Vegan Tortilla Soup

A flavorful, Mexican-inspired soup!

As we all know, the average tortilla soup involves chicken stock and pollo asado (chicken-based) seasonings. However, I wanted to be able to make this dish based on my own dietary preferences, so instead, vegetable stock and chipotle seasoning was used.

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Serves 4 people.

Ingredients:

• 1 1/2 cup vegetable stock

• 1 - 2 poblano peppers

• 1 medium onion

• 1/2 of a 28 ounce can of crushed tomatoes (I've used the Hunts brand)

• 1/2 cup boiled and drained black beans

• 1/4 cup cooked corn

• 1 tsp chipotle powder

• 4 - 5 cloves of garlic

• salt to taste

• 1 - 2 tbsp olive oil

• corn tortilla strips (for garnish)

Method:

1. Grill poblano pepper on open fire. Peel the skin once the pepper cools down. Chop into fine pieces.

2. Chop onion and mince garlic.

3. Heat oil in pan. Fry onions and garlic for 2 minutes and add peppers. Cook for an additional 2 minutes.

4. Add rest of ingredients except for the chipotle powder to pan. Cook for 10-15 minutes, adding water if necessary.

5. Add chipotle powder and cook for a couple of minutes.

6. Serve hot with corn tortilla strips on top.