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).
Vegan Tortilla Soup
- 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
- Tortilla chips
- Lime wedges
- Chopped jalapeño – seed it if you prefer not spicy
- Warm about ¼ cup avocado or olive oil in a big pot over medium heat. Fry the onion and garlic for 1-2 minutes. Add the carrots, peppers and spices, and fry gently until the veggies are tender, about 15 minutes, stirring occasionally to prevent them from burning.
- Add the canned tomatoes, bay leaves, oregano and stock. Taste before you add the salt and pepper, sometimes store bought stocks are salty.
- Pour in 1 + ½ tomato can’s worth of water and bring to a boil, then lower the heat to a simmer for 20 minutes, stirring occasionally.
- Taste and correct seasoning. Serve the soup in small bowls. Squeeze in a little bit lime juice, top with a few slices of avocado and chopped jalapeño. Break in 2-4 tortilla chips and crumble in some cheese. Provecho!