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ImpossibleTM Tortilla Soup

Try this Impossible™ Tortilla Soup Recipe made with Impossible™ Burger.
  • 4Servings
  • Not Too Tricky
  • 18Ingredients
  • 10 minPreparation
  • 50 minCooking
  • 60 Total TimeTotal Time

Try this hearty, classic soup featuring Impossible™ Beef Made From Plants when you'd like a bowl of comforting, savory goodness. Serve your Impossible™ Tortilla Soup with some tangy sour cream and a squeeze of fresh lime juice, creamy avocado, your shredded cheese of choice, some cilantro leaves, and, of course, crunchy tortilla strips. Enjoy!

18 Ingredients

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  • 12 Ounce Package Impossible™ Beef or Beef Lite Made From Plants
  • 1 Yellow Onion
  • 3 Garlic Cloves (or 1 tablespoon Garlic Powder)
  • 1 Bunch Cilantro
  • 1 Lime cut into wedges
  • 14 Ounces Canned Crushed Tomatoes
  • 2 cups Frozen Corn
  • 4 Ounces Canned Roasted Chiles
  • 12 Ounces Canned Pinto Beans
  • 5 cups Vegetable Stock/Broth
  • 2 Tablespoons Chili Powder, divided
  • 2 Tablespoons Vegetable Oil, divided
  • 6 Corn Tortillas
  • 1/2 cup Grated Jack Cheese or Plant Based Cheese
  • 1/2 cup Sour Cream
  • 1 Avocado, Diced
  • 3 teaspoons Kosher Salt, plus additional to taste
  • Black pepper to taste
4 steps

    Cut the tortillas into strips that are ¼ inch wide and 1½ inches long. Use vegetable oil to fry the strips in a pan over medium to medium high heat (350℉ with a candy or deep fry thermometer) until crisp, about 2 to 3 minutes. Drain on paper towels and season with salt to taste. These can be done up to a day ahead of time, or substitute with tortilla chips or broken taco shells.


    Peel and dice the yellow onion and peel and chop the garlic cloves. Finely mince the cilantro stems, reserving the leaves for serving the soup. Place a large soup pot over medium low heat and add 1 tablespoon of the vegetable oil to the pot, then add the onions, garlic, 1 tablespoon of the chili powder, and cilantro stems. Sweat over low heat, without letting the mixture brown (reduce heat if this begins to happen), and cook for about 5 minutes. Add the crushed tomatoes, cook for two minutes, and then add the roasted chiles and the vegetable broth. Bring to a boil, and then turn down to a simmer, cover and allow to cook for 20 minutes. Add 1 teaspoon of salt, and fresh pepper to taste.


    Place a sauté pan over medium high heat and add the remaining 1 tablespoon oil. When it starts to smoke, add the Impossible Beef, breaking it up into pieces. Allow the meat to sear for two minutes without stirring. Then flip with a metal spatula and cook for another 2 minutes (you may need to reduce the heat to medium to prevent scorching), and stir with the metal spatula. Season with about 2 teaspoons salt, pepper to taste, and the remaining 1 tablespoon chili powder, and cook for another minute or until fully cooked through. Set aside at room temperature.


    When ready to serve, rinse the corn and pinto beans, and then add both to the soup. Chop and add one half of the cilantro leaves, season to taste with salt and pepper. Place into individual bowls, top with the Impossible Beef mixture and garnish with remaining cilantro leaves, avocado, sour cream, a squeeze of fresh lime, plus cheese. Top with the crisp tortillas strips, or store bought tortilla chips or broken taco shells. Enjoy!

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