Veggie Tortilla Soup & Our Goat Retreat
Posted by Callies Biscuits on
This recipe was created for our company retreat! The company retreat was intended to help us connect, collaborate, and create excitement for the upcoming busy season and our 15th year in business. With over 50 different palettes and diet restrictions, I had to think of something that would appeal to everyone and fill them up on this gorgeous but chilly February day.
The base of this super flavorful soup has so many hearty accoutrement options for all appetites. My go-to's are diced tomatoes, limes, thinly sliced radishes, sliced jalapeno, broiled corn, cilantro, Cotija cheese. chorizo, and pulled chicken. The lunch spread was the perfect visual and mouth-watering. After all, we all know we eat with our eyes!
I love this soup for a party. Most of the prep is upfront but it's worth the scrumptious reward. Once it's made you get to enjoy your time as well! This is a great recipe to feed a crowd!
Veggie Tortilla Soup
- - 2 poblano peppers
- 1 red bell pepper, diced
- 1 onion, diced
- 6 cloves garlic, minced
- 2 (28 ounce) cans fire roasted tomatoes
- 8 cups vegetable broth
- 1 tablespoon cumin
- 1 teaspoon coriander
- 2 teaspoons chipotle chili powder
- Zest and juice of 2 limes
- 1 bundle cilantro, tied with kitchen twine
- 6 corn tortillas, cut into strips
- 4 tablespoons oil (canola or vegetable)
- 1. Roast poblanos directly on gas stove burners over medium heat. Turn with kitchen tongs until the peppers are blistered and blackened. Remove from flame and let cool. If you do not have a gas stove you can broil the peppers in the oven. Using a knife peel the charred skin off. Remove the seeds from the peppers and dice.
1. Heat 4 tablespoons of oil in a dutch oven over medium-high heat. Once oil is hot, carefully add the corn tortilla strips. Work in batches making sure not to overcrowd the dutch oven. Cook until strips are crisp and golden brown. Place on a paper towel lined plate and immediately sprinkle salt on the strips.
1. Once strips have all cooked, drain half of the oil. Add in the roasted poblanos, bell pepper, onion and garlic. Sauté sofrito until tender, about 6-7 minutes.
1. Add half of the tortilla strips back in with the sofrito. Save the other half of the strips for garnish.
1. Add the spices and lime zest to the sofrito. Stir well until combined.
1. Now add the fire-roasted tomatoes, lime juice and vegetable broth, stir until combined.
1. Using an immersion blender carefully blend the soup until smooth. If you don’t have an immersion blender, carefully transfer soup to a blender, blend until smooth, and then return to dutch oven.
1. Add in the cilantro bundle. Bring the soup to a boil and then turn down the heat. Let simmer for 30 minutes.
1. Garnish the soup with the accoutrements and enjoy!