Roasted Veggie Tortilla Soup
Roasted Veggie Tortilla Soup
Wow, this soup is so flavorful and satisfying! It can be made to taste bold and extra spicy or with just a hint of heat. I used Veggies and Black Beans to give the soup it’s heartiness. You can easily change up the veggies or even add a plant based Chicken like most traditional recipes call for. The toppings are everything and of course the Tortilla chips! Using a bagged Tortilla Chip is always an option but they’re so easy to make from corn or flour Tortillas. You can choose to fry them like I did or bake them for a healthier option.
Serves 4
Ingredients
4 cups of Ocean’s Halo Pozole Broth ( You can also use any veggie or “chicken” broth)
28 oz Fire Roasted Crushed Tomatoes
1 Large Zucchini chopped
2 1/2 cups Fire Roasted Frozen Corn
1 can of Black Beans
1 small Onion chopped
3 cloves of Garlic minced
2 tsp of Cumin powder
2 tsp of Coriander Powder
1 tsp of Smoked Paprika
1 tsp of Cayenne Pepper
2 Chili de Arbol without seeds (you can sub any pepper such as Jalapeño or Serrano)
Salt & Pepper to taste
4 Corn Tortillas
Canola Oil for frying
Toppings
Fresh Avocado
Vegan Sour Cream ( I use Follow Your Heart or Tofutti brands)
Shredded Cheddar Cheese
Fresh Cilantro chopped
Fresh Lime Wedges
Directions
1. Cut the Zucchini into cubes and coat with a bit of Oil, Salt, Pepper & Cumin. Bake at 375 for 40 minutes, flipping once. Set aside.
2. Sauté the Onion and Garlic until Onions become translucent, about 3-5 minutes.
3. Add in the Fire Roasted Tomatoes and Spices and continue to cook for 5-10 minutes.
4. Add in the Pozole Broth, cover and simmer on medium heat for 25 minutes.
5. Blend the soup with either an immersion blender or regular blender until almost smooth and continue to simmer.
6. Cut the Tortillas into thin strips and fry a few at a time in about an inch of oil until golden brown and crispy. Sprinkle with a little bit of salt while hot and let them drain on a paper towel until ready to use.
7. Add the Frozen Corn, Black Beans and Zucchini to the Soup and simmer for another 15 minutes until heated through.
8. Serve with Tortilla strips, Fresh Avocado, Vegan Sour Cream, Shredded Vegan Cheese, Chopped Cilantro and Fresh Lime Wedges
