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!
Rachael Ray: Green Tortilla Soup Recipe Ingredients

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
Rachael Ray: Green Tortilla Soup Recipe Directions
- Preheat the broiler
- Put the tomatillos on a baking sheet or broiler pan, then spray with cooking spray
- Season with salt and pepper, then broil the tomatillos until splitting and charred
- Put into a food processor with lime juice, 2 C vegetable stock, and a tsp of agave or honey
- Puree and set aside
- Reduce the oven temperature to 400 degrees
- Arrange the tortilla strips on a baking sheet, spray with cooking spray, then season with salt
- Bake until crispy
- Heat a soup pot over medium-high heat and add olive oil
- Add zucchini and corn, and brown lightly
- Add onions, jalapeno, and garlic, then season with cumin, oregano, coriander, salt, and pepper
- Partially cover the pot and soften the onion for about 5-6 minutes
- Add the tomatillo puree, the last 2 C of stock, and the garbanzo beans
- Simmer for a few minutes to let the flavors come together
- Adjust seasoning as needed
To Serve:
- Arrange the tortilla strips in shallow bowls
- Top with a few pieces of diced avocado
- Ladle the soup into the bowls
- Top with pepitas, radishes, and cilantro
jack says
Ain’t it grand? Are we supposed to remove the chard skin from the tomatillo and jalipino skin before puring?