Quick and Easy Vegan Tortilla Soup

🧂 Ingredients

• 32 ounces vegetable broth

  i.e. Imagine Organic "No Chicken Broth"
• 14.5 ounces diced tomatoes

  (1 small can)
• 15 ounces black beans, drained

  (1 can)
• 8 ounces frozen corn

  (1/2 package)
• Cumin, chili powder, salt, and pepper

  to taste
• 4 corn tortillas
• 1 tablespoon extra virgin olive oil
• Diced avocado, sliced radishes, pumpkin seeds, chopped cilantro

Instructions

• 1 Preheat oven to 400 degrees F.
• 2 While oven is heating, combine the broth, tomatoes, beans, corn, and seasonings
  in a medium to large stock or soup pot. * If use additional vegetables, add them
  in at this time. Heat on high until boiling, then lower temperature and bring to
  a simmer while chips are baking.
• 3 Line a baking tray with parchment paper. Brush 1 side of each corn tortilla with
  olive oil, then cut into strips. Lay tortilla strips on parchment paper and bake
  for ~ 7-8 minutes or until desired level of crispness. Remove chips from oven.
• 4 While tortilla chips are baking, prep optional toppings and place in individual
  serving bowls.
• 5 To serve: Divide chips into 4 serving bowls and ladle soup on top. Let everyone
  add their toppings as desired.

Nutrition Info