6 heaping teaspoons of chicken flavor bouillon powder (be careful, read the label to make
sure that no real chicken is used. If you can't find it, veggie broth bullion will also
6 large green ancho peppers
6 large cans of tomato sauce (32 oz.)
2 medium sized onions
2-4 garlic cloves
as much vegan cheese as you would like, I prefer mozzarella.
6 teaspoons of olive oil
6-10 corn tortillas
lime juice-squeezed fresh from limes
Boil 6 cups of water. Add six heaping tablespoons of soup broth, stir and let it boil.
While it is cooking, clean and cut the veggies into 1/4 inch cubes. Be sure to cut out the insides of the peppers and throw those away.
Mix the tomato sauce and the veggies in the blender. The garlic will make the soup less spicy. I like it real hot so I don't even put any in when I make it. Mix them on pulse for 5-10 seconds.
Add all of that to the soup broth. Let it come to a boil and then simmer for 15 minutes or so. Serve with whatever garnishes you would like.
To make the tortilla strips, you simply heat up some olive oil in a pan.
While it is heating up, cut tortillas into thin strips. Once the oil is hot, let them fry until they are a golden brown. This isn't the healthiest thing to eat but it makes a great addition to the soup.