La sopa es picante

28 Jul

I’ve tried out several tortilla soup recipes. The recipes turned out okay, but most had too much chunky tomato, one had too much onion and all were too thick and not soupy enough. I made this soup that I found on vegweb and thought that enchilada sauce would be a perfect addition in a tortilla soup. And with some luck, I created a quick and tasty soup that was the most satisfying yet.

Tortilla Soup
1 tbsp. olive oil
1 medium or 1/2 large onion
2 cloves garlic
1/2 tsp. cumin
2 cups veggie broth
1 can diced tomatoes
1 can enchilada sauce
1 can black beans (drained)
1 can green chiles
1 tsp. cayenne pepper
1/2 dried cilantro (or fresh if available)
salt and pepper to taste.

Saute onions, garlic, and cumin in oil until onions become translucent. Add veggie broth and let simmer for a minute or two.
Add diced tomatoes, enchilada sauce and spices. Bring to a boil.
Add beans and green chilies and simmer for around 10-20 minutes.

I apologize for the directions not being exact. A lot of my cooking is guesswork, but these directions are pretty close to what I actually did. Hopefully, anyone who tries this recipe gets similarly tasty results!

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One Response to “La sopa es picante”

  1. The Vegan Snorkeler July 29, 2008 at 11:03 am #

    Sounds like a perfectly delicious soup! Your directions are a lot clearer than mine usually are. At least you have measurements! 🙂

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