This comforting vegan tortilla soup with chipotle is a delight for the palate. The contrast between the smoky flavor of the chipotle and the crispy texture of baked tortillas creates an unparalleled culinary experience. A healthy dish full of vibrant flavors that will transport you to Mexico with every spoonful. A perfect option to enjoy on any occasion.
In the vegan tortilla soup with chipotle, the smoky flavor of the morita chili blends with the smoothness of baked tofu.
The ingredients combine in a liquid mixture that releases comforting aromas as it boils.
Yam leaves and crispy tortilla strips are added at the end, creating a symphony of flavors that will delight your palate.
Vegan Tortilla Soup with Chipotle
Ingredients
8 Corn tortillas cut into strips
340 grams of Extra firm tofu cut into cubes
2 Medium tomato
¼ Chopped white onion
2 Chipotle chilies in adobo
1 Dried morita chili
8 cups of Vegetable broth
1 cup of Tomato purée
2 Cloves of garlic
1 teaspoon of Soy sauce
1 Yam leaf sprig
Preparation
Step 1 : Place the tofu and tortilla strips on a baking sheet and cover, letting them bake for about 20 minutes or until the tortillas are crispy.
Step 2 : Set aside.
Step 3 : Meanwhile, in a small pot, bring water to a boil and add the tomatoes.
Step 4 : Let them cook for 3 or 4 minutes, until the skin of the tomatoes begins to loosen.
Step 5 : Then remove from heat and set aside.
Step 6 : In a blender, combine the tomatoes, onion, garlic, morita chili, chipotle chili, tomato purée, soy sauce, and vegetable broth until you achieve a liquid mixture.
Step 7 : In a large pot over medium heat, pour in the mixture and bring to a gentle boil for 2 minutes.
Step 8 : Then add the broth, yam leaf, and baked tofu, allowing it to boil for 15 minutes.
Step 9 : Finally, adjust salt and pepper to taste.
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