I am a long time fan of Mexican Tortilla Soup. I used to go to a fantastic Mexican restaurant located in Downtown Calgary with my brother, their food was incredible, but my personal favourite was their rich and fragrant Tortilla Soup. I have been trying to create something similar ever since (plant based or otherwise) and I finally succeeded during our stay in San Diego. In a way this makes perfect sense, as I was able to locate all of the key ingredients I needed easily at local grocery shops. I usually make my own vegetable broth, but there are some great brands that don’t have a lot of extra additives and preservatives in them, which makes for a quick and easy soup. Creating this recipe has made me really excited to explore the food culture in the Southern United States, to see what new food discoveries .I can make!
2 Tbsp avocado oil
1 large onion, diced
1 Red Serrano or jalapeno pepper, finely diced
2 Tbsp minced garlic
Large pinch sea salt
3 large tomatoes, diced
1 Tbsp chili powder
1 Tbsp ground coriander
2 cans pinto beans, drained (or 3 cups cooked)
4 cups Basic Vegetable Broth (or broth of choice)
Juice of 1 lime
1 Tbsp smoked sea salt (or to taste)
1 avocado sliced
½ cup cilantro, sliced
1 cup crumbled organic tortilla chips
Dash of hot sauce (optional)
Sauté onion and chili of choice until soft.
Add garlic and sauté one minute further, until fragrant.
Add tomatoes and cook until soft.
Add spices and stir to combine.
Add beans and vegetable broth, stirring to combine.
If you are using a pressure cooker, bring to high pressure for 10 minutes and quick release.
If you are preparing the soup on the stove top, bring to a boil, then lower heat and simmer for 20 minutes.
Add lime juice and smoked sea salt, stirring to combine.
Serve garnished with avocado, chopped cilantro, tortilla chips and hot sauce.