Vegan Tortilla Soup
Ingredients
-
1
tbsp
olive oil
-
1½
cups
chopped onion
-
2
cloves
garlic
-
2
count
bell peppers
-
1
count
zucchini
-
1
ear
fresh corn
-
½
cup
green onion
-
3
tbsp
ground cumin
-
28
oz
crushed tomatoes
-
1
can
chopped green chili peppers
-
3
cups
vegetable broth
-
2
tbsp
chia seeds
-
1½-2
cups
cooked black beans
-
to taste
salt & pepper
-
to taste
crushed red chili pepper
-
to garnish
fresh lime juice
-
to sprinkle
Non-Dairy Cheese
-
to garnish
chopped avocado
-
to taste
Tortilla sticks
Instructions
- Heat olive oil in a large pot and sauté onion and garlic for about 5 minutes.
- Chop the bell peppers, zucchini, and green onion, and remove corn from the cob, then add these to the pot and sauté for another 5-10 minutes.
- Stir in crushed tomatoes, cumin, vegetable broth, and chia seeds. Season with salt and pepper, then simmer for 25-30 minutes. Add beans just before serving.
- Prepare tortilla strips by slicing flour tortillas, drizzling with olive oil, and seasoning with garlic and chili powder. Broil for up to 3 minutes until golden.
- Serve the soup in bowls topped with avocado, lime juice, cheese, green onion, and tortilla strips.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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