Chrissy Teigen’s Vegetable Tortilla Stew

I never really was a huge soup person.. but I guess I never really was a huge ‘anything’ person until about 10 years ago. It’s been a gradual process drifting out of my picky-mindedness, but it’s definitely the opposite of how I used to feel about food in general. 

The only soup I ate growing up was a good ol’ chicken noodle soup, and it was from a can… looking back I find it pretty sad, but I’m [hopefully] not even halfway through life, and I’m so glad my palate has expanded and I try new foods pretty often now! 

I am a cookbook fanatic, and when I get a new one, I try to make a few dishes out of it before I file it away into my ‘cookbook library.’ I am a Chrissy Teigen fan, so I had to get her new cookbook Cravings when it came out. She’s hilarious and beautiful, and LOVES food and cooking (not to mention, she has a little French bulldog). And the cookbook is exactly what I expected — it’s awesome.

This was one of the best-looking recipes in the book, and I figured now was the time (if any) to make some soup! It’s a spicy vegetable tortilla stew, that’s got a Mexican flare. Peppers, onions, tomatoes, and black beans give this soup some stellar flavor and I loved the crispy tortilla ‘strippies’ on top! 

I’ll be sharing another recipe from the book ASAP, but in the meantime, you should enter to win your OWN copy of the book below. I love it so much, I’ve decided to do a little giveaway! Scroll down below the recipe to enter. The giveaway goes through the end of the month and I will ship the book through Amazon Prime to an 18+ U.S. resident. Good luck!

Vegetable Tortilla Stew

2016-03-08 17:54:09

Serves 8

A hearty vegetarian stew from Chrissy Teigen's Cravings cookbook. I love the crispy tortilla strips on top!

Write a review

Save Recipe

Print

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

Prep Time

15 min

Cook Time

1 hr

Total Time

1 hr 15 min

For the Stew

2 tablespoons vegetable oil

1 large red onion, diced

1 large green bell pepper, diced

1 large jalapeno pepper, finely diced with seeds

4 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon ground cumin

½ teaspoon cayenne pepper

Kosher salt & freshly ground black pepper

4 cups low-sodium vegetable or chicken broth

2 (15-oz.) cans diced tomatoes in juice (I used fire-roasted)

2 (15-oz.) cans black beans, drained and rinsed

1 cup cooked rice

For the crispy tortilla strips

2 cups vegetable oil, for frying

4 corn tortillas

Kosher salt

For Serving

Roughly chopped cilantro leaves

1 avocado, sliced

Crumbled cotija or shredded cheddar cheese

For the Stew

1. In a soup pot, heat the oil over medium heat until shimmering. Add the onion, bell pepper, and jalapeno and cook until onion is translucent (about 10 mins). Stir frequently.
2. Add garlic, chili powder, cumin, cayenne, 2 teaspoons salt, and ½ teaspoon black pepper. Stir until fragrant about 2 minutes.
3. Add chicken broth, tomatoes, and beans and bring to a boil. Reduce heat and simmer for 30 minutes.
4. Add the rice and cook about 15 more minutes until thick. Season to taste with salt and pepper.

For the crispy tortilla strips

1. Fill a small or medium saucepan with a couple inches of oil and heat over medium-high heat. Stack tortillas and cut them into thin strips with a sharp knife. When oil is heated, add a handful or strips at a time to the hot oil, and fry until crisp (about 1-2 minutes). Remove to paper towels and sprinkle with salt.
2. To serve, divide soup among bowls and garnish with cilantro, cheese, and tortilla strips.

By Chrissy Teigen

Adapted from Cravings Cookbook

Adapted from Cravings Cookbook

That Square Plate https://www.thatsquareplate.com/

Chrissy Teigen’s Cravings Cookbook Giveaway