Spicy Tortilla Soup

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Sometimes when paging through a not-so-new-to-me cookbook, I’ll stumble across a recipe that sounds so amazingly good it’s hard to believe I haven’t made it before. This is especially surprising when it’s a vegetarian version of a dish that has always sounded tempting on restaurant menus, but wasn’t meatless.

Going through the fabulous Robin Asbell’s Big Vegan, a collection of over 350 recipes chock full of vegan deliciousness, which I’ve had for several years, Tortilla Soup with Mock Duck and Chipotles caught my attention. Chicken tortilla soup started appearing on restaurant menus about the time I became a vegetarian so I’ve never had it. After reading this meatless recipe the other day, it seemed reminiscent of those restaurant versions, so I had to try it and the timing was perfect—just before Super Bowl Sunday—perfect game day fare! Hearty, healthy (but tastes sinful), and oh so yummy. Double or triple the recipe for a Super Bowl crowd. Enjoy!
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Spicy Tortilla Soup

Slightly adapted from Robin Asbell’s Big Vegan 

Six 6-inch corn tortillas

1 tablespoon grapeseed oil

1 ¼ teaspoon salt, divided

1 tablespoon extra-virgin olive oil

1 large onion, chopped

1 10-ounce can mock duck, torn into small bite-sized pieces

2 garlic cloves, minced

1 teaspoon ground cumin

1 pinch ground cloves

1 quart vegetable stock, homemade if you’ve got it

1 small sweet potato, cubed

1/3 cup quinoa, rinsed and drained

1 tablespoon chipotle chili in spicy adobo sauce

1 teaspoon dried oregano, preferably Mexican

Garnishes:
Tortilla strips

1 lime, cut into wedges for serving

Sliced or diced ripe avocado

Sliced scallions

Shredded cheddar cheese, optional

Preheat oven to 375 degrees F. Stack the tortillas and slice them into ¼ inch wide strips. Place the tortilla strips in a medium bowl and drizzle with the grapeseed oil. Sprinkle with ¼ teaspoon salt and toss until tortilla strips are evenly coated with oil and salt. Place strips on a large baking sheet and spread into a single layer.

Bake, stirring every 5 minutes, until the strips are crisp, about 15-20 minutes. Remove strips to a wire rack to cool.

Meanwhile, in a stockpot, heat the olive oil over high heat. Add the onion and lower the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the mock duck, garlic, cumin and cloves. Stir and let cook for 2-3 more minutes.

Add the stock, sweet potato, quinoa, chipotle and oregano. Cover and bring to a boil. Add 1 teaspoon of salt (if using homemade stock with no salt) or ½ teaspoon of salt if using salted stock. Reduce the soup to a simmer and cook for about 15 minutes, until the quinoa is curled and sweet potato is tender.

Ladle hot soup into bowls and top each with tortilla strips, avocado, scallions and cheddar. Squeeze lime juice, to taste, over soup. Makes about 4 servings.

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