Vegan Tortilla Soup
A wonderful soup to transition from end of summer into Fall. It packs a bounty of summer flavours, with a warming comfort for those cooler summer evenings. Be sure to season well, as it will really bring out the flavours. We added a hefty handful of vegan cheese, chopped avocado, tortilla strips, and green onion on top to really round out this hearty and filling dish.
Ingredients
Instructions
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Step 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.
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Step 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.
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Step 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.
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Step 4
- Meanwhile, make your tortilla strips.
- Slice flour tortillas into 2 inch strips.
- 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.
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Step 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.
Avocado, Black Beans, Chia, Chili, Corn, Cumin, Garlic, Lime, Onion, Peppers, Soup, Tortilla
This is one of my all-time favorites!