The spices, vegetables, and crispy tortilla strips in this vegan tortilla soup give it a lot of flavor. This meal is great for any day of the week because its hearty and filling.
Ingredients:
- 6 corn tortillas
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeo pepper, diced
- 1 can 15 oz diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 cup corn kernels
- 1 can 15 oz black beans, drained and rinsed
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Avocado slices, for garnish
Instructions:
Warm the oven up to 190C 375F
Spread olive oil on the tortillas, stack them, and then cut them into thin strips
On a baking sheet, spread out the tortilla strips
Bake for 10 to 12 minutes, or until they are golden brown
Put olive oil in a big pot and heat it over medium-low heat
Put in the jalapeo, onion, garlic, red bell pepper, and onion
About 5 minutes of cooking will soften the food
The vegetable broth, cumin, chili powder, and paprika should all be stirred in now
Bring to a low boil
Mix in the black beans and corn kernels
Let it cook for 15 to 20 minutes
Add the lime juice and season with salt and pepper
Put crispy tortilla strips, fresh cilantro, and avocado slices on top of the hot soup to serve
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