Vegetable Tortilla Soup

This plant-based version of a classic Mexican American soup is a hearty, satisfying bowl of goodness that bursts with fresh, exciting flavors. Charred corn, fire-roasted tomatoes, black beans, and more swim in a richly-flavored broth which gets a ch… — This plant-based version of a classic Mexican American soup is a hearty, satisfying bowl of goodness that bursts with fresh, exciting flavors. Charred corn, fire-roasted tomatoes, black beans, and more swim in a richly-flavored broth which gets a characteristic smokiness from chipotles in adobo sauce. Topping off the delicious soup are all the usual suspects: lime, cilantro, avocado, and crispy homemade tortilla strips. (Photo source: Jared Kent)

| Yield: 4 servings | Time: 45 minutes |

Ingredients

Tortilla soup

3 tablespoons vegetable oil

1 cup fresh or frozen corn kernels

1 small white onion, diced small (about ¼ inch)

1 poblano pepper, diced small (about ¼ inch)

6 cloves garlic, thinly sliced

1 chipotle pepper in adobo sauce, minced

1 teaspoon paprika

1 teaspoon ground cumin

1 tablespoon red wine or apple cider vinegar

1 14.5-ounce can black beans

1 14.5-ounce can fire-roasted tomatoes (or regular diced tomatoes)

4 cups vegetable stock or water

1 bunch cilantro, roughly chopped, with a few leaves reserved for garnish

zest and juice of 1 lime

salt and pepper to taste

Crispy tortilla strips

6 6-inch corn or flour tortillas, cut into thin strips (roughly 1 inch long by ¼ inch wide)

1 tablespoon vegetable oil

1 teaspoon paprika

½ teaspoon chili powder

salt and pepper

For serving

lime wedges

cilantro leaves

2 avocadoes, sliced

additional optional garnishes:

vegan shredded cheddar, dairy-free sour cream or yogurt, hot sauce

Preparation

For the tortilla soup

Heat the oil over high in a large pot. Add the corn (defrost first if using frozen) and cook on high heat for 4-5 minutes, stirring occasionally, just until the corn gets slightly charred.

Turn the heat down to medium-high and add the onion, garlic, poblano, and chipotle to the pot along with the spices and vinegar. Season with a pinch of salt and pepper. Cook for 3-4 minutes until the vinegar cooks out.

Pour the black beans, tomatoes, and vegetable stock into the pot. Bring to a boil then reduce the heat to a simmer. Simmer uncovered for 20-25 minutes.

Remove from the heat and add the lime and chopped cilantro. Season to taste with salt and pepper.

For the tortilla strips

Preheat the oven to 350F.

In a medium-sized bowl, toss the tortilla strips with the oil and spices to coat evenly. Lay out onto a sheet pan in a single layer and bake for 8-10 minutes or until crispy. Remove from the oven and serve over soup.

For serving

Ladle the soup into bowls and serve hot with tortilla strips, lime wedges, cilantro, avocado, and any other desired garnish.

Zero-waste tips

• This soup can be a great clean out the fridge or pantry meal. Feel free to add other vegetables you need to use up such as carrots, bell peppers, or celery. You can also swap in red, white, or pinto beans.

• Save the avocado pits to make tea, blend into smoothies, turn into face cream, shampoo, or fabric dye.