Salsa-Infused Tortilla Chip Soup
I just love this soup! A good tummy warmer on chilly days and just spicy enough to tantalize the taste buds!
Ingredients
- ½ cup Onion chopped
- ¾ cup Carrots diced
- 3 cloves Garlic finely chopped
- 1 cup Corn
- 3 cans Vegetable broth
- 1 can Fire-roasted diced tomatoes
- 2 cups Water
- 2 Vegan "chicken" flavored bouiloon cubes
- ½ cup Roasted red pepper salsa
- ½ Green tomatilla salsa (salsa verde)
- 1-6oz can Tomato paste
Toppings
- Blue and/or Yellow corn tortilla chips
- Vegan Monterrey Jack and cheddar cheese shreds
- Avocado diced
- Green Onions thinly sliced
Instructions
- Combine onion, carrots, garlic and 4 tablespoons of the broth in a large pot. Simmer/sauté about 5 minutes until tender. Stir in remaining ingredients (Except topping ingredients!) and bring to a low boil. Reduce heat and simmer for 15 minutes. To serve, pour into bowls and top with topping ingredients ... and LOTS of tortilla chips.
Notes
* Tip - if not serving with Marinated Veggie and Bean Burritos or other bean dish, try adding a can of black beans as well!
Check out the recipes for Cheese Sauce and Burritos!