Vegan Tortilla Soup

Tastes like vacation

Posted by Clair

About

This soup begins with a vegetable base, made hearty and thick with grits, and topped with a few goodies. Yes, it has jalapeños. No, it's not spicy. It is 100% delicious.

Share

You Will Need (19 things)

  • Lime Juice
  • vegan Cheese
  • ¼ cup fresh Cilantro chopped
  • ¼ cup Nutritional Yeast
  • 3 cloves Garlic finely chopped
  • 2 small Onion(s) chopped
  • 1 tbsp Olive Oil
  • 4 cup Water
  • Corn Tortillas
  • 1 extra large vegetable Bouillon Cube
  • 1 28 oz. can of diced Tomatoes
  • 1 tsp Garlic Powder
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 2 Jalapeno Peppers deseeded and chopped
  • 2 ½ cup cooked Black Beans
  • 1 cup Corn
  • 1 cup instant Grits
  • Avocado(s)

Steps (7 steps, 90 minutes)

  1. 1

    Preheat oven to 400 degrees. Slice tortillas into thin strips and spread out on a cookie sheet. Bake for 10-15 minutes, tossing occasionally, until beginning to brown. Set aside.

  2. 2

    Heat the oil over medium heat, and saute the onion and garlic until soft.

  3. 3

    Add the water, bouillon, tomatoes, and three spices and bring to a boil. When boiling, add the jalapeños, reduce the heat, cover, and simmer for 30 minutes.

  4. 4

    Turn off the heat and very carefully blend the vegetable base with an immersion blender.

  5. 5

    Add the beans, corn, grits, and nutritional yeast. Turn the heat to high, and bring to a boil, stirring constantly. Keep soup at a light boil for 5 more minutes, stirring.

  6. 6

    Turn off the heat and add the cilantro.

  7. 7

    Ladle the soup into bowls and squirt a little lime juice over them. Top with vegan 'cheese', crispy tortilla strips, fresh avocado, and fresh cilantro.