Vegan Tortilla Soup

When a heavy Mexican meal doesn’t appeal, make this basic vegan tortilla soup. To give it some weight, feel free to add corn kernels or black beans. 
When a heavy Mexican meal doesn’t appeal, make this basic vegan tortilla soup. To give it some weight, feel free to add corn kernels or black beans. 

Vegan Tortilla Soup

Serves 6

Ingredients:

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• 1 tablespoon olive oil

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• 3 cups jarred tomato salsa

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• 3 cups vegetable broth

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• Zest of 1 lime

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• Vegetable oil for frying

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• 8 small corn tortillas, cut into 1-inch strips

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• Salt and freshly ground black pepper to taste

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• Vegan sour cream to taste

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• Vegan shredded cheese of your choice

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• 1 large, ripe peeled, pitted and diced avocado

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• 1 lime, cut into wedges

Directions:

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1. In a large saucepan, heat olive oil over medium high heat.

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2. Add salsa and cook, stirring often, for 10 to 12 minutes or until salsa begins to reduce and thicken.

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3. Add the broth and reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally.

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4. Meanwhile, pour 1/4-inch vegetable oil into a frying pan. Bring to medium-high heat.

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5. When oil is hot, add tortilla strips, in batches, and fry until crisp. Do not walk away from the stove, the strips will cook quickly. Transfer to a plate lined with paper towels to drain.

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6. Taste soup and season with salt and pepper.

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7. Ladle into bowls and top with sour cream, shredded cheese, avocado, and tortilla strips. Serve with lime wedges.

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