As I’m typed the title of this soup, I realized that I forgot something inherent to the success of a tortilla soup…
I forgot to put the tortillas in the tortilla soup. Okay, confession time. I forgot to eat the tortillas too. So maybe this is just soup that you may or may not choose to eat with tortillas. But it still is delicious, and filled with the Mexican flavors typically found in tortilla soup, and well, you should try it. Tortillas or not.
Tortilla Soup (Tortillas Optional)
1 yellow onion, chopped
1 t olive oil
2 cans whole roasted green chilies (remove skin before using)
1 zucchini, diced
1 clove garlic, minced
3 c whole canned tomatoes
3 T chili powder
1 T vegan Worcestershire sauce
1 T cumin
1 t oregano
3 c chicken stock
1 c frozen corn
1-1 1/2 c black beans
Shredded chicken from one small rotisserie chicken
1. Sauté the onion in 1 t olive oil. When they are translucent, add the green chillies, garlic and zucchini.
2. After the zucchini is tender, add the remaining ingredients except the corn and bring to a boil. Reduce heat and simmer until the tomatoes are cooked through and disseminated throughout the soup. Add the corn and cooked black beans, bring back to a boil. Finally, add the shredded chicken, make sure it is warm throughout and serve.