Spicy tortilla soup
by itsallgoodvegan
Components:
* 1 giant white onion, chopped
* 1 Tbsp impartial oil, I used avocado
* Three cloves garlic, minced
* 1/2 medium jalapeno, chopped, add extra for a spicier soup.
* 1/Four cup chiles chipotles, chopped, from a can
* 2 cups corn, frozen
* 2 cans of diced tomatoes
* 2 cans (15 ounces) black beans, rinsed and drained.
* 1 1/2 cups inexperienced lentils, cooked in accordance with the again of the package deal.
* Four cups vegetable broth
* 1 small lime, juiced
* 1 Tbsp chili powder
* 1 tsp cumin powder
Garnish
* Seasoned tortilla strips, gluten-free
* Jalapeno
* Contemporary cilantro
* Bitter Cream, dairy-free
* Cheese, dairy-free
Directions:
1. Warmth a big pot with oil over medium warmth and cook dinner the onion, till delicate, about Three minutes. Add the chipotles, japleano, garlic, salt, pepper, and cook dinner for 2-Three minutes.
2. Add the corn, tomatoes, beans, lentils, vegetable broth, lime juice, chili powder, and cumin powder, stirring continuously till the soup involves a boil.
3. Simmer for 15 minutes. Instantly take away the pot from the warmth.
4. Style soup and add further seasoning (salt, pepper, or chili powder) if wanted.
5. Divide into soup bowls and serve. High along with your favourite garnishes.
6. Leftovers could be stored within the fridge in an hermetic container for Three days.
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