Although the exact origin of tortilla soup unknown, many give the Mexico City area in Mexico credit. Traditional tortilla soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried. Inspired by the comforting flavors, we took a modern approach by adding SugarRoti Pork Nu Spice to vegetable broth for a deliciously creative vegetarian (or vegan) tortilla soup experience in just 40 minutes. When combined, the blends bring out a depth of flavor that is rich and hearty and warms the soul. It's the easiest way to serve comfort, quickly.
- 1 SugarRoti Pork Nu Spice Package
- 3 tablespoons olive oil or ghee (clarified butter)
- 1 medium yellow onion, finely chopped (approx. 2 cups)
- 2 medium red bell peppers, sliced
- 6 cups of vegetable broth
- 1 16 oz can enchilada sauce
- 1 14.5 oz can black beans, drained
- 1 4 oz diced green chiles
- 1 cup Monterey Jack cheese, shredded (or use a vegan alternative)
- One 8-inch flour tortilla, grilled, cut into thin strips
- 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
- sour cream or yogurt
- sliced avocado
- Heat oil in a large dutch pan over medium heat. Add SugarRoti Pork Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
- Add onions, bell peppers, serrano and sauté until tender (5-7 min).
- Add broth, enchilada sauce, black beans, green chiles and bring to boil, occasionally stirring (20 min).
- Remove chile peppers, top with cheese, tortilla strips, sour cream and avocado slices and serve.
*Leftovers can be refrigerated up to 3 days or frozen