Vegan Tortilla Soup
Ingredients:
1 tbsp olive oil
1.5 cups chopped onion
2 garlic cloves, minced
2 bell peppers, chopped
1 zucchini, chopped
1 ear fresh corn
1/2 cup green onion, chopped
3 tbsp ground cumin
One 28-oz can crushed tomatoes
1 can chopped green chili peppers, drained (optional)
3 cups vegetable broth
2 tbsp chia seeds (optional)
1.5-2 cups cooked black beans (or beans of choice)
1/4 cup tequila
1 teaspoon maple syrup
1 to 2 cups seitan (optional)
Cilantro for garnish
salt & pepper & crushed red chili pepper, to taste
Fresh lime juice, to garnish on top
Non-Dairy Cheese (I use Daiya cheese), for sprinkling
Chopped avocado, for garnish
Tortilla sticks (flour tortillas, olive oil, garlic powder, chili powder, to taste)
1. In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Preheat oven on medium broil setting.
2. Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob (I take a chef’s knife and slice down the 4 sides). Add the veggies into the pot and sauté for another 5-10 minutes.
3. Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in drained and rinsed beans just before serving.
4. Meanwhile, make your tortilla strips. Slice flour tortillas into 2 inch strips (see below). Place in a small bowl and drizzle with olive oil to coat. Sprinkle on garlic powder and chili powder (to taste) and mix well with hands. Place on a lined baking sheet and broil for up to 3 minutes on medium. Watch very carefully. When golden, remove from oven.
5. After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla strips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.
I also stirred in 2 tbsp of chia seeds to pack in more nutrition and thicken the broth slightly.
While the soup was simmering, I made some tortilla strips by slicing up an Ezekiel tortilla and sprinkling on olive oil, chili powder, and garlic powder. I broiled it on medium heat for 3 minutes until golden and crisp. They tasted amazing!
Your healing dinner is served, complete with Daiya cheese, fresh lime juice, chopped avocado, tortilla strips, Herbamare, pepper, and green onion!