Mexican Tortilla Soup With Black Beans and Avocado

Mexican Tortilla Soup With Black Beans and Avocado

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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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

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