Black Bean Tortilla Soup
1/4 cup vegetable oil (I use olive)
1 small onion, red or yellow, diced
2 cloves garlic, crushed or diced
2 (15-ounce) cans black beans, undrained
2 (8-ounce) cans tomato sauce
1 (14.5-ounce) can diced tomatoes
1 (6-ounce) can tomato paste (or a tablespoonful of the tubed stuff)
faux chicken strips, diced (optional)
1-1/2 cups vegetable broth
1 teaspoon chili powder. or more if you like it a lot
1 teaspoon cumin
1/2 teaspoon cajun seasoning / cayenne pepper
salt, to taste
pepper, to taste
vegan white flour tortillas (I've used wheat and they were good, too)
1/8 cup grated Follow Your Heart vegan cheddar "cheese" for each bowl
1. In a large pot, pour in vegetable oil, onions, and garlic. Saute until onions are clear over medium heat, about 5 minutes.
2. Except for the toritllas and "cheese", add in all other ingredients. Bring to a boil over medium heat. Cover pot with a lid and let simmer for 1 hour.
3. When soup is done simmering, turn off heat and prepare bowls. For each bowl, tear one tortilla into small pieces (about the size of a quarter) and place half of it at the bottom of each bowl, then sprinkle with half the "cheese." Next add the soup. Top with remaining half of torn-up tortilla and add cheese. Serve hot and enjoy!!!
*I don't usually use faux chicken strips because of the expense, but the non-vegan recipe has shredded bird in it. The faux chicken strips can be added if you would like!
Source of recipe: This is a vegan-ized recipe of a delicious soup my mom used to make for me in my pre-vegan days. It's a major comfort food, great in the winter! I try to use organic ingredients when I can. Also, if I'm out of tomato sauce/paste, I usually just leave it out and it does not affect the flavor too drastically.