cancer kicking superwoman next to assortment of healthy foods
cancer kicking superwoman next to assortment of healthy foods

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Sopa Azteca Tortilla Veggie Soup

5 from 4 votes
Recipe by Dr. Kristi Funk Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy
Servings

5

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

350

kcal
Total time

1

hour 

Like many Mexican dishes, our Sopa Azteca can be made with little effort but will leave everybody at the dinner table comfortably full. And best yet, our plant-based recipe ditches the chicken and is packed with nutritious ingredients and spices that elevate your health. Even though the Aztec name should indicate its exact origin, there is very little history on exactly where and how Sopa Azteca actually came about. Some even speculate it is an American dish, but our money is on Central Mexico. The recipe is enough to feed the whole family and while it is just a soup, it definitely should be treated as your main course.

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Ingredients

  • 1 large 1 sweet onion

  • 3 med 3 carrots

  • 3 whole or minced 3 garlic cloves

  • 1 1 finely chopped jalapeno (seeded and pith discarded)

  • 1 tbsp 1 cumin

  • 1 bunch 1 cilantro for topping

  • 1 tbsp 1 spanish paprika

  • 2 tsp 2 chili powder

  • 1 tsp 1 oregano

  • 1 can 1 diced tomatoes

  • 1 can 1 black beans

  • 1 can 1 any other beans i.e. garbanzo, white, kidney

  • 1/2 bag 1/2 frozen corn

  • 4 cup 4 veggie broth

  • 1/2-1 tsp 1/2-1 salt (use less if broth is salted)

  • 4-6 4-6 corn tortillas

  • 8 wedges 8 lime (or lime juice if that’s all you have)

  • 1-2 1-2 avocados for topping

Instructions

  • Put a tiny bit of broth just to coat the bottom of the pan and wait till it sizzles, then add the onions and whole cloves of garlic. Saute until the onions are clear.
  • Add the jalapeno and spices and stir for 1-2 mins. Only add 1/2 the salt and taste when the soup is almost done to determine if you need more.
  • Add the carrots and canned tomatoes and stir for 1-2 mins
  • Add the beans, corn and broth and stir then simmer for about 30 mins.
  • When the soup has about 10 minutes left, cut the tortillas into strips, lightly salt them, then put them in a toaster oven on foil or a tray and toast until they are crispy. It helps to toss them around a bit. You can spray or rub them with a tiny bit of oil or canola oil (it helps the salt to stick.) You really don’t need a lot if any oil.
  • Serve the soup with the tortilla strips, avocado and cilantro.
  • If you used whole cloves, make sure to take them out before serving. Or, if you have anybody who really loves garlic, they can smash it up in their soup.

Notes

  • All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
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