Tortilla Soup
"A traditional Mexican dish, tortilla soup is a spicy blend of tomatoes, vegetables, and crisp tortilla strips. This is an easy plant-powered version that you can whip it up in no time. Best of all, this dish relies on preserved goods, such as canned tomatoes, frozen corn, and canned beans, so you can make it year-round from your pantry. And it’s a great complement for a simple sandwich, burrito, or vegetable salad for lunch or dinner. — Sharon Palmer ..."
INGREDIENTS
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3 six-inch corn tortillas
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2 Teaspoons extra virgin olive oil
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1/2 Teaspoon chili powder
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4 Teaspoons extra virgin olive oil
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1 medium onion, diced
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1 medium garlic clove, minced
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1 medium green bell pepper, diced
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1 small jalapeño pepper, finely diced
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1 small zucchini, diced
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1 Cup frozen corn
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1/4 Teaspoon crushed red pepper
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2 Teaspoons cumin
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4 Cups water
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1 Tablespoon reduced sodium vegetable broth base
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2 fourteen ounce cans diced tomatoes, with liquid
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1 fifteen-ounce can black beans, with liquid
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2/3 Cups plant-based cheese, optional
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2/3 Cups green onions, white and green parts, chopped
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