VegetarianTortilla Soup

This is a modified version of my previous chicken tortilla soup recipe. Instead of chicken, I used Seitan which was even easier since I didn’t really have to cook it.


  • 1 package of Seitan strips or cubes
  • 3.5 cups vegetable broth
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced
  • I also added chopped 1 ancho chili and 1 jalapeno
  • 1 tablespoon cooking oil
  • 1,  28oz can of crushed tomatoes
  • 2 fresh green chili peppers, rinsed, seeded, and cut into thin bite-size strips
  • 1 teaspoon dried oregano
  • 6 5 1/2 inches corn tortillas (I didn’t have any tortillas)
  • Olive oil
  • 1 bell pepper (I had some chopped bell peppers left over from my vegetarian chili so I threw those in there as well)
  • Shredded cheddar or Monterrey Jack cheese (4 ounces)
1. In a pot cook your chopped onion, cumin, and garlic in 1 tablespoon hot oil until onion is tender but not brown the add in your diced bell peppers, jalapeno, chilis and Seitan strips or cubes. Then,  stir in your vegetable broth, can of crushed tomatoes tomatoes and oregano. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes.

2. Cut tortillas in half, then cut them crosswise into 1/2-inch-wide strips. In a heavy medium skillet heat 1/4 inch of oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.

3. Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle each serving with cheese.



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