Tortilla Soup (Vegan)

From:

https://www.freshoffthegrid.com/vegan-mexican-tortilla-soup/#recipe 

Ingredients

1 tablespoon grapeseed, coconut, or sunflower oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 pasilla pepper, a green bell pepper works here, too, chopped

1 zucchini, chopped into ½ inch cubes

1 serrano pepper, minced

1 teaspoon cumin

½ - 1 teaspoon chili powder, depending on spice preferences

3 cups water or vegetable broth

1 (15 oz) can of diced tomatoes

½ cup of canned or frozen corn, optional

1 (15 oz) can of black beans

½ teaspoon oregano

Salt and pepper to taste

For serving

Avocado, cubed

Tortilla chips

Freshly squeezed lime juice

Red onion, diced

Cilantro 

Directions

• Add oil to a pot and heat over medium heat. Once hot, add onion and garlic and saute until translucent, about five minutes, stirring frequently.
• Add the peppers, zucchini, and serrano pepper and saute another 4-5 minutes.
• Add the cumin and chili powder and stir to coat, continually stirring until fragrant, about 30 seconds. Next, add the water or vegetable broth and tomatoes and bring to a boil.
• Reduce to a simmer and add the beans and corn, if using. Cover and simmer for 20-30 minutes. The longer it simmers, the more flavorful.
• Serve with desired toppings (but definitely don’t forget about those tortilla chips!)

Hot Mama Grade: A-

Hot Mama Notes: This is a tasty soup. I served it with cilantro, lime juice, red onions, and Tortilla chips. I think it will be even better with the avocado, but I wanted save the avocado for tomorrow's main event meal! If you aren't vegan, I think Sour cream and shredded cheddar cheese would make amazing toppings, as well!! 😁 I also added some salt, as I think it really needed some. Overall, a great dish! I think the overall greatest detractor of this dish is that it is not as good as the red lentil chili by the same authors! 🤣 This is good, but the red lentil chili is hands down way more delicious. Since I cooked both today at the same time for tomorrow's vegan Thanksgiving dinner, I have to say that this entree is second place! Still, I like it and would make it again! I did use corn, and I think next time I would double the amount of corn. Yum! I used 0.5 t chili powder as I wanted less chili flavor. I used vegetable broth which I think is the way to go! I did use a pasilla pepper. I simmered for the full 30 minutes.