Vegan Tortilla Soup
Are you a fan of Mexican cuisine? Then you're in for a special treat! Here is how you can make the easiest and most delicious vegan tortilla soup - it tastes amazing!
Ingredients
- 1 tsp olive oil
- 1 small white onion diced
- 3 cloves garlic minced
- 2 jalapeño sliced
- 1 ½ cup diced tomatoes
- 1 to rtilla
- 2 cups homemade vegetable stock
- 1 Tbsp chili powder
- 2 tsp garlic powder
- 1 tsp cumin powder
- 2 cups cooked red kidney beans
- 2 Tbsp chopped cilantro
- 2 Tbsp lime juice
- For the topping:
- 1 to rtilla dry-fried
- 1 avocado
- a handful of cilantro
- juice from 1 lime
- salt and pepper to taste
Instructions
- Saute the onion, garlic, and jalapeño in the olive oil for 5 minutes, stirring until soft and fragrant.
- Add the tomato, vegetable stock, cumin, chili powder, and garlic powder. Stir well and simmer over medium heat for 10 minutes.
- Stir in the red kidney beans, cilantro, and lime juice and simmer a few more minutes.
- Transfer 1 cup of the mixture, break the tortilla into pieces and add both to the blender. Blend until smooth.
- Return the blended mixture to the soup and mix to incorporate.
- Add salt and pepper to taste.
- Serve topped with avocado, cilantro, fresh lime, and dry fry tortilla pieces.
Nutrition
Calories: 338kcalCarbohydrates: 27gFat: 8gFiber: 12gSugar: 9g
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