Soy Tortilla Soup

Soy Tortilla Soup Recipe - Vegetarian Mexican Soup

Region / culture: Mexico | Servings: 4 |

Vegetarian diet

Introduction

Soy Tortilla Soup is a delicious and hearty soup that is perfect for a cozy night in. This soup is packed with flavor and nutrients, making it a great option for a healthy and satisfying meal. The combination of black soybeans, zucchini, and tomatoes creates a rich and flavorful base, while the addition of tortilla chips adds a satisfying crunch. This soup is easy to make and can be customized to suit your taste preferences.

History

Tortilla soup is a traditional Mexican dish that has been enjoyed for centuries. The exact origins of the dish are unclear, but it is believed to have originated in central Mexico. The soup typically consists of a tomato-based broth, vegetables, and tortilla strips. This recipe puts a twist on the classic by incorporating black soybeans for added protein and fiber.

Ingredients

1 tbsp vegetable oil
1 large onion, chopped
1 jalapeño pepper, seeded and finely chopped
1 clove garlic, minced
3 cups low-sodium vegetable broth
0.5 tsp dried oregano
1 small zucchini, sliced 0.5 inch thick
1.5 cups cooked black soybeans (if canned, rinsed and drained)
1 cup canned whole tomatoes, chopped
2 tbsp fresh lime juice
4 tbsp shredded jack cheese
4 tsp chopped cilantro (optional)
2 cups yellow corn tortilla chips
hot sauce for garnish (optional)

How to prepare

In a large saucepan, heat the oil over medium-high heat.
Add the onion, jalapeño, and garlic. Cook, stirring often, until the onion is slightly soft, about 4 to 5 minutes.
Add the broth, oregano, zucchini, soybeans, and tomatoes.
Cook, stirring occasionally, until the zucchini is almost soft, about 3 minutes.
Stir in the lime juice.
Ladle the soup into bowls and top each serving with some cheese and cilantro, if using. Also, top with tortilla chips.
Serve hot with hot sauce on the side.

Variations

Swap the black soybeans for pinto beans or black beans.
Add corn kernels or bell peppers for additional vegetables.
Use chicken or beef broth instead of vegetable broth for a different flavor profile.

Cooking Tips & Tricks

Be sure to rinse and drain the canned soybeans before adding them to the soup to remove any excess sodium.

- For a spicier soup, leave the seeds in the jalapeño pepper or add additional hot sauce to taste.

- Feel free to customize this recipe by adding your favorite vegetables or protein sources.

- To make this soup ahead of time, prepare the base and store it in the refrigerator for up to 3 days. Add the toppings and tortilla chips just before serving.

Serving Suggestions

Serve this soup with a side of avocado slices or a dollop of sour cream for added creaminess. You can also top it with additional cilantro, diced onions, or a squeeze of fresh lime juice for extra flavor.

Cooking Techniques

To make this soup in a slow cooker, simply combine all ingredients (except for the toppings) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Ingredient Substitutions

If you can't find black soybeans, you can use black beans or pinto beans as a substitute.

- Substitute the jack cheese with cheddar or pepper jack cheese for a different flavor.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Serve this soup in colorful bowls and garnish with a sprinkle of chopped cilantro and a lime wedge for a vibrant presentation.

Pairing Recommendations

Pair this soup with a side of Mexican rice or a fresh green salad for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

- 280 calories per serving

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 7g

- Sugars: 4g

Fats

- Total Fat: 9g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 20%

- Calcium: 15%

- Iron: 20%

Alergens

Contains soy and dairy (cheese)

Summary

This Soy Tortilla Soup is a nutritious and satisfying meal option. It is high in fiber, protein, and essential vitamins and minerals. The soup is relatively low in calories and can be a great addition to a balanced diet.

Summary

Soy Tortilla Soup is a flavorful and nutritious dish that is perfect for a cozy night in. Packed with protein, fiber, and essential vitamins and minerals, this soup is a great option for a healthy and satisfying meal. Customize the recipe to suit your taste preferences and enjoy a bowl of this delicious soup today.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Soy Tortilla Soup. It was a chilly autumn evening, and I was flipping through an old cookbook that I had inherited from my mother. As I turned the pages, I stumbled upon a handwritten note tucked away in the margins. It was a recipe for a unique twist on traditional tortilla soup using soy protein instead of chicken or beef.

Intrigued by the idea of incorporating soy into a classic Mexican dish, I set out to learn more about this recipe. I remembered that my friend Maria, who hailed from Mexico City, was an excellent cook and always had a knack for creating delicious and authentic dishes. I decided to pay her a visit and see if she could shed some light on the origins of this recipe.

When I arrived at Maria's house, she welcomed me with open arms and a warm smile. I showed her the recipe and asked if she had ever heard of Soy Tortilla Soup before. Maria's eyes lit up with recognition as she read through the ingredients and instructions. She explained that while the recipe was not a traditional Mexican dish, it was a modern twist that was gaining popularity in some regions.

Maria offered to show me how to make the Soy Tortilla Soup, and I eagerly accepted her offer. We spent the afternoon chopping vegetables, simmering the broth, and frying tortilla strips to crispy perfection. The fragrant aroma of cumin, garlic, and chili powder filled Maria's kitchen, transporting me back to the bustling markets of Mexico City.

As we sat down to enjoy the finished soup, Maria shared stories of her childhood in Mexico and how she had learned to cook from her mother and grandmother. She explained that recipes were like heirlooms, passed down from generation to generation, each one carrying a piece of history and tradition.

Inspired by Maria's words, I was determined to make the Soy Tortilla Soup a regular part of my cooking repertoire. I began experimenting with different variations, adding my own twists and tweaks to the recipe. Sometimes I would throw in a handful of corn or black beans, other times I would top it with a dollop of creamy avocado or a sprinkle of fresh cilantro.

Over time, the Soy Tortilla Soup became a staple in my household, a comforting and nourishing meal that never failed to warm the soul. I would often invite friends and family over to share a bowl of soup and swap stories of our own culinary adventures.

As the years passed, I continued to refine the recipe, perfecting the balance of flavors and textures until it became a true labor of love. Each time I made the soup, I felt a connection to the generations of cooks who had come before me, each one leaving their mark on the dish in their own unique way.

And so, the recipe for Soy Tortilla Soup became more than just a recipe to me. It became a symbol of the bonds that tie us together, the sharing of food and stories that transcends cultural boundaries and brings us closer to one another.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the friends and family who have shared their knowledge and passion for cooking with me. And I am reminded that the true joy of cooking lies not just in the flavors and aromas, but in the memories and traditions that we create along the way.