Vegan Tortilla Soup

This Tortilla Soup is spicy, warming, and a great remedy for the cold outside. Traditionally, the soup is made with dried pasilla or arbol peppers. I wasn’t able to find any near me so I improvised with what I could find which was dried bird’s eye and chipotle peppers in adobo. I would still recommend using the traditional peppers and I will note those ratios in the recipe. This version is spicier than a traditional Sopa Azteca (tortilla soup) so if you’re looking for a bit of a kick, this is for you.

Ingredients

• 1 T avocado oil

• 4 roma tomatoes

• 3 dried pasilla peppers, or 4 birds eye chili peppers

• 1 dried arbol pepper, or 1 ½ chipotle pepper in adobo, roughly chopped

• 1 white onion

• 3-4 garlic cloves

• 1 t oregano

• 1 t cumin

• 3 ½ cups vegetable broth

• 3 cups water (or 3 more cups of broth if you have it)

• 3 bay leaves

• 1 16 oz can diced tomatoes

• 1 16 oz can black beans, slightly drained

• 1 16 oz can corn, drained

• 6-8 tortillas, sliced and fried

• 1 T avocado oil

Directions

1. Heat oil in a stock pot over medium to high heat. Quarter tomatoes and onion. Add chilis, tomatoes, onion, and garlic to the pot. Stir to combine and let cook down for 8-10 minutes. Cover and cook for an additional 5-7 minutes, or until everything softens.

2. Transfer mixture to a blender and blend until smooth. Add blended base back to the stock pot and return to heat.

3. Add bay leaves and seasonings. Then, add broth and water if needed. Bring to a simmer.

4. Add diced tomatoes, black beans, and corn. Lower heat slightly, cover, and simmer for 10-15 minutes.

5. If you want to make your tortilla strips, cut tortillas length-wise and in half to create strips. Heat oil in a pan over medium to high heat. Spray tortillas with avocado oil. Fry in batches until crispy on all edges.

6. Serve soup with tortilla strips, cilantro, lime wedges, or avocado.