Satisfy all five senses and dive into a flavorful bowl of vegan tortilla soup—as seen in the charming comedy-drama Tortilla Soup (2001)!
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The Story: Tortilla Soup (1994)
A clever reimagining of Ang Lee’s beloved Eat Drink Man Woman (1994), Tortilla Soup (2001) revolves around a Latino-American family based in East Los Angeles.
Three grown sisters—Maribel (Tamara Mello), Leticia (Elizabeth Peña), and Carmen (Jacqueline Obradors)—struggle to find direction while living under the same roof as their widowed Mexican-American father, Martin (Hector Elizondo). A master chef in the autumn of his life, Martin’s once-powerful sense of taste and smell have virtually disappeared. At a professional and personal crossroads, he struggles to keep tradition alive.
One comforting constant is the Naranjo family’s weekly dinners. Every Sunday, Martin prepares a vibrant spread of time-honored Mexican dishes. In between mouth-watering bites of food, Martin and his daughters speak—and debate—from the heart.
Leticia, a single schoolteacher and devout Christian, leads every feast with prayer. When an unexpected suitor arrives, she reimagines her future. Carmen suppresses her passion for the culinary arts, in order to pursue a successful business career. While the youngest daughter, Maribel, rebels against convention in an effort to “find herself,” she meets a young Brazilian man who lights up her world. Each sister faces a metaphorical fork in the road.
The first dinner in Tortilla Soup creates a chain reaction. Carmen makes an important announcement: she bought a condo and plans to move out of the family home. Although supportive, Martin is reluctant to let go and start from scratch. This news inspires everyone to embark on their own journeys—filled with friendship, romance, intrigue, and FOOD!
My Take
From the opening sequence, I was hooked! Martin sliced, chopped, de-seeded, grilled, sautéed, simmered, boiled, and baked a colorful variety of ingredients. His process was mesmerizing to watch. Every painstaking ritual was performed with the utmost care. The secret to creating unforgettable dishes? Cooking with heart and soul.
Most families can relate to the Naranjo’s experience. Even in the midst of strife, blood is thicker than water. Mothers, fathers, sisters, brothers, and extended family members share a wealth of memories. Whether we like it or not, these individuals influence our deepest desires. Sometimes, they nudge—or shove—us in the right direction!
Did you know that celebrity chefs Mary Sue Milliken and Susan Feniger—hosts of Food Network’s Too Hot Tamales—prepared every enchanting meal? You can taste their incredible takes on contemporary Mexican cuisine in person at Border Grill.
The Recipe: Hearty Vegan Tortilla Soup
I had to stop myself from drooling over the delicacies in Tortilla Soup. Cactus salad, squash blossom soup, stuffed cherry tomatoes, panuchos, tamales, fried plantains, bread pudding, “porcupine” cookies, and so many other recipes caught my eye.
Tortilla soup has always been one of my favorite comfort foods, so I was excited to experiment with this classic!
Hearty Vegan Tortilla Soup
Equipment
- Medium Saucepan
- Blender or Immersion Blender
- Can Opener
- Colander
- Ladle
- Measuring Cups & Spoons
- Wooden Spoons (2)
- Knives
- Fork
- Lemon/Lime Squeezer
Ingredients
Tortilla Soup
Part 1 (Garlic Tomato Sauce) – BLEND & ADD to Base!
- 1 tablespoon avocado oil
- 5 cloves garlic (peeled & minced)
- 2 cans fire-roasted diced tomatoes (14.5 ounces each)
- 3 chipotle peppers (in adobo sauce)
Part 2 (Tortilla Soup Base)
- 2 tablespoons avocado oil
- 1 large yellow onion (diced)
- 2 large green peppers (diced)
- 2 cans jackfruit in brine (14 ounces each, without liquid)
- 1 can fire-roasted corn (14.75 ounces, without liquid)
- 1 can pinto beans (15.5 ounces, without liquid)
- 8 cups vegetable broth
- 1 lime (juice only)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground cumin
Toppings (Highly Recommended)
- lime juice
- sliced avocado
- cilantro (chopped with stems removed)
- Garden of Eatin' Corn Chips
Instructions
Part 1 (Garlic Tomato Sauce) – BLEND & ADD to Base!
- In a saucepan, sauté the minced garlic with a tablespoon of avocado oil over medium heat.5 cloves garlic, 1 tablespoon avocado oil
- Once the garlic is caramelized, add two cans of diced fire-roasted tomatoes.2 cans fire-roasted diced tomatoes
- Chop three whole chipotle peppers (in adobo sauce). Stir them into the garlic tomato mixture.3 chipotle peppers
- Blend the sauce with an immersion blender OR traditional blender. Set aside to make the base.
Part 2 (Tortilla Soup Base)
- Chop your onion and green peppers. Add two tablespoons of avocado oil to your large stock pot. Stir in vegetables and sauté for 10 minutes or until browned.1 large yellow onion, 2 large green peppers, 2 tablespoons avocado oil
- Meanwhile, drain and rinse the jackfruit in a colander. Chop each piece, removing the core (hard sections). "Shred" by pressing into the jackfruit cubes with a fork. Rinse again and set aside.2 cans jackfruit in brine
- Once the vegetables are cooked, add one can of fire-roasted corn (without liquid) and stir evenly to distribute.1 can fire-roasted corn
- Mix in one can of pinto beans (without liquid), along with the prepared jackfruit.1 can pinto beans
- Pour in eight cups of vegetable broth AND garlic tomato sauce.8 cups vegetable broth
- Squeeze the juice of one lime into the soup.1 lime
- Stir well and add the salt, pepper, and cumin.1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon ground cumin
- Bring the soup to a boil and subsequently reduce to a simmer. Cook uncovered for at least 20 minutes!
- Don't forget to add loads of delicious toppings!lime juice, sliced avocado, cilantro, Garden of Eatin' Corn Chips
Notes
- MY FAVORITE TOPPING is the Garden of Eatin’ Corn Chips with Sea Salt. Similar to Frito’s but way better.
- How to prepare jackfruit? Here’s a helpful video. You don’t have to follow her advice word-for-word. When you buy canned jackfruit, the entire piece is edible.
JoAnn Smolen
So Yummy !!!