Recipe: Vegetarian Tortilla Soup
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Jenn So, director of programs at The Sylvia Center, offers us recipes the teenagers are learning to make.
This vegetarian tortilla soup is simple, delicious and a great recipe to customize. It’s a wonderful starter or a nourishing light main course. Add more adobo or hot sauce if you like it spicy, or add more vegetables and beans for a heartier soup. The kids in our cooking classes love garnishing their own bowls of soup with their favorite toppings, which include avocado, extra adobo and, of course, chips!
Vegetarian Tortilla Soup
1 large onion, diced
1 red bell pepper, cut into 1/2-inch pieces
3 large garlic cloves, minced
2 tablespoons olive oil
2 tablespoon chili powder
1½ teaspoons ground cumin
1 teaspoon sugar
1 28-ounce can diced tomatoes, with juice
1 chipotle pepper in adobo sauce, finely minced, plus more for heat
1 cup frozen corn
1 15-ounce can black beans, rinsed
1 quart vegetable or chicken stock
Salt and pepper to taste
Fresh cilantro, chopped
Red onion, diced
Ripe avocado, cubed
1. Warm a large pot over medium heat. Add oil, garlic, onion, pepper, and a pinch each of salt and pepper, and stir. Cook for 3-4 minutes, stirring frequently, until onions are translucent and the peppers begin to soften.
2. Add cumin and chili powder and stir to coat. Then add canned tomato, vegetable stock, chipotle pepper and sugar. Stir to combine and bring to a boil.
3. Once soup boils, add black beans and corn and stir. Reduce heat to low and simmer, covered, for 30 minutes or more, stirring occasionally.
4. Serve as-is or with recommended serving options above.