Vegetarian tortilla soup!

Ingredients:

CANNED – Pick up one can of the following: black beans, lentils, diced tomatoes, crushed tomatoes, and coconut milk. You can use either frozen corn, canned corn, or fresh corn for this soup. Pinto beans can also be used.

CORN TORTILLAS – You can use a bag of regular chips or make homemade tortilla strips by using corn tortilla wraps.

ONION – I prefer to use yellow onion but red onion will also work.

COCONUT MILK – Coconut milk adds a flavor that is just delightful and is great as a lactose-free option. You can also use heavy cream.

SPICES – A mixture of ground cumin, chili powder, cayenne pepper, salt, and pepper is used to flavor the dish to your liking.

Pro Tip: To make homemade crispy tortilla strips, buy a pack of corn tortillas and slice them into small strips. Then fry tortilla strips in a pan with half a Tbsp of oil until crispy. Use the remaining tortillas for tacos another night.

Additional flavours you can add:

VEGETABLES – Add a diced bell pepper or even a couple of sliced radishes. You can also use fire-roasted tomatoes for an authentic flavor.

SPICES – The great thing about this recipe is that you can control exactly how it tastes. Toss in a bay leaf before cooking, a generous pinch of smoked paprika for that smoky flavor, garlic powder, or adobo sauce for a spicier dish. Add more chili powder for a spicier dish.

Pro Tip: If you prefer spicy, have sour cream or greek yogurt on hand to cool your mouth before the next bite.

How to make:

1. CHOP – Chop up the onion and mince the garlic. Put a large pot, heat oil over medium heat, and let the onion and garlic cook for 1-2 minutes.

2. ADD – Add the canned lentils, black beans, frozen corn, tomatoes, coconut milk, water, and spices into the pot. Give that a stir, and let it cook for another 10 minutes.

3. SERVE – Scoop into bowls. Serve tortilla strips and enjoy with your favorite toppings.

How to store:

REFRIGERATE – You can keep this in your fridge for 3-5 days.

FREEZE – This freezes incredibly well and can be kept frozen for 6 months to a year if sealed in an airtight container.

REHEAT – To reheat, just pop it in the microwave for 3-5 minutes or place it on the stove over medium heat until it reaches the desired temperature.

Recipe by andianne

Pais Xx