Vegetable Tortilla Soup

Yes, I thought this lacked the oompph of Cumin and as others have commented, the proportions were awkward. Other than adding a lot of Cumin, I followed the recipe to see where it went. Definitely worth the effort, but, it makes much more than stated and cannot stand alone as it needs the extras of Cilantro, Avocado, chips, sour cream, Cotilja or cheddar.....

Much better with black-eyed peas, the pintos are too soft and flavorless. We use 2 or 3 cans. Needs a bit of acid, Sprinkle TAIJIN CLASSICO on at the table.

Agree with recommendations to add cumin and coriander seasoning. Also, don't skimp on the lime!

Thank you thank you thank you for this recipe which came in the March 3, 2024 "Cooking" insert in my Sunday NYT. I had never cooked with purple (red) cabbage before but I liked the sound of all of the ingredients. It is my new favorite soup!!! Oh, one difference -- I reduced the amount of chipotle in adobo -- 3 is too much heat even for me but definitely for my husband.

This is really good. I pretty much followed the recipe (though I appreciate the advice on pulling back on the chipotles.). I agree the lime is a must. But I was really surprised how delicious this is. I will make it again.

This is more like chili sin carne than a soup lol. Very hearty. Had everything in the pantry, so I was happy to find the recipe. Added a whole jalapeno with the onions and garlic, and some roasted corn kernels I had in the freezer (at the end). In the future I might dial back the chipotles a bit and add some cumin and oregano to balance the smokiness. Served with avocado, finely shredded napa cabbage, lime, cilantro, queso fresco, and crema.

I love this soup and will be making it again. I will differ from Christine who feels the go-withs are a must. It is delicious without them. It makes a big batch for a single cook. I gave a big bowl of it to my handyman, and then froze single leftover servings. What a treat to reheat a yummy lunch weeks later!

I submitted my review without the most important information. Instead of the can of pinto beans I used a can of chili beans with their gravy. It went well with the tortilla chips. Until I added the chili beans the soup was too bland. In all, loved the soup. Toppings not necessary. This will enter my soup rotation.

This is a good recipe and the toppings make it fun and interesting. The recipe has too much tomato for my taste and so I added another can of beans to re-proportion. I love the taste of chipotle but I was hesitant to use the full amount so I only used two. Later, I decided to add the third chipotle and I may add more with the leftovers. Corn would also be a nice addition.

I used the 2 recipes of charred tomato soup and vegetable tortilla soup. I chose the ingredients I liked Best. Fresh tomatoes are the great It took me about one and a half hour plus. Different and delicious.

We are primarily vegan cooks, and we specialize in soups. No food is too daring for us to try. But this? It wasn't good. Something about the red cabbage. It's a rare no-thank-you.

Hmm, liked this one but I don’t think it’ll enter the regular rotation— the flavor was a bit one-note but it was a satisfying healthy dinner. The leftovers will transition well to chili (more beans, some spices, some impossible beef). Worth making, as it was pretty easy.

Thoroughly enjoyed this recipe, the melding of the flavors...Purple cabbage, Japanese Sweet Potato, onion, garlic and tortilla chips, all blended together in my Le Creuset...I substituted one can of Chopped Green Chiles for 3 canned chipotles in adobo (too spicy), which worked out quite well, yet after 5 cups of water added to the puree with all pre-cooked vegetables, I have enough for 20 people, not 4 to 6? Guess we'll have to suffer through this delicious soup a few more days!!!

When I first decided to make this soup, I thought about substituting green cabbage. But the purple cabbage at the store looked so beautiful. I followed the recipe with 2 exceptions: I added cumin, and substituted 2 cups of cooked Rancho Gordo black beans. I served it with the toppings, and was surprised at how delicious and filling this vegetable forward soup is. My 21 year old granddaughter loved it - red cabbage and sweet potatoes - together! Who would have known.

I’ve made a lot of tortilla soups in my day but the cabbage here was a novel addition, and I really enjoyed it. Allow it to sit for a solid 4 minutes on the bottom of the pot undisturbed to get a good char I also caramelized tomato paste for a couple minutes at the end of the cabbage cook then added a beer instead of using puréed tomatoes to delicious result. It’s a flexible base - add corn, use whatever cooking beans you have, throw in red peppers, etc