Plant-Based Tortilla Soup

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Cut 2 tortillas in half, then slice into 1/8-inch strips. Place the strips in a bowl and toss with avocado oil. Spread them in a single layer on a baking sheet.

3. 3

   Bake in the preheated oven until the strips are crisp and lightly browned, about 15 minutes. Remove from the oven and set aside for garnish.

4. 4

   Put the guajillo chile in a saucepan and cover with water; bring to a boil. Remove from the heat and let the chile soak in the hot water until soft, at least 10 minutes. Drain.

5. 5

   Heat olive oil in a skillet over medium heat. Add the onion and the garlic; cook until translucent, about 3 minutes. Tear the remaining tortilla into pieces and add to the skillet. Cook until soft, about 3 minutes. Add the tomatoes; cook and stir until tender, about 5 minutes. Remove from the heat and let cool, about 5 minutes.

6. 6

   Transfer the tomato–tortilla mixture to a blender. Add the soaked guajillo chile and the vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you want a very fine soup, strain it into the saucepan. Bring to a boil and simmer until the flavors meld, about 5 minutes. Garnish with the baked tortilla strips and avocado slices.

• Calories 428.4 kcal High
• Protein 5.82 g Moderate
• Carbs 38.68 g Moderate
• Total Fat 28.58 g High
• Saturated Fat 3.68 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 135.73 mg Moderate
• Fiber 7.16 g Good Source
• Sugar 9.1 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 77.97 mg Low Source
• Iron 1.14 mg Low Source
• Potassium 444.33 mg Low Source
• Vitamin A 523.77 mcg_rae Good Source
• Vitamin C 51.0 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅