Vegan Tortilla Soup

Name: Vegan Tortilla Soup
Yield: Serves 6 to 8
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 8 , (6-inch) corn tortillas, cut into ½-inch-wide strips; 3 tablespoons, vegetable oil; , Salt and pepper; 2 , tomatoes, cored and quartered; 1 large, white onion, quartered; ½ , jalapeño chile, stemmed, seeded, and quartered; 4 , garlic cloves, peeled; 1 tablespoon, minced canned chipotle chile in adobo sauce; 8 cups, vegetable broth; 2 , (15.5-ounce) can black beans, rinsed; 8 , sprigs fresh cilantro; 1 sprig, fresh oregano

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Latin America & Caribbean

In this vegan tortilla soup, the broth is the star.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES6 to 8

TIME1¼ hours

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

Chicken may seem integral to the classic tortilla soup (known in Mexico as sopa azteca), but when we consider what makes this soup so special, we think of its light and clean-tasting yet deeply flavorful broth. By breaking down tortilla sou...

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