Vegetarian Tortilla Soup Qdoba Style Recipes

Steps:

• Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
• Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
• Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
• Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and jalapeno pepper; cook and stir until tender, 3-5 minutes. Add broth, quinoa, and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add beans, tomatoes, corn and cilantro; heat through. Serve with optional ingredients as desired.

Steps:

• Combine the broth, tomatoes, chiles, garlic, chili powder and cumin in a big pot. Bring to a boil on the stove.
• Add in the pinto beans and white rice. Cook for an additional 3-4 minutes.
• Dish out into bowls and top with tortilla strips/chips.
• Add any other additional Mexican toppings.

Steps:

• Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
• Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Steps:

• Spray large nonstick saucepan with vegetable oil spray.
• Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
• Stir in tomato paste, cumin and chili powder.
• Add broth and 2 tablespoons cilantro; bring to boil.
• Reduce heat; cover and simmer until flavors blend, about 15 minutes.
• (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup.
• Cover; simmer until zucchini is tender, about 5 minutes.
• Season with salt and pepper.
• Ladle soup into bowls.
• Sprinkle with remaining 2 tablespoons cilantro.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange tortilla strips on a baking sheet and lightly with cooking spray.
• Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
• Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
• Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
• Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.