An inviting, hearty and easy-to-make veggie-based tortilla soup with all the fixings! This vegan tortilla soup is also easy to customize and a great way to use up leftovers!
We recently had a very relaxing trip to Scottsdale, Arizona to visit relatives. The saguaro cactuses of the Sonoran desert are so incredible! I love the landscape of the Southwest so much, and I really feel at home in this part of the country. A huge majority of my cooking is inspired by the Southwest, including this tortilla soup.
My recipe for vegan tortilla soup has a base hearty vegetables like potato, zucchini, carrots, onions, tomato and hatch chiles. The flavor base is a rough puree of garlic cloves and toasted dried chiles. If you’re interested in using dried chiles for this soup, I highly encourage it for the added flavor, but a store-bought chili powder can be used instead, which is a little quicker. I do suggest that you get a good quality chili powder, in the heat level that you can tolerate.
I made my own chili powder by quickly dry toasting 2 chile de arbol (the tiny HOT ones), 1 pasilla, 1 ancho, and 4 morita (my current favorite chile). Then I removed the stems and seeds and ground the chiles up in the food processor with the fresh garlic to form a paste. The same can be done with any combination of chiles, or as mentioned before, with a store-bought chili powder.
If you follow my recipe exactly, the result will be satisfyingly spicy! Make sure you adjust your spicy ingredients accordingly if you don’t like heat.