Serve with some of the following toppings: scallions or chopped white or red onion, avocado, tortilla strips, chopped tomatoes, and/or cilantro.