What better way to warm up after a night of trick-or-treating, than a bowl of hot tortilla soup!
As far as spiciness goes, this soup is very mild.
Start by putting all of the following ingredients in your crock pot and simmer on high for 3 hours:
- 15 oz. can diced tomatoes (including juice)
- 5 cups Not-Chick'n broth (vegan)
- 3/4 cup chopped onions
- 3/4 cup chopped green pepper
- 1/2 tsp. crushed garlic
- 1 Serrano pepper, seeded and chopped
- 1/4 tsp. chili powder
- 1 tsp. salt
- 1 tsp. pepper
Next, puree the ingredients in your crock pot with an immersion blender until smooth and brothy.
On a cutting board, cut some whole wheat tortillas into small strips, using a pizza cutter, and toast them in the oven on a cookie sheet.
Ladle your soup into a bowl and top with toasty tortilla strips. It's as easy as that!
When I saw a recipe for chicken tortilla soup, I knew I had to make a vegan version!