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Loaded Tortilla Soup

Enough for 6 people
Loaded Tortilla Soup
1 tablespoon olive oil
1 sweet onion, chopped
2 bell peppers, red, yellow, or orange, chopped
1 small sweet potato, peeled and chopped
1 jalapeno, chopped
1 tablespoon chile powder blend
1 tablespoon oregano
1 tablespoon ground cumin
2 tablespoons tomato paste
1 tablespoon Bragg’s Liquid Aminos or soy sauce
5 cloves of garlic, minced
One 15 ounce can fire-roasted diced tomatoes or standard diced tomatoes
6 cups vegetable broth
6 corn tortillas, cut into bite-sized strips
1 ½ cups cooked black beans or one 15 ounce can, drained and rinsed
1 ½ cups cooked hominy or one 15 ounce can, drained and rinsed*
Handful of chopped cilantro, about ¼ cup
1 tablespoon nutritional yeast
2 tablespoons lime juice
1 tablespoons maple syrup
Salt and pepper to taste
3 cups of thinly sliced cabbage
¼ cup chopped cilantro
2 tablespoons lime juice
2 teaspoons olive oil
Pinch of salt

Warm up the olive oil in a large soup pot over a medium high heat. Add the onion with a pinch of salt and sauté it around until the onion starts to brown in some spots, about 5 minutes. Add the bell peppers and cook for another 5 minutes, until everything is soft and browning all over. Fold in the jalapeno, sweet potato, chile powder, oregano, and cumin, and cook for another 2 minutes. Add the tomato paste, making sure to break up any big chunks, and cook until it starts to caramelize and mix with the browned veggies bits sticking to the pot, another 3 minutes. Drizzle in the Braggs, stir, then add the garlic and can of tomatoes. Use the juice from the tomatoes to scrape off any burned bits stuck to the pot. That’s the good shit that makes homemade soup so much better than store-bought, so don’t let all that flavor go to waste.

Once you’ve done a decent job with that, pour in the veggie broth and add all but one of the sliced tortillas to the pot. Let all of that come to a simmer, then reduce the heat to medium low. Now we wait. Let the pot slowly simmer along like this for 10-15 minutes, stirring occasionally, until the tortillas have dissolved, and the sweet potato is tender. Now you have a choice: leave the soup as is or stick an immersion blender in there and puree a little bit of it so you have a velvety broth. We opted for the immersion option but if you like more chunks that’s great too. Totally up to you.

After you’ve blended, or not, add in the black beans, hominy, and cilantro. Stir that all up and fold in the nutritional yeast, lime juice, maple syrup, salt, and pepper. Let all those flavors simmer together for 5 more minutes then taste and add more of whatever you think is missing. Turn off the heat and add the last sliced tortilla to the soup. Leaving this out until the end allows for a few visible tortilla pieces to end up in the soup. Better safe than sorry. Now throw together the slaw.

In a small bowl, mix together the cabbage, cilantro, lime juice, olive oil, and salt until everything is combined. Done.

To serve the soup, scoop a bunch into individual bowls, top with a pile of slaw, sliced avocado, and some crushed tortilla chips.

*can’t find hominy? you can always sub in fresh or frozen corn kernels in a pinch

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