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Pseudo-Creamy Tortilla Soup

Yields: 6 to 8 servings
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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, Malabar: 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

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-Danyel T. of Morgantown, WV

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.