Mexican Tortilla Soup With Black Beans and Avocado | VegNews

Ingredients

• 1 cup plus 2 tablespoons neutral oil, such as avocado or grapeseed, divided
• 6 (6-inch) corn tortillas, halved and cut into short ¼-inch strips, divided
• Fine pink Himalayan salt for sprinkling
• 2 dried ancho chiles 
• 1 (15-ounce) can diced tomatoes
• 1 yellow onion, chopped
• 1 large carrot, diced
• 2 celery stalks, chopped
• 1 poblano chile, roasted, seeded, peeled, and diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• 5 cups
• vegetable broth
• 1 cup cooked black beans (rinsed and drained, if canned)
• ¼ teaspoon salt
• 1 teaspoon ground black pepper
• For garnish: 
• ¼ cup thinly sliced epazote 
• ½ cup diced avocado
• ¼ cup
• vegan shredded cheese 
• vegan sour cream
• 1 lime, cut into wedges