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Cheezy Tortilla Soup

November 18, 2016



1 onion

1 carrot

1 bell pepper

1 jalapeño (optional)

4 cloves garlic

1 Tbsp coconut oil

2 1/2 tsp each ground cumin and dried oregano

2 Tbsp chili powder

1/2 tsp. salt

1 can (14.5 oz) low-salt diced tomatoes

1/4 cup tomato paste

1/2 cup Barefood'n Happy Spicy Chipotle cheeze spread

5 cups vegetable broth

2 Tbsp lime juice

6-8 non-GMO corn tortillas, cut into 1" squares

1 can black beans, drained and rinsed

1 cup frozen non-GMO corn


Toppings: Chopped cilantro, avocado, etc.





Chop the onion, carrot and bell pepper (a food processor is great for this).  Mince garlic and jalapeño.


In a large pot, saute onion in oil until it softens.  Add carrot and bell pepper and cook until soft (a few minutes).  Add jalapeño, garlic, spices and salt and stir 30 seconds.  Add diced tomatoes, tomato paste, and Barefood'n Happy cheeze, stir well to incorporate.  Add broth, lime juice and tortilla squares and cook about 10 minutes.  


Turn off heat, grab an immersion blender and pulverize until smooth.  If you don't have an immersion blender, you can put this into a blender in batches and blend until smooth.  Taste and adjust to your liking.


Put soup back in pot, add beans and corn.  Stir until warm.  


Serve with chunks of avocado, cilantro, or other garnish of your choice.





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