Vegetarian Tortilla Soup
This vegetarian version of tortilla soup is complex in flavor and simple in preparation. Roasted Heirloom tomatoes offer depth. Serve the soup with mix-ins or put the mix-ins on the table and let every one "make their own" dinner.
1 or 2 jars Chipotle Roasted Heirloom Tomato Soup (24 oz.)
1 cup corn kernels (fresh or frozen) or cooked hominy
- four small corn tortillas cut into strips
1 can black beans or kidney beans (15 oz.), drained and rinsed
choose your mix-ins: avocado, queso fresco or shredded cheese, sour cream or yogurt, cilantro or parsley, broken-up tortilla chips for crunch
In a medium to large saucepan over medium heat, combine Chipotle Roasted Heirloom Tomato Soup with corn kernels or hominy, beans (drained and rinsed), and tortillas strips. Warm gently.
Divide soup among bowls and top with your favorite mix-ins. Serve lime alongside for squeezing.