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Vegan Mexican Tortilla Soup

Vegan Mexican Tortilla Soup
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Prep Time: 15 min Serves: 4
Cooking Time: 15 min Yield: 6 cups
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Recipe and photo courtesy of Jackie Newgent, RDN

Ingredients

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.

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