It’s been rainy in Austin lately and that means it’s time to make a pot of soup! Tortilla soup has always been a favorite of mine. Combining the flavors from my favorite Mexican dishes and the fact that it is soup makes this a frequent item on our menu.
After going vegan, I had to adapt my old recipe since I used to use chicken broth – yes it’s true :/ It’s easy to forget that I haven’t always been vegan!
Luckily there is this amazing product, Better Than Bouillion No Chicken Base. This stuffed is seriously magic! It gives soups so much flavor and most importantly, no chickens were harmed in the making of this product! I used this bouillon in my soup, but you can easily sub regular vegetable broth if you don’t have any.
- 2 bell peppers (orange and red)
- 1 anaheim chili pepper
- 1 yellow onion
- 4 cloves of garlic
- 6 cups vegetable broth
- 2 cans black beans
- 2 cups corn (fresh or frozen)
- 1 can diced tomatoes
- tortilla chips
- 1 Tbsp cumin
- 1 Tbsp paprika
- 2 tsp chili powder
- 1 tsp salt
- Heat olive oil over medium heat in a large pot.
- Dice bell peppers, chili pepper and onion and cook in the pot for 5 minutes, until the edges are browned.
- Place the sautéed vegetables into a high speed blender with the veggie broth and garlic. Blend until completely smooth.
- Add the pureed mixture back into the pot over medium heat. Add the black beans, corn, diced tomatoes, cumin, paprika, chili powder and salt.
- Cook for 20 minutes to let the flavors blend.
- Serve topped with crushed up tortilla chips and chopped cilantro..
- Other great toppings include pico de gallo diced, avocado and cashew nacho cheese