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Vegan Mexican Tortilla Soup

by Livestrong_Recipes  |  Sep 30, 2015

Vegan Mexican Tortilla Soup
  1. PREP
  2. 15 m
  • COOK
  • 15 m
  • TOTAL
  • 30 m

Recipe and photo courtesy of Jackie Newgent, RDN

INGREDIENTS

SERVES 4

  • 3 cups Broth, Vegetable
  • 15 oz Light Red Kidney Beans (can)
  • 15 oz Organic Crushed Tomatoes, Fire Roasted
  • 3/4 cup Shelled Edamame
  • 3 stalk scallion(s)
  • 1 Jalapeno Pepper
  • 2 garlic clove
  • 1/4 cup Cilantro
  • 1 yields Lime Juice Raw
  • 3 oz Blue Corn Tortilla Chips
  • 1 whole Avocado

DIRECTIONS

1 Add the broth, kidney beans (or pinto beans), tomatoes, edamame, scallions, jalapeño (with or without seeds), and garlic to a large saucepan. Place over high heat and bring to a boil. Reduce heat to medium and simmer uncovered until flavors are well combined and mixture is slightly thickened, about 10 minutes.
2 Remove from heat and stir in the cilantro and lime juice. Adjust seasoning.
3 Ladle the soup into bowls. Break the tortilla chips into bite-size pieces and sprinkle onto the stew. Top with the avocado and lime zest.
4 Enjoy each serving with a glass of unsweetened green or black tea.