This is the go-to recipe for winter months. It keeps you warm and provides enough energy for this season. It is rich in plant-based protein and brings pure joy and bliss to your tummy!

This amazing Tortilla Soup has been with me since 2012… almost ten years as I write these words. Isn’t it fascinating how some recipes stick to your life? This one is our changemakers’ comfort food in cold months. What I love about this winter soup is that it can be a proper lunch when you add all the garnish ingredients or a lighter dinner when you serve a smaller portion and focus more on the liquid content.

Best Ever Tortilla Soup

This is the go-to recipe for winter months. It keeps you warm and provides enough energy for this season. It is rich in plant-based protein and brings pure joy and bliss to your tummy!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 tbsp ghee or olive oil
  • 2 garlic cloves minces
  • 8-10 mushrooms sliced
  • 2 onions finely chopped
  • 1 green bell pepper finely chopped
  • 2 carrots finely chopped
  • 1 jalapeño pepper or other hot pepper seeded and minced (optional)
  • 1 cup frozen corn kernels
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tbsp fennel seeds
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper optional
  • 1 tsp salt or 1 tbsp tamari sauce
  • ½ tsp black pepper
  • 1 tbsp cacao powder
  • 1 tsp smoked paprika
  • 1 can diced tomatoes
  • 1 cup tomato purée
  • 1 cup kidney beans can or preferebly home-cooked
  • 1 cup black beans can or preferebly home-cooked
  • 1 cup red beans can or preferebly home-cooked
  • 3 ½ cups water
  • cup apple cider vinegar
  • ½ cup dry millet or bulgur wheat
  • fresh cilantro for garnish optional
  • tortilla chips for garnish optional
  • avocado sliced for garnish optional
  • plant-based yoghurt for garnish optional

Instructions
 

  • Add the oil to a large pot. Sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot.
  • Add the remaining ingredients except the cilantro and and remaining garnish ingredients, simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20 to 30 minutes until the veggies are cooked through.
  • Serve sprinked with the cilantro, sliced avocado, plant-based yoghurt and tortilla chips.
  • PS. Share with loved ones. This Tortilla soup won't last long in your kitchen!

Notes

This amazing Tortilla Soup has been with me since 2012… almost ten years as I write these words. Isn’t it fascinating how some recipes stick to your life? This one is our changemakers’ comfort food in cold months. What I love about this winter soup is that it can be a proper lunch when you add all the garnish ingredients or a lighter dinner when you serve a smaller portion and focus more on the liquid content. 
This recipe is inspired by Minnesota Winter Chili from EAT & RUN: My Unlikely Journey to Ultramarathon Greatness by Scott Jurek with Steve Friedman. I adjusted it with spices to improve the digestion of plant-based protein and provide a more balanced meal according to Ayurveda eating guidelines – meaning all six tastes are present. 
Keyword soup, winter

Share the recipe: