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Tortilla Soup

A hearty mildly spicy twist on a classic by using corn chips instead of tortillas.
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Servings: 4 bowls
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

Soup Base
  • 1 Tb olive oil (approx)
  • 1 small onion, diced
  • 1 small carrot, diced
  • 1 stalk celery, diced
  • 1 Tb garlic, diced (can add frozen)
  • 15 g tomato paste
  • 15 g ancho chile powder
  • 25 g vegan "beef" Better than Bullion
  • 15 oz can diced tomatoes, undrained
  • 1,000 g water
Protein
  • 1 Tb olive oil (approx)
  • 80 g TVP (Texturized Vegetable Protein)
  • 200 g tea kettle water (approx; enough to rehydrate the TVP)
  • 1 tsp ground cumin
  • 1 tsp oregano flakes
  • 1 tsp salt
  • 1 tsp black pepper
Finishing
  • 1 small bunch cilantro, chopped
  • 3-4 limes, quartered
  • 1-2 avocados, diced
  • 4-6 oz frito corn chips

Equipment

  • Soup Maker
  • Kitchen Scale
  • Tea Kettle
  • Large Frying Pan

Method
 

Soup Base
  1. In a large frying pan on medium heat, saute onion, carrot, celery, garlic in the olive oil for about 10 minutes until nicely browned.
  2. Place soup maker on scale and click "tare" and select "gram" units. Add tomato paste with a spoon until the scale indicates 15 g. Tare the scale again and add ancho chile powder until the scale indicates 15 g. Tare and measure the bullion in the same way.
  3. Add the sauteed vegetables and the can of undrained diced tomato to the soup maker.
  4. With the soup maker still on the scale, tare again and add water until you reach between the min and max line on your maker.
    -If the scale reads >1,000 g, you may need to thin the soup a bit later.
    -If the scale reads <1,000 g, take 1,000 g and subtract the scale number. This is the amount of water you will need to measure and reserve to add back to the soup later.
  5. Stir the contents of the soup maker. Set it to "pureed soup" mode and start.
Protein
  1. Place a medium bowl on the scale and click "tare" and select "gram" units. Pour TVP granules into the bowl until the scale reads 80 g. Tare the scale again and add hot tea kettle water until the scale reads 200 g.
  2. Add 1 tsp each of cumin, oregano, salt, and black pepper.
  3. Stir and let sit for 10-15 minutes; until rehydrated.
  4. In the same frying pan from earlier on medium heat, saute TVP mixture in the olive oil for about 10 minutes until nicely browned. If it finished before the soup base, turn off the heat.
Finishing
  1. Once the soup maker finishes, combine the soup base with the sauteed TVP. If you added less than 1000 g water in the soup base earlier, add back the missing water now as well as the juice of one lime. Mix well. If soup is too thin, reduce over low heat until desired consistency is reached.
  2. Divide soup into 4 bowls and add fritos, cilantro, lime, and avocado to taste.
  3. Note: the soup can also be moved to a slower cooker on the "low" or "warm" setting until ready to serve.

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