Tortilla Soup with Beans, Greens, and Poblano Peppers

Ingredients

• 2 poblano peppers, roasted, peeled and cut into 2" x 1/2" strips (prepared ahead of time and set aside)
• 2 onions, chopped
• 1 cup chopped garlic
• 1/4 cup white wine or water
• 1 jalapeno, seeded and chopped
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 8 cups no-salt-added vegetable stock
• 3 pounds tomatoes, coarsely chopped and roasted at 450 degrees for 30 minutes
• 1/2 cup tomato paste (see note)
• 6 corn tortillas, plus extra to serve on the side if desired
• 1/2 cup nutritional yeast
• 1 teaspoon coconut aminos
• 1 1/2 pounds fresh chopped spinach or other greens
• 3 cups cooked pinto beans or 2 (15 ounce) cans no-salt-added or low sodium pinto beans, drained
• 1/2 cup finely chopped cilantro
• 3 tablespoons lime juice or to taste
• Tabasco or cayenne pepper to taste