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

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Savory Spice Shop Ingredients
Chile, New Mexican, Mild Green, Ground 2 floz bottle $4.55
Cumin Seeds, Ground, Organic 1/2 oz bag $1.50
Sea Salt, Mayan 2 oz bag $2.25
Oregano, Mexican 2 floz bottle $2.60
Pepper, Black, Malabar: Coarse 1 oz bag $2.00
Hickory Smoke Flavoring 4 floz bottle $4.25

Nutrition

Dairy-Free
Gluten-Free
Nut-Free
Sugar-Free
Sweetener-Free
Vegan
Vegetarian

Items in this Recipe

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“I just wanted to let you know that we received our spice kit and are very excited to be using these spices. My husband wants to clean out our entire cabinet and start replacing with all of your spices. He absolutely loves them and believe me, that is something with him, because he is VERY picky with his spices.”
-Teresa F. of Connersville, IN

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