Vegan Tortilla Soup
 
Prep time
Cook time
Total time
 
The ultimate Mexican soup combining the goodness of black beans and avocados and the crunchiness of tortilla chips.
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 4
Ingredients
  • 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
Instructions
  1. Heat up the broth.
  2. Stir fry the onion and garlic in some olive oil for a few minutes.
  3. Add the chili and cumin powder.
  4. Pour the broth over and stir.
  5. Add the corn, the beans, the green chiles, the tomatoes, and stir again.
  6. Cover and cook for 15mn on medium heat.
  7. Taste and add salt if needed.
  8. Serving the soup:
  9. Find nice soup plates. Ladle the soup, making sure you have all the colors present (green, yellow, black, red) and enough broth.
  10. Garnish with chopped cilantro and green onions>
  11. Add the slices or chunks of avocado and the crushed tortilla chips at the very last minute, right before serving.
  12. You can also sprinkle some vegan cheese.
  13. Eat immediately to get crispy chips!
Recipe by Kind Cooking at https://kindcooking.com/vegan-tortilla-soup/