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Monday, November 21, 2016

My Version of Creamy Veggie Tortilla Soup

I had a taste for creamy spicy tortilla soup.  I had an idea.  I had about 2 cups of home made black bean corn salsa left over from a party that I had last weekend.
I  thought I will try this recipe. Wanted to used Cheddar cheese but did not have cheddar cheese, so used ready made salsa con queso.

Recipe for the home made black bean salsa is on this blog. You can open following link and get the recipe here.
 Here is how I made it.
  • 2 cups of black bean corn salsa (recipe on this blog)
  • 2 table spoon of vegetable cooking oil
  • 1 teaspoon of Cumin seeds
  • 1 table spoon of Taco seasoning mix 
  • 2 cups of water
  • 1 cup of salsa con queso 
  • 1/2 cup of sour cream
  • Tortilla chips for topping
  • Warm flour tortillas to serve the soup with.

  • Heat oil in a pan.
  • When oil is hot add cumin seeds. 
  • When these crackle add taco seasoning. 
  • Add bean/corn salsa.
  • Saute for few min
  • Add water followed by queso and sour cream.
  • Stir and nix well on low heat until everything is well incorporated and creamy.

  • Cook for 2-3 min.
  • Serve hot topped with tortilla chip.
  • You can serve this with warm flour tortillas.

  • Very Yummy !!
  • Very Hearty and perfect for cold weather :)  Just like white cheesy vegetarian chilly without the beans overload :)
Enjoy !
  • You may use Cheddar cheese instead of Queso. If you add cheddar cheese you may have to add milk or rue and melt the cheese in it before adding to the soup. 
  • You may toast or fry tortilla strips and use them for topping, 
  • I simply added multigrain tortilla chips for topping and served with warm tortillas, which tasted really good. 
  • I prefer this to the clear tortilla soup which most of the restaurants serve with chicken in it and this is vegetarian so obviously I like this.
  • You don't have to add any salt to this since the salsa, Queso and or Cheese all have enough salt in it.
  • You can use roasted corn from corn on the cob, instead of using canned corn, for a nice smoky flavor.

Recipe and Photographs by Surekha

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