I’m back and better than ever with another RECIPE?! That’s where I start with an idea and whatever happens to be in the fridge that day and make something spectacular.
This tortilla soup & cheesy taquitos is HELLA spectacular, if I do say so myself. Those crunchy, crispy, cheesy taquitos are the perfect thing to dunk in that big bowl of tortilla goodness. This might even be one of the tastiest things I’ve ever made… honestly! Watch how it all came together below.
If you’re craving more of a handheld tortilla dish instead of a soup, check out the load of ideas in this post!
tortilla soup & cheesy taquitos
Ready for the most amazing tortilla soup you’ve ever tasted?! Dunk in some cheesy vegan taquitos for a satisfying dish any day of the week.
- 1 tbsp vegetable oil
- 1 C diced onion
- 1/2 C diced red pepper
- 1 tsp chipotle chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp dried sage
- 1 brick seasoned smoked tofu
- 3 garlic cloves, minced
- 2 diced vine tomatoes
- 1 1/4 C canned crushed tomatoes
- 2 C low-sodium vegetable stock
- 1/2 tbsp coconut sugar
- 1 C canned black beans
- 1 C thawed frozen corn kernels
- 1 lime (zest and juice)
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- vegan sour cream
- diced green onion
- diced avocado
- fresh cilantro
- 1-2 C vegetable oil (for deep frying)
- 8 corn tortillas
- 1/3 C jalapeño ranch dip (optional)
- 1 package vegan cheddar style shreds
To make the soup, start with a large stock pot and sauté onions with vegetable oil for 2 minutes until soft and fragrant. Then add red pepper and all the spices and sauté for 4 to 5 minutes.
Pull apart the brick of tofu so it resembles chunks of chicken. If you are using plain firm tofu, you might want to add a little more seasoning in the form of smoked paprika and/or cumin to your taste. Then stir in the tofu and the minced garlic and cook for 2 to 3 minutes.
Add crushed tomatoes and diced tomatoes. You don’t have to add fresh tomato, but I happened to have it when I made this. You can use all canned crushed tomatoes and you can even supplement some of the volume of that with some jarred salsa! I happened to add 1/4 cup of salsa in addition to the tomatoes and canned tomatoes because this is was made up on the fly, after all! Stir to combine everything with the tomatoes and then add low-sodium vegetable stock.
Bring the soup to a simmer, then add coconut sugar (this did help the acidity, but if you must, you can leave it out), black beans, corn, lime zest and juice, sea salt, and ground black pepper.
Let it simmer for at least another 20 minutes before serving.
To make the taquitos, heat up vegetable oil to 375°F in a wide cast iron pan. It should be about 1″ of oil on the bottom of the pan so the amount given in the ingredients is general, depending on the size of your pan.
- Using corn tortillas is the best, but they might be a bit dry and crack while you roll them. TIP: heat them for a few seconds in a pan without oil or anything just to soften them!
Spread a 1/2 tablespoon of jalapeño ranch onto one side of each tortilla and sprinkle a good layer of vegan cheddar style shreds on top. Tightly roll the tortilla from end to end and place 2 toothpicks on either end to hold it together. Do this with all the tortillas, and when your oil is hot enough you can begin frying.
Use the toothpicks to gently place 2 to 3 taquitos in the pan, then remove the toothpicks immediately. Use a metal spoon to spoon hot oil over top of the taquito to get the top browning as well. After 1 – 1 1/2 minutes, you can gently flip the taquitos over. Fry for another minute and then remove from the hot oil with a pair of tongs onto paper towel to absorb excess oil.
Serve soup in bowls with your desired toppings, like my cashew sour cream, and the hot and crunchy taquitos! Don’t forget to dip that taquito into the soup.
If you are interested in adding a splash of spice to your taquitos, check out my jalapeño ranch dip recipe.