Tortilla Soup

Name: Tortilla Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 dried California Chiles seeds removed; 2 dried guajillo chiles seeds removed; 1 dried chipotle chile seeds removed; 6 TBS avocado oil divided; 1 LB tomatoes cut in half; 1 large white onion quartered; 10 cloves garlic peeled; 1 jalapeño deveined, deseeded, and cut in half; 2 6-inch charred corn tortillas, roughly torn; 3 tablespoons Mexican oregano; 4 teaspoons ground cumin; 1 tsp kosher salt plus more to taste; 8 oz vegan chick’n strips; 6 cups vegan chick’n broth or vegetable broth; 1 28 oz can fire roasted diced tomatoes; 3 cups frozen corn defrosted; 1 15 oz can of black beans, drained and rinsed

Instructions

Prep:20minCook:45min

Perfectly spiced and oh-so-satisfying, this Vegan Chick’n Tortilla Soup comes together effortlessly, yet builds on flavor with the help of dried chiles, spices and charred corn tortillas as the base of the broth! Easy and warming, it’s the perfect weeknight winter soup.

Updated at: Fri, 02 Feb 2024 21:26:50 GMT