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Ancho Vegetable Tortilla Soup

A robust plant forward combination of flavors that bring warmth anytime of the year. Featuring Custom Culinary® Gold Label Low Sodium Vegetable Base and Master's Touch® Ancho Flavor Concentrate, Ancho Vegetable Tortilla Soup consists of tomatoes, carrots, onions, celery, red bell peppers, corn tortillas, and spices.

What You'll Need

2 Tbsp Avocado oil
1 ea Onion, medium diced
1 ea Carrot, medium diced
1 ea Celery stalk, Medium diced
1 ea Red bell pepper
1 ea Garlic Clove, minced
1/2 tsp Chili powder
1 tsp Coriander, ground
1 tsp Cumin, ground
1/2 tsp Oregano, Mexican
1/2 tsp  Paprika
1/4 tsp  Cayanne Pepper
5 cups Water
3 tsp Gold Label Low Sodium Vegetable Base
1 1/2 tsp Master's Touch® Ancho Flavor Concentrate
1-28 oz can Crushed Tomatoes
1 1/2 tsp Kosher salt
1/2 tsp  Ground black pepper
5 6 inch corn tortillas cut in 1/2 inch pieces
PREPARATION

  1. Heat avocado oil in a heavy bottom pot
  2. Add onions, carrots, peppers, and seasonings
  3. Cook until vegetables are softened
  4. Add garlic, chili powder, cumin, coriander, oregano, paprika, and cayenne
  5. Cook until fragrant
  6. Add broth and tomatoes, stir to combine
  7. Bring to a boil
  8. Reduce heat and simmer on low.
  9. Add tortilla and stir to combine. 
  10. Continue to simmer until tortillas disintegrate and soup is thickened, about one hour
  11. Taste and adjust seasoning if needed
  12. Top as desired