Kathryn Lovett's Blog-My Vegan Journey

Vegan Tortilla Soup

Vegan Tortilla Soup

1 tablespoon coconut oil

1 cup onion, chopped

1/2 cup green bell pepper, chopped

2 tsps chili powder

1 tsp cumin

4 cloves garlic, minced

2 cans fire roasted tomatoes, chopped

2 cans black beans, rinsed and drained

1 can corn, rinsed and drained

1 small can green chilis, chopped (4 oz)

2 cups vegetable stock ( I used Better Than Boullion Vegetarian Chicken flavor)

1 cup water

8 oz extra firm tofu, cubed

1/4 cup cilantro, chopped

2 scallions, thinly sliced

juice of one lime

Salt and pepper to taste

Crispy tortillas

1 avocado, chopped for garnish

In a large stock pot, heat coconut oil over medium heat.  Add onion and bell pepper.  Saute for 5 minutes or until slightly soft.  Add garlic, chili powder and cumin.  Cook until fragrant.

Add the rest of the ingredients, except for cilantro and scallions.  Add salt and pepper to taste.  Bring to a simmer and cook for 30 minutes.  Add cilantro and scallions.  Cook for another 5 minutes.  Remove from heat and stir in 1/2 cup of tortillas (or a handful) and lime juice.

To serve, ladle into bowls and top with crispy tortillas and avocado.

Makes about 6 servings.


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