Tortilla Soup

This vegan soup is a wonderful, healthy, low-calorie and low-fat meal that is a great antidote to holiday indulging. The soup is delicious on its own, but what really takes it to the next level is serving it with a selection of different toppings/condiments on the side. You can serve this soup year-round; in the summer I take advantage of fresh corn, in the winter I use hominy instead of corn.

3 TBSP canola oil
1 yellow onion, finely diced
1/2 green pepper, finely diced
1/2 yellow pepper, finely diced
1 jalepeno, seeded and minced (optional)
3 cloves garlic, minced
2 TBSP tomato paste
1 1/2 TBSP of cumin
1 tsp oregano (preferably Mexican oregano)
1 1/2 TBSP of ancho chile
1 20oz can of diced tomatos
6 cups vegetable broth
1 small zuchinni, finely diced
1 cup hominy, canned or cooked dried (or 1 1/2 cups of fresh corn when in season)
1 cup black beans, canned or cooked dried
2 TBSP cilantro, chopped
1/2 lime, juiced

Optional Toppings:
crumbled tortilla chips
minced red onion
diced avocado
chopped fresh cilantro
fried tortilla strips
diced fresh tomato
sour cream
shredded pepper jack or cheddar cheese
crumbled cotija cheese
shredded lettuce
pickled jalepenos
lime wedges

View the full recipe at nomappetit.com →