Eosinophilic Esophagitis Friendly Vegan Tortilla Soup
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Learn more →Ingredients
4 servings
For the tortilla strips
- 6 corn tortillas (6-inch), cut into ¼-inch strips
- 1 tbsp olive oil
- ¼ tsp salt
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 poblano pepper, seeded and diced
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 4 cups vegetable broth
- 1 tbsp lime juice
- salt and pepper, to taste
For serving
- 1 avocado, sliced or diced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, flipping once halfway through, until golden and crisp. Set aside.
- 2
While the strips bake, heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and poblano and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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