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Sunday, September 16, 2012

Vegan Tortilla Soup for #SundaySupper

The theme for today's #SundaySupper is a Mexican Fiesta in honor of the Mexican Independence Day {Día de Independencia} which is today, September 16th, 2012.

Okay, so let me tell you first - you may already have guessed this - but this theme takes me a little out of my cooking comfort zone.  A German girl cooking Mexican food - the extent of my "ordinary and usual" meals somewhat resembling this oh so tasty cuisine are tacos.  Well, and my tacos are really just very, very basic.  Ron even told me, you cannot bring your tacos ;)  I love Mexican food and we have it every so often at one of our favorite places in Portland.  But to make it myself has intimidated me.  And you know, I will also tell you about the one time we had Mexican food in German...Dear fellow Germans please do not take offense, but it was nothing like it.  Imagine goulash in a burrito.  Yes,  Mexico is just too far away from Northern Europe :)

In any case, now back to today's Mexican Fiesta "Vegan Tortilla Soup" - Yes!!! I have made it before {in the winter} and adapted a recipe from the Oregonian.  With this week's CSA box I receive a lot of tomatoes so why not put the flavor of fresh tomatoes to good use.  Summer fresh, Vegan Tortilla Soup - so good, and {best of all} so quick.

Vegan Tortilla Soup
3 T of vegetable oil {I use canola}
6 small corn tortillas - diced into pieces

1 medium onion finely chopped
2 garlic cloves minced
1 T tomato paste
1 tsp ground cumin
3/4 tsp chili powder
4 C vegetable broth {I like Pacific Foods}
4 T chopped fresh cilantro
1-1-1/2 lbs. of fresh tomatoes, sliced {I did  neither skin, nor seed - any flavorful tomato will work}
1  can (15 oz) black beans drained
2/3 C of corn kernels {I used frozen}
1 T minced and seeded jalapeño {optional - or use more}
Salt and Pepper to taste

 1. Heat oil in soup pot, and add tortilla strips. Fry until crisp and remove with a ladle from the pot
2. Add onions, and a pinch of salt. Sauté until fragrant, then add
3. garlic, tomato paste, and spices.  Sauté for another minute or so until very fragrant.  Be careful
    not to burn it.
4. Add vegetable broth, and cilantro.  Bring to a low boil, turn down heat and simmer for about
    20 minutes.
5. Add tomatoes, beans, corn and jalapeño {if using}. Return to a slow simmer {keep the lid on the 
    pot} for another 20 min or so. Adjust salt, and pepper before serving!

 To serve - put some crispy tortilla strips in the dish before you ladle the soup on top.  Garnish dish with additional tortilla strips, and fresh cilantro.  I like to serve it with fresh avocado, and lime. 
Recipe adapted from The Oregonian who adapted in from Bon Appetit

Join us around the family table this week for our #SundaySupper Mexican Fiesta.  We hope to inspire you with these mouthwatering recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern).
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
La Comida (the food)
Postres (desserts)
Bebidas (beverages)
Please be sure you join us on Twitter today during #SundaySupper. We meet up at 7:00 pm (EST) for our weekly #SundaySupper  live chat where we talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or follow through TweetChat!  We would  love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!
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