- Not Too Tricky
60 Total TimeTotal Time
Tortilla soup is one of those dishes that is a bit of a misnomer, because tortillas aren’t really the main ingredient in the soup. This is why some refer to it as taco soup, but that doesn’t really work either. Either way, it’s soup, it has tortillas on top and it hits the spot any time of the year—especially during the colder months. It’s also easy to make, and you probably have a good portion of these ingredients already in your pantry or refrigerator. Too many wins to count here.
You’ll want to start off by making the tortilla strips so they’re ready to toss on top when the soup is done. Simply cut some corn tortillas into strips, fry them in vegetable oil for a few minutes on each side, drain on some paper towels, season with salt, and they’re good to go.
The rest of this recipe is almost as easy. After a little bit of prep work chopping up the onion, garlic, and cilantro stems, you’ll cook them all in your soup pot with the chili powder for around 5 minutes. Toss in your crushed tomatoes, cook for a little longer and finish by adding in the roasted chiles and vegetable stock. After you’ve brought it all to a boil and reduced to a simmer, you can move on to cooking the Impossible™ Burger and preparing it for the soup.
From there, all that’s left to do is toss in your pinto beans and corn, but be sure to rinse them off first. Add in your chopped cilantro leaves, and the soup is ready for serving. Ladle some soup into each bowl and add a serving of the Impossible™ mixture on top. For the finale, spoon on some sour cream and avocado, sprinkle with your shredded cheese of choice and a bit of cilantro, and, of course, those crunchy tortilla strips.
And just like that: a hearty & classic tortilla soup featuring meat made from plants. This recipe serves four, so double it if you’re cooking for a crowd or perhaps want plenty to enjoy later—those leftover tortilla strips are just as good the next day.
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible™ Burger
- 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
MAKE THE TORTILLA STRIPS
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.
PREPARE THE SOUP
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.
COOK THE IMPOSSIBLE BURGER
Place a sauté pan over medium high heat and add the remaining 1 tablespoon oil. When it starts to smoke, add the Impossible Burger, 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.
SERVE UP THE TORTILLA SOUP
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 Burger 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.
SERVE, SHARE, AND ENJOY
Makes 4 portions.
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