Can we please talk about the cool weather magic of soup? It’s so simple, it’s so delicious, and it almost inevitably leads to wrapping your hands around your bowl. Ahhh smells and tastes so good.
After a long day, a bowl of vegetarian tortilla soup is oh so comforting and nourishing. You can make it ahead of time on the weekend. Turn on the stove and it’s ready to reheat in 10 minutes. Dinner is served, my friend.
There are countless tortilla soup recipes all over the internet. Most recipes have lots of chicken and cheese. While you can definitely add these into this recipe, I was looking for a soothing vegetarian soup. I actually even made this a vegan option. The reason I could do this was because of the insane flavor from canned chipotles in adobo.
Chipotles in adobo are smoked and dried jalapeños reheated and canned in a puree of tomato, vinegar, garlic and a few other spices. These small but mighty chipotles in adobo are what deliver the right amount of flavor.
A little bit goes a long way. You can start small and add more depending on your preference. The first time I made this I added one too many. My husband really enjoyed it but my nose was running. So start small.