Vegan Tortilla Soup

3.8 (3 reviews)
Vegan

Vegan Tortilla Soup

  • Prep Time 15 minutes
  • Cook Time 25 minutes
  • Servings 4
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Ingredients

  • 1 Tbsp. vegetable oil
  • 1 medium onion, diced
  • 7 cloves garlic, minced
  • 2 chipotle or fresh jalapeño peppers, seeded and chopped
  • 1 pasilla or Anaheim pepper, seeded and chopped
  • 1 (28-oz.) can crushed tomatoes
  • 4 cups faux chicken broth (try Osem or Telma brands, available in the kosher section of supermarkets)
  • Vegetable oil for frying
  • 12 white corn tortillas, cut into thin strips
  • 2 tsp.  salt, plus extra to sprinkle on the tortillas
  • Juice from one freshly squeezed lime
  • 2 ripe avocados, cut into small chunks
  • 4 Tbsp. nondairy sour cream
  • 1 green onion, chopped
  • 2 sprigs cilantro, chopped

Instructions

  • Heat the oil in a nonstick skillet over medium heat. Add the onion and garlic and sauté until golden.
  • In a blender, purée the onion, garlic, peppers, and half the can of tomatoes. Transfer the purée, along with the remaining half can of crushed tomatoes and the broth, to a large pot. Bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, for 20 minutes.
  • Meanwhile, heat the oil for frying in a heavy pot over medium-high heat or in a deep-fryer. Add the tortilla strips and fry until golden brown. Transfer the strips to a paper-towel-lined plate and sprinkle with salt.
  • Just before serving, add 2 tsp. salt and the lime juice to the soup and stir. Divide the avocado chunks into four soup bowls, ladle the soup over them, and garnish each with 1 Tbsp. nondairy sour cream, fried tortilla strips, green onions, and cilantro. Serve immediately.

Makes 4 servings

Rated 3.8/5 based on 3 reviews
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