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Vegan “Tortilla” Soup served with Sea Salt or Chipotle REAL THIN Crackers.

Vegan “Tortilla” Soup

Recipe by Karin Fisk | Prep Time: 10 minutes | Cook Time: 25 minutes
  •  Gluten Free
  •  Organic
  •  Recipe
  •  Recipes
  •  Vegan

INGREDIENTS

  • 2 tablespoons oil of choice
  • 1 large white onion, medium dice
  • 3 cloves of garlic, minced
  • 1-2 jalapenos, seeded and chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano (can sub regular oregano)
  • 1 qt vegetable stock
  • 1 14oz can crushed tomatoes
  • 1 14oz can of black beans, drained and rinsed
  • 1 14oz can hominy, drained and rinsed (can sub corn kernels)
  • Salt & pepper to taste
  • 1 avocado, diced
  • 1 tablespoon of vegan crème fraiche
  • Fresh cilantro leaves or sliced green onion
  • 1 lime cut into 8 even wedges

PREPARATION

Heat a large pot over medium heat. Add the butter/oil and allow to heat. Add the onion, garlic, and jalapeno cooking until soft (about 5 minutes). Stir in the chili powder, cumin, and oregano, allowing time to toast the spices. Add the stock and tomatoes, simmering for 3 minutes. Add the beans and hominy, simmering for another 10 minutes, until slightly thickened. Season with salt and pepper to taste.

Split ½ of the avocado between 2-4 bowls.

Pour the soup over the avocado.

Garnish with crème fraiche, remaining avocado, cilantro and lime.

Enjoy with Sea Salt or Chipotle REAL THIN Crackers!

INGREDIENTS

  • 2 tablespoons oil of choice
  • 1 large white onion, medium dice
  • 3 cloves of garlic, minced
  • 1-2 jalapenos, seeded and chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano (can sub regular oregano)
  • 1 qt vegetable stock
  • 1 14oz can crushed tomatoes
  • 1 14oz can of black beans, drained and rinsed
  • 1 14oz can hominy, drained and rinsed (can sub corn kernels)
  • Salt & pepper to taste
  • 1 avocado, diced
  • 1 tablespoon of vegan crème fraiche
  • Fresh cilantro leaves or sliced green onion
  • 1 lime cut into 8 even wedges

PREPARATION

Heat a large pot over medium heat. Add the butter/oil and allow to heat. Add the onion, garlic, and jalapeno cooking until soft (about 5 minutes). Stir in the chili powder, cumin, and oregano, allowing time to toast the spices. Add the stock and tomatoes, simmering for 3 minutes. Add the beans and hominy, simmering for another 10 minutes, until slightly thickened. Season with salt and pepper to taste.

Split ½ of the avocado between 2-4 bowls.

Pour the soup over the avocado.

Garnish with crème fraiche, remaining avocado, cilantro and lime.

Enjoy with Sea Salt or Chipotle REAL THIN Crackers!

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