The last time I ate a tortilla soup was in a hole-in-the-wall restaurant in Cozumel, Mexico, six years ago. Not sure why it took me so many years to make it. Especially when it’s my husband’s favorite soup (I didn’t remember it was his favorite until I made it).
Adapted from Jamie Oliver’s excellent (recipes) and inspiring (to cook and travel around America) cookbook, Jamie’s America. Enjoy!
Vegan Tortilla Soup
Servings: 4
Ingredients
- Avocado oil or olive oil
- 1 onion - peeled and chopped
- 2 garlic cloves - peeled and crushed
- 2 carrots - peeled and diced
- 2 red bell peppers or 4 small ones - seeded and diced
- 2 yellow peppers or 4 small ones - seeded and diced
- 1 teaspoon chipotle powder or smoked paprika
- ½ teaspoon cumin
- 1 x 28oz. can diced tomatoes
- 1-2 bay leaves
- 10-15 leaves fresh oregano - optional
- 1 qt or 946ml vegetable stock or water
- Salt & black pepper
Serve with
- Avocado
- Tortilla chips
- Lime wedges
- Chopped jalapeño – seed it if you prefer not spicy
