Finally, another soup post! If you missed the soup recipe that I made earlier this month, you may not know that this month’s Love bloghop theme is #souplove. This means that I’ll be sharing a few soup recipes throughout the month of February, including this incredibly flavorful one, right here. I’m pretty excited about it, I must say; enough to have run to Sprout’s to grab some ground cumin in the middle of making it! I mean, who runs out of Cumin? Clearly, that person is me, so I bought a bigger jar this time. In case you were wondering, it was SO worth it.
Way back in my freshman year of high school, I used to hang out in a little shopping center across from school with a group of punker kids after class was out. I basically had four options of places to eat at, mind you this was pre-veganism, there was Subway, a Donut Shop, a Mexican Food place and a Pizza spot. For the longest time I would always get the cheese enchiladas from the Mexican restaurant; cheese wrapped in a tortilla, topped with cheese and red sauce. Looking back at it, I cringe thinking of all of the greasy dairy in that thing. So, I set out to replace that memory with a lighter, more awesome spin on an enchilada.
The soup has a smooth tomato base, dotted with onions, corn, black beans and spinach. While the spices fill it with flavor, the tortilla strips add a different texture, and then there’s the creamy tomatillo avocado sauce on top. DELISH! Squeeze a little lime over it and garnish with cilantro and some baked tortilla strips to perfect the dish.
One Year Ago: Vegan Dessert & Beer Pairings
Two Years Ago: Spicy Tomato Cabbage Soup (Two years, say what?!)
- 3 Dried Ancho Chili Peppers
- 4 cups Water
- 2- 28oz Can of Whole-Peeled Tomatoes
- 2 tablespoons Tomato Paste
- 1 cup White Onion (Diced)
- 2 Cloves of Garlic (Minced)
- 1 cup Frozen Yellow Corn
- 1-15oz Can Black Beans (Rinsed and Drained)
- 1½ tablespoon Chili Powder
- 2 teaspoons Ground Cumin
- 2 teaspoons Cocoa Powder
- ¼ teaspoon Cayenne Pepper
- Salt to Taste
- 2 cups Baby Spinach
- 4 Small Corn Tortillas (Sliced into ½)
- 1½ cup Tomatillos (Chopped)
- ⅔ cups Avocado (Mashed)
- ⅓ cup Fresh Cilantro (Loosely Packed)
- 2 teaspoons Fresh Lime Juice
- ⅓ teaspoon Garlic Salt (or to taste)
- 1 Lime (Sliced into wedges)
- 1 Small Corn Tortilla (Sliced into ¼)
- Fill a small pot with the water and heat it to a boil, on your stove. Add the dried Ancho chili peppers to the water and cook until soft.
- Save ⅓ cup of the reconstituting water and place it into a large pot over medium heat. Add the onions and garlic in, and saute until the onions are clear.
- Puree the ancho peppers, whole-peeled tomatoes, and tomato paste together, in a blender until completely smooth.
- Add the corn and black beans to the sauteed onions, and cook until the corn is no longer frozen. Pour the tomato mixture into the pot and bring to a simmer.
- Stir in the chili powder, cumin, cocoa, cayenne and salt. Then fold in the spinach. Cook the soup until the spinach has become limp and has reduced in size.
- Add the tortilla strips to the soup approx. 10 minutes before serving.
- For the sauce, puree the tomatillos, avocado, cilantro, lime juice and garlic salt together until very smooth. You can either place a dollop of it on top of each bowl of soup, or put it in a squirt bottle for design making. ;)
- Toast the tortilla strips in an oven or toaster oven until crispy and slightly golden. I broke them in half and put a couple of pieces on each bowl, along with a few leaves of cilantro and a lime wedge.
You could also top this soup with some vegan cheese for a little added salt and texture; maybe next time I’ll do that and bring this a little closer to the enchiladas of my past.
Check out some of the #souplove posts from other bloggers while you’re at it!