Tortilla Soup
  • 3-4 vine ripe tomatoes
  • 1 large yellow onion
  • 3 garlic cloves
  • 1 medium jalapeno pepper**
  • 1 dried ancho chile (aka chipotle chile)**
  • 1 tsp salt
  • ¾ tsp cumin
  • ¼ cup vegetable oil
  • 32 ounces of vegetable broth
  • 3-4 8 inch gluten free corn tortillas**
  1. Char tomatoes, onion, peppers and garlic (leave the skin on) in a dry skillet on medium high heat. Use a pair of tongs to rotate vegetables and char as many sides as possible. (Takes approximately 10-15 minutes)
  2. Remove peppers from heat, slice open and remove seeds. Remove skin from garlic.
  3. All all charred vegetables to a high speed blender along with tortillas and 1 cup broth. Blend until smooth.
  4. Pour remaining broth and blended soup into a pot and bring to a simmer. Add cumin, salt and oil. Feel free to add your favorite protein such as chicken to make a Chicken Tortilla Soup (no longer vegan) Simmer for 15 minutes.
  5. Serve hot with tortilla chips and cilantro for garnish.
** The amount of peppers used will influence the spiciness of the soup (thank you Captain Obvious). My kids actually ate and enjoyed the soup but with only with ½ of the jalepeno and ¼th of the ancho chile. My husband and I loved the whole jalepeno and ½ ancho chile. The full pepper version was good too but only in little amounts.

As for the amount of gluten free tortillas added, add more if you like a thicker soup and less for a thinner soup. But you need some tortillas. It couldn't be called 'Tortilla Soup' with it. ;-)
Recipe by Petite Allergy Treats at