Ingredients:
- 1 onion, diced
- 1 tbs canola oil
- 1 cup of frozen corn kernels (or 1 can of corn)
- 1 can black beans, rinsed (or 1 cup soaked/cooked beans)
- 1 can of green chilis
- 1 can of sliced black olives
- 1/2 jar of salsa of choice (or more if desired)
- 8 cups vegetable broth (I usually do 4 cups or 1 carton of veggie broth and add 4 cups water and Braggs Liquid Aminos or salt until I get the desired amount of broth)
- Block of firm tofu, cut into 1" squares (optional) - I like to stir fry it around in a separate pan for a minute to brown it before throwing it in
- Chipotle seasoning to taste (usually just a pinch for me - more if you want spicy).
- 2 ripe avocados
- Monterey Jack cheese (optional - otherwise the recipe is vegan)
- Cilantro (optional)
- Fresh green onion (optional)
- Tortilla chips
In a large pot, sauté the onion with oil then add the broth, olives, green chilis, corn, salsa, beans, and tofu (if using). Add water and Braggs (or salt) to get desired broth amount. Bring to a boil, then lower heat and cook on medium for 10 minutes, stirring occasionally. Serve with tortilla chips, and add cheese, chives, and sliced avocado to your bowl of soup if desired. Garnish with cilantro, too!
Source: I've been making this for years based on tortilla soups I've had and gradually making it better!
I made this last night in my crockpot. I added most of the recommended ingredients, plus a couple of diced carrots. The soup was delicious and I will definitely make this again soon! Thanks, Linda!
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