Please note: we will be rebooting shortly. If your session is interrupted we will be right back!
Have a question? Call us!
USA - (888) 677-3322
(303) 297-1833

Pseudo-Creamy Tortilla Soup

Yields: 6 to 8 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Chile, New Mexican, Mild Green, Ground 2 floz bottle $4.05
Cumin Seeds, Ground, Organic 1/2 oz bag $1.35
Sea Salt, Mayan 2 oz bag $2.00
Oregano, Mexican 2 floz bottle $2.30
Pepper, Black, Tellicherry: Coarse 1 oz bag $1.80
Hickory Smoke Flavoring 4 floz bottle $3.80

The creaminess of this dairy-free, gluten-free dish comes from blending corn tortillas right into the soup.

Ingredients:

Directions:

Heat oil in a heavy stockpot over medium heat. Add onions and garlic and saute for 5 min. Stir in green chile powder, tamari, cumin, salt, oregano and pepper and cook for another 2 min. Stir in broth, tomatoes, tomato paste, bell pepper, jalapeño pepper and hickory smoke flavoring. Cover and bring to a simmer over high heat. Lower heat to medium-low and continue cooking for 15 min. Add tortilla pieces and continue cooking until tortillas start to fall apart, about 5 to 10 min. Using an immersion or blender or food processor, puree soup until smooth and serve warm.

Serving Suggestions:

Serve with tortilla strips, cubed avocado pieces and sour cream. Will keep for 2 days in the refrigerator.

Yields:

6 to 8 servings

Thanks to:

Alix Moren, Savory Spice Shop--Princeton, NJ
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Pseudo-Creamy Tortilla Soup

"I just wanted to say that I love your spices. I recently ordered and I recieved a free sample of your Barnegat Bay Butcher's Rub. After using this for my chicken, I had to go and order some. It made my chicken mouthwatering! Thank you again, it will be a staple in my spice cupboard."

-Robin M. from Grass Valley, CA

Pseudo-Creamy Tortilla Soup


Yields: 6 to 8 servings

Ingredients:

Directions:

Heat oil in a heavy stockpot over medium heat. Add onions and garlic and saute for 5 min. Stir in green chile powder, tamari, cumin, salt, oregano and pepper and cook for another 2 min. Stir in broth, tomatoes, tomato paste, bell pepper, jalapeño pepper and hickory smoke flavoring. Cover and bring to a simmer over high heat. Lower heat to medium-low and continue cooking for 15 min. Add tortilla pieces and continue cooking until tortillas start to fall apart, about 5 to 10 min. Using an immersion or blender or food processor, puree soup until smooth and serve warm.

Serving Suggestions:

Serve with tortilla strips, cubed avocado pieces and sour cream. Will keep for 2 days in the refrigerator.

Yields:

6 to 8 servings

Thanks to:

Alix Moren, Savory Spice Shop--Princeton, NJ
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.