Tortilla Soup


2 tablespoons olive oil
5 mini corn tortillas, torn into one inch pieces
1 medium sweet yellow onion, diced
2 cloves garlic, minced
1 jalapeño pepper, diced (seeds and pith removed)
3 Anaheim chilis, blackened (skins and seeds removed)
4 medium carrots, peeled and sliced
4 cups vegetable broth
1 5 oz can Muir Glen Fire Roasted Diced Tomatoes
1 5 oz can hominy, drained (or substitute garbanzo beans)
1 0 oz. can La Palma Red Chili Sauce
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 cups filtered water
1/2 bunch cilantro, stems removed
Freshly ground black pepper and sea salt to taste
5 mini corn tortillas, sliced into strips
Vegetable oil for frying
Freshly ground sea salt
1 avocado, diced
1/2 bunch cilantro, stems removed and chopped
1 cup vegan cheddar cheese shreds
1 lime, sliced into wedges
1/2 cup vegan parmesan cheese (used as a substitute for cotija)


  1. Blacken the Anaheim chilis directly over a flame or under the broiler turning them to toast the skin evenly. Remove from the heat and place in a paper bag or cover to cool for 5-10 minutes. Once cooled remove the skin and seeds, chop the chilis and set aside.
  2. Heat a large stock pot to medium high. Add the olive oil and sauté the onion for two to three minutes. Add the diced jalapeño and minced garlic, continue sautéing and stirring until softened, an additional 2-3 minutes.
  3. Add the carrots, vegetable broth, tomatoes, hominy (or garbanzo beans), chopped chilis, red chili sauce, oregano, and cumin. Stir well then add 1-2 cups filtered water and season with freshly ground salt and pepper. Reduce the heat and simmer 20 minutes or until the carrots are tender. Add the cilantro leaves and continue simmering an additional five minutes.
  4. Heat a small fry pan with 1/4 inch of vegetable oil to medium high heat. Slice the tortillas into strips and carefully drop them into the hot oil in small batches. Using tongs, stir the tortillas to fry evenly about 2-3 minutes or until they begin to turn golden brown. Transfer the strips onto a paper towel lined plate to drain. Sprinkle with a pinch of freshly ground sea salt.
  5. Spoon the soup into bowls and top with a large pinch of the vegan cheese shreds, fried tortilla strips, diced avocado, chopped cilantro, and vegan parmesan. Serve with a hot with a wedge of lime.
  6. *Note
  7. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=][/url]