Look at that tortilla strips and avocado topping! 🥑😍

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Veggie Tortilla Soup by @plantbased.traveler 💚

Look at that tortilla strips and avocado topping! 🥑😍

Ingredients:
2 cups mixed beans of choice
1 cup corn, fresh or frozen
1/2 cup TVP*
2 bell peppers
1 celery stalk
1 carrot
1 small onion
3 garlic cloves
1 jalapeño
1 tbsp olive or avocado oil
1 14 oz can (fire-roasted) tomatoes
5 cups of water + 1/2 tbsp vegan ‘no chicken’ vegetable base paste (replace with any vegetable broth/stock)
4 corn tortillas (plus more for the crispy topping)

Spices:
1 tbsp chili powder*
1 tsp smoked paprika
1 tsp cumin
1 tsp dried oregano
Salt and pepper to taste
Chili flakes (optional)

Method:
Finely dice onion, mince garlic, and dice peppers, jalapeño, carrot, and celery. Tear corn tortillas into a few pieces.
Heat up oil, and sauté onion, peppers, carrot and celery until fragrant over low-medium heat for 8-10 minutes. Add garlic and jalapeños after about 5 minutes.
Stir in spices, canned tomatoes, TVP, beans, corn, tortillas, water and vegetable paste.
Bring everything to a boil, cover, then simmer for 20 minutes. Season with salt, pepper and chili flakes to taste.
Serve with desired toppings, and enjoy!

Toppings:
Crispy corn tortilla strips
Lime, Cilantro, Avocado, Jalapeños
Vegan sour cream, yogurt or cheese shreds

Tip: For the crispy tortilla strips, I brush corn tortillas with a little bit of avocado oil, cut them into strips, and pan-fry them over low heat in a cast iron skillet until crispy.

Notes:
* = Textured vegetable protein can be omitted to keep this soy-free. As it soaks up some of the liquid start with 4 cups of water/broth then, and add more as needed.
Keep in mind: Chili powder is not the same as (ground up) chili flakes but a spice mix!