In celebration of National Canned Food Month this February, what better way to honor sustainability than by preparing a mouthwatering and eco-friendly dish—Zesty Vegetarian Tortilla Soup! This recipe is not only packed with flavor, but it’s also a nod to the environmentally conscious use of canned goods.
One of the standout benefits of opting for canned ingredients is their eco-friendliness. Steel cans, commonly used for packaging food, are infinitely recyclable. They can be recycled countless times without losing quality, making them a top choice for reducing waste. In fact, steel food cans boast the highest recycling rate of any food packaging—around 58%. Even more impressive is that 75% of all steel ever created is still in use today. Talk about sustainability!
But there’s more to steel cans than just recycling. These containers also help reduce food waste by preserving the freshness of ingredients, ensuring they’re ready to use whenever you need them. In fact, steel food cans help prevent approximately 2.2 billion pounds of food waste each year.
When it comes to this tortilla soup, using canned ingredients like corn, black beans, tomatoes, broth, and chipotle chiles ensures a fresh and flavorful result. Plus, you can recycle the cans afterward, knowing you’re making a positive impact on the environment.
Why not whip up this delicious and planet-friendly soup today? It’s simple, flavorful, and kind to our planet. Want to learn more about the perks of using steel food cans? Head over to cannedgood.org for more info!
Zesty Vegetarian Tortilla Soup Recipe
Prep Time: 40 minutes
Serves: 6
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, finely chopped
- 1-2 serrano chilis, chopped and de-seeded
- Kosher salt and black pepper, to taste
- 6 garlic cloves, minced
- 1-2 tsp chili powder
- 2 canned chipotle peppers in adobo, minced
- 1 (28 oz) can of whole peeled tomatoes
- 2 (14.5 oz) cans of vegetable broth
- 1 (14.5 oz) can of black beans, rinsed and drained
- 2 (14.5 oz) cans of sweet corn, drained
- Canola oil for frying tortillas
- 8 (5-inch) white corn tortillas, sliced into strips (2 ½ x ¼ inch)
- Salt for seasoning
For Toppings:
- 1 avocado, diced
- Sour cream
- Crumbled queso fresco or feta cheese
- Diced red onion
- Sliced serrano peppers (optional)
- Thinly sliced radishes
- Fresh cilantro, chopped
- Lime wedges
Directions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and serrano peppers, seasoning with salt and pepper. Sauté for about 5 minutes until soft. Stir in the garlic and cook for an additional minute until fragrant.
- Add the chili powder and mix well to let the spices toast. Stir in the chipotle peppers and the canned tomatoes. Break down the tomatoes with the back of a spoon as they cook. Bring the mixture to a simmer and season with more salt and pepper. Allow to cook for 4-5 minutes, stirring occasionally.
- Pour in the vegetable broth, along with the black beans, corn, and 2 cups of water. Bring everything to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
- Meanwhile, in a separate skillet, heat about an inch of canola oil to 375°F. Fry the tortilla strips in batches for 2-3 minutes until crispy and golden brown. Drain on paper towels and sprinkle with salt while warm.
- To serve, ladle the soup into bowls and top with avocado, sour cream, queso fresco, red onion, serranos (if using), radishes, and cilantro. Add the crispy tortilla strips on top and serve with lime wedges on the side.
FAQs
1. Can I make this Zesty Vegetarian Tortilla Soup ahead of time?
Yes, you can prepare the soup in advance and store it in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop before serving. However, it’s best to fry the tortilla strips fresh to maintain their crispy texture.2. Can I freeze this soup?
Absolutely! This soup freezes well without the toppings. Simply allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat on the stove and add fresh toppings when serving.3. How do I adjust the spice level in this recipe?
To make the soup less spicy, reduce the number of serrano peppers and chipotle peppers in adobo. For extra heat, you can add more chipotle peppers or include additional chili powder.4. Can I use different beans or vegetables?
Yes! You can substitute black beans with pinto or kidney beans, and add other veggies like bell peppers, zucchini, or carrots to the soup for extra flavor and nutrition.5. What can I use as a topping if I don’t have queso fresco?
If queso fresco is unavailable, you can substitute it with crumbled feta or even shredded cheddar cheese.6. Are canned ingredients necessary, or can I use fresh or frozen alternatives?
Canned ingredients are convenient, but you can absolutely use fresh or frozen options. For example, you can use fresh tomatoes or frozen corn, but keep in mind it may slightly change the cooking time and texture.7. How can I make this recipe vegan?
This recipe is already vegetarian, but to make it fully vegan, simply skip the sour cream and replace the cheese with a vegan alternative like dairy-free cheese or nutritional yeast for a cheesy flavor.8. Can I use flour tortillas instead of corn tortillas for the soup?
Yes, you can use flour tortillas, but they may not get as crispy when fried compared to corn tortillas. If you prefer a slightly softer texture, flour tortillas can work as a substitute.9. What can I serve alongside this tortilla soup?
This soup pairs well with a simple side salad, guacamole, or chips and salsa. You can also serve it with rice or warm cornbread to make the meal more filling.10. Is it possible to make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply sauté the onions, peppers, and garlic first, then transfer everything (except the tortilla strips and toppings) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.11. How do I make the tortilla strips crispy without frying?
If you prefer to avoid frying, you can bake the tortilla strips. Lay them out on a baking sheet, brush lightly with oil, sprinkle with salt, and bake at 375°F (190°C) for about 10-12 minutes, or until crispy.12. Can I add protein to this soup?
Yes, you can add protein like cooked quinoa, tofu, or even plant-based crumbles to keep the dish vegetarian. If you’re not vegetarian, shredded chicken or turkey would also be a great addition.13. What is the best way to store leftover tortilla soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Keep the fried tortilla strips separate to avoid them getting soggy, and add them when serving.14. Can I use store-bought tortilla chips instead of making my own?
Yes, if you’re short on time, you can use store-bought tortilla chips as a convenient alternative. They will still provide that crunchy texture on top of the soup.15. Is this recipe gluten-free?
Yes, the soup itself is gluten-free, as long as the ingredients you use (like the vegetable broth and canned goods) are certified gluten-free. Just ensure that your tortillas are made from corn and not mixed with wheat flour.16. Can I substitute canned tomatoes with fresh tomatoes?
Yes, you can substitute canned tomatoes with fresh ones. Use about 4-5 medium-sized fresh tomatoes, peel them if desired, and chop them before adding to the soup.17. How do I prevent the soup from becoming too thick?
If the soup becomes too thick, you can easily thin it out by adding more vegetable broth or water until you reach your desired consistency.18. Can I add other spices or herbs to enhance the flavor?
Definitely! You can customize the soup by adding spices like cumin, smoked paprika, or oregano. Fresh herbs like cilantro or parsley can also boost the flavor.