Vegan Tortilla Soup
Author: Chef Sophie
Recipe type: Soup
Cuisine: Mexican
Serves: 4
- 5 cups of vegetable broth
- 1 large onion minced
- 2 cloves of garlic crushed
- 2 tsp chili powder
- 1 Tbl cumin powder
- Salt
- 1 cup of whole corn kernels
- 1 can of black or
- ½ cup of chopped mild green chiles (small can)*
- 1 cup of stewed tomatoes (or chunky salsa)
- 3 slices of avocado per person
- 1 cup fresh cilantro washed and dried
- crushed tortilla chips
- Vegan cheese (optional)
- chopped green onions
- Heat up the broth.
- Stir fry the onion and garlic in some olive oil for a few minutes.
- Add the chili and cumin powder.
- Pour the broth over and stir.
- Add the corn, the beans, the green chiles, the tomatoes, and stir again.
- Cover and cook for 15mn on medium heat.
- Taste and add salt if needed.
- Serving the soup:
- Find nice soup plates. Ladle the soup, making sure you have all the colors present (green, yellow, black, red) and enough broth.
- Garnish with chopped cilantro and green onions>
- Add the slices or chunks of avocado and the crushed tortilla chips at the very last minute, right before serving.
- You can also sprinkle some vegan cheese.
- Eat immediately to get crispy chips!
Recipe by Kind Cooking at https://kindcooking.com/vegan-tortilla-soup/
3.5.3208