Soup's On: Vegetarian Tortilla Soup

I can't tell if I'm a runner with a food problem or a foodie with a running problem. At least they work together. Anyway...

This is vegan and gluten free.

With cheese and sour cream, it's vegetarian and gluten free.

This recipe is adapted from a recipe with the same name at allrecipes.com. It's a vegetarian recipe, and normally I replace the chicken substitute with chicken. This time, however, used soy curls instead. My friend Kim and her husband own a company called Fake Meats. They graciously gave me the soy curls to try in the recipe. The whole family ate the soup, and there were no leftovers. I consider that a success. We garnished ours with cheese and sour cream. I totally forgot about the cilantro. It made it out of the fridge but not to the soup. Oops.

Vegetarian Tortilla Soup

Yum! Yum!

1 (19 oz) can green enchilada sauce
1 can garden vegetable broth
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp ground cumin
1 (15 oz) can pinto beans, drained and rinsed
1/2 can (15 oz) diced tomatoes
1 cup frozen corn
1 cup soy curls
4 (6 inch) corn tortillas, torn into strips
1 tbsp chopped fresh cilantro
salt and pepper to taste



1. In a saucepan, mix the enchilada sauce and vegetable broth.
2. Season with garlic powder, chile powder and cumin. Bring to a boil and reduce to low.
3. Mix in the beans, tomatoes and corn. Simmer until heated through.
4. Add soy curls and tortillas. Cook until heated through. Stir in cilanto and season with salt and pepper to serve.

Enjoy and let me know what you think!