Rachael Ray: Green Tortilla Soup Recipe

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Rachael Ray: Green Tortilla Soup

Warning! This may come as a shock to some of you. You don’t need meat to complete a meal. Yes, you just read that correctly. I know that many will immediately want to post their argument for why meat is a must-have at the dinner table, but Rachael Ray’s Green Tortilla Soup is a good enough example of a hearty, filling meal that doesn’t call for a single piece of meat! Now, whether you’re a vegetarian, trying to eat a little lighter, or simply want to try something new, this recipe is one definitely worth a shot!

Just click next page to get the recipe and get started!

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Rachael Ray: Green Tortilla Soup Recipe Ingredients

Rachael Ray: Green Tortilla Soup Recipe

Rachael Ray’s Green Tortilla Soup is a unique twist on the popular dish, with even more flavor! (neeta_lind)

  • natural cooking spray
  • juice of 1 lime
  • 1 qt vegetable stock (Rachael Ray brand if possible)
  • salt
  • 2 large ears corn – shucked, kernels cut from cobs (or 2 C frozen corn, defrosted)
  • 2 jalapeno peppers – seeded, chopped
  • 4 cloves garlic – chopped
  • 2 tsp coriander
  • 1 can garbanzo beans – drained
  • 8 tomatillos – peeled, rinsed
  • salt and pepper
  • 1 tsp agave syrup or honey
  • 8 corn tortilla – cut into thin strips
  • 2 tbsp olive oil
  • 1 medium zucchini – seeded, diced
  • 1 onion – chopped
  • 2 tsp cumin
  • 1 tsp dried Mexican oregano – lightly crushed

To Serve:

  • thinly sliced radishes
  • cilantro leaves
  • diced avocado tossed lime juice
  • toasted pepitas

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Rachael Ray: Green Tortilla Soup Recipe Directions

  1. Preheat the broiler
  2. Put the tomatillos on a baking sheet or broiler pan, then spray with cooking spray
  3. Season with salt and pepper, then broil the tomatillos until splitting and charred
  4. Put into a food processor with lime juice, 2 C vegetable stock, and a tsp of agave or honey
  5. Puree and set aside
  6. Reduce the oven temperature to 400 degrees
  7. Arrange the tortilla strips on a baking sheet, spray with cooking spray, then season with salt
  8. Bake until crispy
  9. Heat a soup pot over medium-high heat and add olive oil
  10. Add zucchini and corn, and brown lightly
  11. Add onions, jalapeno, and garlic, then season with cumin, oregano, coriander, salt, and pepper
  12. Partially cover the pot and soften the onion for about 5-6 minutes
  13. Add the tomatillo puree, the last 2 C of stock, and the garbanzo beans
  14. Simmer for a few minutes to let the flavors come together
  15. Adjust seasoning as needed

To Serve:

  1. Arrange the tortilla strips in shallow bowls
  2. Top with a few pieces of diced avocado
  3. Ladle the soup into the bowls
  4. Top with pepitas, radishes, and cilantro

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