Tortilla Soup

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Servings: 4 Prep: 45 min Pescetarian Vegan Vegetarian Entree Soup Freezable Homestyle Kids Soup: Hot Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Cumin, Corn Tortillas, Cilantro, Avocados, Lime

Ingredients

For the soup:

1 large onion

1 tablespoon extra virgin olive oil ⚠

1 tablespoon minced garlic

1 ½ teaspoons sea salt, plus more to taste

½ teaspoon ground black pepper, plus more to taste

1 teaspoon cumin ⚠

½ teaspoon chili powder

28 ounces crushed tomatoes

2 cups vegetable broth

1 cup salsa

4 cups cooked black beans

4 ounces hatch chiles

For the toppings:

4 corn tortillas ⚠

1 bunch cilantro ⚠

2 avocados ⚠

1 lime ⚠

8 tablespoons coconut oil

Instructions

1. For the soup: Peel and chop onion.

2. In a large skillet over medium heat, add the oil, onion, and garlic. Cook until soft and transparent, stirring occasionally.

3. Stir in the sea salt, pepper, cumin, and chili powder.

4. Add the crushed tomatoes, vegetable broth, salsa, black beans, and green chilis. Stir to combine well, and bring soup to a simmer.

5. For the toppings: Cut the tortillas into strips. Wash and chop the cilantro. Peel, pit, and dice the avocado. Cut lime into wedges for garnish.

6. In a frying pan over medium high heat, melt coconut oil until shimmering.

7. In small batches, fry the sprouted corn tortilla strips in a single layer. Strain in a mesh strainer over a bowl to catch any oil drippings.

8. Ladle soup into shallow bowls and top with tortilla strips, cilantro, and avocado. Serve with lime wedges, salt, and pepper on the side.