Vegan Tortilla Soup

Tastes like vacation

https://www.cutoutandkeep.net/projects/vegan-tortilla-soup • Posted by Clair

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.

You will need

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)

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Description

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.

Instructions

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

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

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. Turn off the heat and add the cilantro.

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.