Vegan Tortilla Soup

Ingredients: – 1 cup chopped onion – 1 tablespoon olive oil – 1 clove garlic minced – 1 jalapeño finely chopped (¼ cup) – 1 tablespoon cumin

Ingredients: – 1 teaspoon chili powder – 1 teaspoon paprika – 15 ounce can fire roasted tomatoes

Ingredients: – 1 ½ cups corn – 15 ounce can black beans – 5 cups low sodium vegetable broth – salt and pepper

Ingredients: – 2 or 3 corn tortillas – Cilantro – Avocado chopped – Key limes sliced in half – Hot sauce optional

 Preheat oven to 400°. Brush tortillas with olive oil. Slice into ¼" strips. Put on a baking sheet. Sprinkle with salt. Bake at 400° for 10-15 minutes, or until crispy.

 Preheat oven to 400°. Brush tortillas with olive oil. Slice into ¼" strips. Put on a baking sheet. Sprinkle with salt. Bake at 400° for 10-15 minutes, or until crispy.

 Add olive oil to a medium pot or Dutch oven. Add chopped onions. Cook about 5 minutes, or until translucent. Add minced garlic, jalapeño, cumin, chili powder, and paprika.

 Add olive oil to a medium pot or Dutch oven. Add chopped onions. Cook about 5 minutes, or until translucent. Add minced garlic, jalapeño, cumin, chili powder, and paprika.

 Cook for a minute longer. Pour fire roasted tomatoes, corn, black beans, and vegetable broth into pan. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes.

 Cook for a minute longer. Pour fire roasted tomatoes, corn, black beans, and vegetable broth into pan. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes.

 Garnish with corn tortilla strips, cilantro, and chopped avocado. Serve with key lime wedges and hot sauce.

 Garnish with corn tortilla strips, cilantro, and chopped avocado. Serve with key lime wedges and hot sauce.

Click to get  the recipe @ createmindfully.com