Zesty Aztec soup for Meatless Monday

Prep 20 min
Total 30 min
Makes 4 Servings

Akin to a deconstructed Mexican dip with all the fixings. Add tortilla chips to the bottom of individual bowls, then pour the vegetarian soup over and serve immediately.



1 tsp
garlic cloves, minced
3/4 cup
chopped cilantro stems
1 to 2 tbsp
finely chopped chipotles in adobo sauce
660-mL bottle
strained tomatoes
1/2 tsp
3 cups
3 cups
crumbled tortilla chips
small sweet onion, diced
tomato, seeded and diced
avocado, peeled, pitted and diced
1/2 cup
grated cheddar
1/3 cup
1/2 cup
chopped cilantro
lime, quartered


  • Heat a large saucepan over medium-high. Add oil, then garlic. Cook until garlic starts to brown, about 15 sec. Add cilantro stems and chipotles. Stir constantly for 1 min. Add tomatoes, salt and water. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, for 10 min. Strain soup though a sieve into a large pot. Discard stems.
  • Divide tortilla chips among 4 bowls. Pour hot soup over chips. Top with onion, tomato, avocado, cheddar, sour cream and cilantro. Serve immediately with a wedge of lime.


Calories 435
Protein 9 g
Carbohydrates 46 g
Fat 25 g
Fibre 7 g
Sodium 922 mg

Wine Pairings

Staete Landt p 172 Map Maker Sauvignon Blanc, New Zealand, $20.

Zesty Tortilla soup – pair it with: A New World white. While many sauvignon blancs from New Zealand are one dimensional, winemaker Ruud Maasdam makes Marlborough wines with nice complexity. Citrus and tropical fruit nuances in this one are a natural fit with savoury soups. Our pick: Staete Landt Map Maker Sauvignon Blanc, New Zealand, $20.

Issue: March 2013

Written by:

( 38 ratings )

Comments are closed.