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ImpossibleTM Tortilla Soup Recipe

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  • 4

    Servings
  • Not Too Tricky
  • 18

    Ingredients
  • 10 min

    Preparation
  • 50 min

    Cooking
  • 60 Total Time

    Total 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.

18 Ingredients

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  • 12 Ounces Impossible Burger
  • 1 Each Yellow Onion
  • 3 Garlic Cloves (or 1 tablespoon Garlic Powder)
  • 1 Bunch Cilantro
  • 1 Lime
  • 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
  • 1 Cup Tortilla Chips (or homemade tortilla strips)
  • 2 Tablespoons Vegetable Oil
  • 6 Corn Tortillas
  • 1/2 Cup Jack Cheese, Grated
  • 1/2 Cup Sour Cream
  • 1 Each Avocado, Diced
  • Salt and Pepper to Taste
5 steps
  1. MAKE THE TORTILLA STRIPS

    Ingredients used

    • 2 Tablespoons Vegetable Oil
    • 6 Corn Tortillas

    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. These can be done up to a day ahead of time or skipped if using premade tortilla chips or broken taco shells.

  2. PREPARE THE SOUP

    Ingredients used

    • 1 Each Yellow Onion
    • 3 Garlic Cloves (or 1 tablespoon Garlic Powder)
    • 1 Bunch Cilantro
    • 14 Ounces Canned Crushed Tomatoes
    • 4 Ounces Canned Roasted Chiles
    • 5 Cups Vegetable Stock/Broth
    • 2 Tablespoons Chili Powder

    Peel and dice the yellow onion and peel and chop the garlic cloves. Finely mince the cilantro stems (reserve the leaves). Place the soup pot over medium low heat and add the vegetable oil to the pot, then add the onions, garlic, 1 tablespoon chili powder, and cilantro stems. Sweat over low heat, without letting it brown (reduce heat if the contents begin to brown), 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 all to a boil, and then turn down to a simmer, cover and allow to cook for 20 minutes. Add a teaspoon of salt and fresh pepper or to taste.

  3. COOK THE IMPOSSIBLE BURGER

    Ingredients used

    • 12 Ounces Impossible Burger

    Place the sauté pan over medium high heat and add the oil. When it starts to smoke, add the package of Impossible Burger, breaking 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 salt (about 2 teaspoons), pepper, and 1 tablespoon chili powder, and cook for another minute or until there is no more red showing. Set aside at room temperature.

  4. SERVE UP THE TORTILLA SOUP

    Ingredients used

    • 1 Lime
    • 2 Cups Frozen Corn
    • 12 Ounces Canned Pinto Beans
    • 1 Cup Tortilla Chips (or homemade tortilla strips)
    • 1/2 Cup Jack Cheese, Grated
    • 1/2 Cup Sour Cream
    • 1 Each Avocado, Diced
    • Salt and Pepper to Taste

    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, season to taste with salt and pepper. Place into individual bowls, top with the Impossible Burger mixture and garnish with cilantro leaves, avocado and sour cream, plus cheese or plant-based cheese, if desired. Top with the crisp tortillas strips.

  5. SERVE, SHARE, AND ENJOY

    Makes 4 portions.