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Mexican Tortilla Soup recipe
Mexican Tortilla Soup picture


Ingredients (use vegan versions):


  • 8 cups vegetable broth
  • 1 15 oz. can small white northern beans
  • 1 cup frozen corn
  • 2 stalks celery
  • 6 or 8 baby carrots, diced or steamed beforehand
  • 2 or 3 cloves of garlic, minced
  • 1 tablespoon cumin
  • 1 tablespoon dried or 3 tablespoon fresh chopped cilantro
  • 3 or 4 green onions, chopped
  • corn tortilla chips
  • soy cheese, optional


Directions:



Saute celery and green onion in olive oil, then add garlic and carrots if raw until
slightly cooked. Add broth and all other ingredients except chips and cheese. Add salt
and pepper to taste. You can also add green chili sauce or peppers if you like spicy.
Serve in bowls with crushed chips and grated soy cheese on top. Excellent with green
salad.


Serves: 6


Preparation time: 30-45 mins.








soup

 

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