Tortilla Soup

By GuidingVegan

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)
• 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)

Details

Servings 6
Adapted from ohsheglows.com

Preparation

Step 1

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.