- Rachael Ray - https://www.rachaelray.com -

Green Tortilla Soup

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.


To serve: diced avocado dressed with lime, thinly sliced radishes, toasted pepitas, cilantro leaves


This vegan meal is also gluten-free!

Preheat broiler. Place tomatillos on a baking sheet [1] or broiler pan [2], spray with cooking spray and season with salt and pepper. Broil the tomatillos until charred and splitting. Place in a food processor with the lime juice, a teaspoon of agave or honey and 2 cups vegetable stock. Purée and reserve. 

Reduce oven temperature to 400°F. Arrange tortilla strips on a baking sheet [1], spray with cooking spray and season with salt. Bake to crispy and golden. 

Heat a soup pot [2] over medium-high heat with olive oil, 2 turns of the pan [2]. Add corn and zucchini, and lightly brown. Add jalapeños, onions and garlic, and season with salt, pepper, cumin, coriander and oregano. Partially cover pot and soften onions 5-6 minutes. Add reserved tomatillo purée, remaining 2 cups stock and garbanzo beans, and simmer a few minutes for flavors to combine; adjust seasonings to taste. 

To serve, arrange tortilla strips in shallow bowls [3] and top with a few pieces of diced avocado, ladle soup over and garnish with radishes, pepitas and cilantro leaves.