Ingredients: 32 oz vegetable stock 1 15 oz can black beans 1 15 oz can pinto beans 1 15 oz can corn 1 10 oz can diced tomatoes & green chiles 1 4 oz can green chiles ½ red bell pepper, chopped ½ yellow bell pepper chopped 1 Jalapeno 2 tbsp chili powder ½ tbsp paprika ½ tsp cayenne pepper 1 minced garlic clove ½ tsp onion powder ½ teaspoon salt ¼ cup cilantro, chopped 1 tbsp Salsa Brava (or another salsa of your choice) For the toppings: 2 corn tortillas ½ cup canola oil ½ of an avocado Vegan sour cream Start by gathering your ingredients and prepping. Finely chop the bell peppers, jalapeno, cilantro, and garlic clove. Combine all the ingredients (except the avocado, sour cream, tortillas, and oil) in a pot or a crockpot. I personally prefer to use a crockpot because it's easy and you don't have to watch it the whole time it cooks. However, the crockpot takes a lot more time. If cooking in a crockpot, let the soup cook for 4 hours. If you are using a pot, let the ingredients boil and then turn the heat down to a low simmer and cook until the peppers soften. (The peppers shouldn't take much longer than half an hour to soften). While the soup is cooking, cut the tortillas into small strips. Pour the oil into a small frying pan and fry the tortillas on medium-high heat. Once they are golden brown and crispy, use tongs to move them into a bowl. Season the chips with salt. Finally, serve soup and top with the tortilla chips, avocado, vegan sour cream, and any leftover cilantro that wasn't used.

Vegan tortilla soup recipe


By Leah Rodriquez: Staff Writer
My dad first created this recipe years ago, I was around the age of 9. I remember my family sitting in the living room, watching movies, and eating tortilla soup. It's now one of my favorite foods, especially on cold days. A couple of years ago, my dad created a modified vegan version of it since I decided to go vegan, and it's still just as delicious! The recipe makes a lot of soup as well, so it's great for saving and reheating. It's really easy to make as well!