Mexican Tortilla Soup With Black Beans and Avocado

Name: Mexican Tortilla Soup With Black Beans and Avocado
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; ; ¼ cup thinly sliced epazote; ½ cup diced avocado; ¼ cup; vegan shredded cheese; vegan sour cream; 1 lime, cut into wedges

vegnews.com

This brothy, warming traditional tortilla soup recipe is filled with flavor and will nourish you from the inside out.

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