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Thick & Chunky Vegan Tortilla Soup

This chunky vegan version of a chicken tortilla soup is great for those cold winter days when you need some warming up. I love this recipe because it is so versatile: It can easily be made with chicken for those flexitarians in your household, or you can feel assured knowing that it can be vegan and gluten-free too.

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Servings: 8

Prep Time: 00:15

Cook Time: 01:00

Main Ingredients

1 tbsp olive oil

1 1/2 cups chopped yellow onion

1 tbsp finely minced garlic (3 cloves)

1 chopped jalapeño

1 (32 oz. ) carton low-sodium vegetable broth*

1 tsp chili powder

1 tsp cumin

1 tsp paprika

salt and pepper to taste

1/2 bag quorn chik'n tenders (optional-leave this out if you are vegan)*

1 (15 oz. ) can diced tomatoes with green chilies

1 cup coconut milk (light milk can be used)*

3 tbsp tapioca starch/flour (can substitute with corn starch)

1 (15 oz. ) can black beans, drained and rinsed

1 (15 oz. ) can pinto beans, drained and rinsed

1 cup corn

1

8

optional toppings

1 tbsp shredded daiya vegan cheese*

1 diced avocado

lime wedges for garnish

cilantro for garnish

fat-free greek yogurt (optional for topping)

see additional notes below for ingredient substitutions

Preparation

1Heat olive oil in a large soup pot over medium heat for 2-3 minutes until it is hot, but not smoking. Add the onion and jalapeño and saute for 3 minutes. Add the garlic and saute about 1 minute. Add the vegetable broth, chili powder, cumin, paprika, and salt/pepper. Bring mixture to a boil, then reduce to medium heat. Cover the pot with a lid for approximately 15 minutes.

2Pre-heat the oven to 375⁰F.

3While the mixture is at a gentle boil, place your potato chunks in a steamer and steam until tender, approximately 12 minutes. Place to the side to let potatoes cool. Once they have cooled, place half of the potatoes in a food processor, add coconut milk, and blend until smooth. Set aside until the next step.

4Add to the pot diced tomatoes/green chilies and Quorn Chik'n (optional- leave this out if you are vegan). In a small bowl, whisk together tapioca starch with equal amounts of cold water to make a slurry. It should form a liquid paste. Pour your slurry in the pot and bring the mixture to a boil again, stirring frequently. Stir in the processed potatoes/coconut milk mixture to help with thickening. Add the black beans, pinto beans, corn, and the potatoes chunks. Continue to cook a few more minutes until the soup is thoroughly heated.

5While the soup is continuing to cook, place parchment paper or silicone mat on a large cookie sheet. Take corn tortilla shells and fold them into quarters (I layer 2 at a time and fold to make it quicker). Spread them out on your sheet. Sprinkle with chili powder, salt, pepper, and any other spices of choice. Bake in the oven for 8 minutes or until golden brown and crispy.

6Serve soup warm and top with cheese, avocado cubes, lime wedge, and cilantro. Portion out chips and voila! You have a super hearty and uber delicious cold-weather soup that everybody in the fam will love!

Additional Notes

For a Flexitarian soup (contains real chicken and dairy), substitute ingredients marked with an asterisk with chicken broth, lb. boneless skinless chicken breasts (sliced in half and then cut into strips), cow's milk, and regular cheese and yogurt.

*If you are simultaneously cooking for a meat-eater in your household, complete all the above steps as normal, saving a fraction of the ingredients in each step for a separate batch containing chicken ingredients. In Step 1, you will want to add the chicken breast slices to your separate mixture when it is to be brought to a boil. Before Step 4, remove the chicken from the batch and place it off to the side so that it doesn't become overcooked. At the end of Step 4, dice your chicken and add it to the separate batch along with the beans and corn. I like this soup spicy, so add some extra spices like cayenne for those who need to turn up the heat.

Note: Quorn Chik'n is made with egg whites, so if you are vegan, you will want to leave out this ingredient. Don't worry, this soup is plenty hearty, but substitute this with your favorite vegan protein. Adapted from: Cooking Classy http://www.cookingclassy.com/creamy-chicken-tortilla-soup/

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