Adapted from Robin Robertson's Quick-Fix Vegan
This is a quick-to-put-together dinner that is surprisingly filling.
Feel free to increase the spices to your own taste preferences
- 2 (7-inch) corn or flour tortillas, cut into 1/2 inch strips
- 1 ripe avocado
- 1 medium sweet onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 to a whole jalapeno, seeded & diced.
- 2 (14.5-ounce) cans fire-roasted diced tomatoes, including juice
- 1 cup tomato salsa, hot or mild
- 1 1/2 cups of black or kidney beans (or 1-15 ounce can, drained & rinsed)
- 1 1/2 cups of frozen corn (Roasted if available--Trader Joe's carries this)
- 1 1/2 teaspoons of chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprike (or 1/2 teaspoon of regular paprika + 1/8 teaspoon of chipotle powder)
- 3 cups of low-sodium vegetable broth
- Salt & pepper to taste
- 3 tablespoons of cilantro
- A cut-up lime, for squeezing
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, and arrange the tortilla strips on the pan, baking until crisp, about 4-5 minutes per side. Remove from oven and set aside.
2. Preheat a large pot over medium heat. Add the onions, garlic, & jalapeno, cover, and cook until softened, 5-10 minutes. Stir the vegetables after about 3 minutes, and add a couple tablespoons of water or broth if the vegetables start to stick, to deglaze the pot. Keep a watch on the vegetables, & stir occasionally.
3. Add the tomatoes, salsa, beans, corn, chili powder, cumin, & paprika. Bring to a boil, then reduce the heat & simmer to blend the flavors for about 10 to 15 minutes. Stir in the cilantro.
4. Peel & halve the avocado & dice the flesh.
5. Ladle into bowls, and top with the baked tortilla chips & avocados. Serve with lime pieces to squeeze into the soup.