Soy Curl Tortilla Soup
Recipe type: Soup
Cuisine: Mexican
  • 2 tsp. + 2 Tbs. vegetable oil
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 2 red bell peppers, diced
  • 1-4 oz. can green chiles
  • 1 jalapeno pepper, seeded and diced
  • 4 cloves garlic, minced
  • 4 oz. Butler Soy Curls
  • 2 Tbs. ground cumin
  • 2 Tbs. red chile powder
  • 1 Tbs. ground coriander
  • 1 Tbs. poultry seasoning
  • 1 Tbs. paprika
  • 2 tsp. black pepper
  • 2 vegetable bouillon cubes
  • ¼ cup tomato paste
  • 1-15 oz. can diced tomatoes
  • 2-15 oz. can black beans
  • 3 Tbs. cornmeal + ¼ cup water
  • 1 ½ cups corn kernels
  • 8 corn tortillas
  • Kosher salt
  • Lime
  • Toppings: Avocado, red onion, vegan sour cream, cilantro, parsley, scallions, vegan cheese
  1. Heat 2 tsp. oil in a large soup pot. Saute the onion, celery and bell peppers for 3 minutes. Stir in the green chiles, jalapeno and garlic. Let cook for 2 minutes. Add the soy curls and mix to coat in the aromatics. Mix in the seasoning and bouillon cubes. Break up the cubes with a wooden spoon. Add the tomato paste and mix to coat the veggies and soy curls. Cook for 2 minutes. Add the tomatoes and 6-8 cups of water. Bring the soup to a boil.
  2. Reduce the heat to low and add the black beans. In a mug, mix the cornmeal and water and add that mixture to the pot. Let the soup simmer for at least 30 minutes. Add the corn shortly before serving. Add kosher salt to taste.
  3. In a skillet, heat 2 Tbs. vegetable oil. Thinly slice the tortillas into strips and add them to the skillet. Season if you want with paprika, garlic powder or chile powder. Fry until crisp. Transfer to a paper towel-lined plate and sprinkle with kosher salt.
  4. Test the soup for any seasoning adjustments. Ladle into bowls and top with crispy tortilla strips, lime, avocado, red onion, sour cream or whatever toppings you like.
Recipe by The "V" Word at