Sunday nights I like to make a big pot of something. It can be soup or some kind of rice and beans mix. You get a lot of bang for your buck doing this, plus you end up with leftovers for much of the week. I decided to go with a Mexican style soup for my first recipe. I’ve been wanting to make a tortilla soup, but hadn’t found anything that really spoke to me. The nice thing is that you can customize this recipe to keep it vegan or add cheese and make it vegetarian.
Vegan Tortilla Soup
1 Tbsp olive oil
3 cloves garlic (or more/less)
1.5 Tbsp chili powder
1 Tbsp cumin
1/4 cup tequila (no need for the fancy stuff)
14.5 oz fire roasted tomatoes
juice from half a lime
3 Tbsp tomato paste
Roasted corn (as much or as little as you like, about 4-6 oz)
Seitan (or you could use tofu or black beans)
5 cups water (or more depending on how thin you want the soup)
Heat the olive oil in a big pot over medium high heat. Add the chopped onion and let the onion soften/become translucent (about 5 minutes). Add the minced garlic and allow to get fragrant. Add the cumin and the chili powder to the mix. Add in the tequila, corn, tomatoes, water, and tomato paste. Lastly add in the bullion, lime juice, and seitan. Let it reach a boil, then turn down to simmer on low for at least 30 minutes up to 2 hours. EASY!
raw onions, avocado, olives, hot sauce, cheeze, real cheese…. Pretty much anything!
Ladle into a bowl, add your toppings, then either crush some tortilla chips into the soup or use the scoops to eat the soup.