We have started to implement meatless Friday’s at the Filla house and This week I cooked up a Vegan Tortilla Soup.

Here is the Recipe . Serves 6

Saute

1/2 onion

2 garlic cloves

3 carrots chopped

2 celery chopped

1/2 red or Yellow Pepper

1 jalapeno

with 2 tablespoons Avacado Oil

Salt and Pepper

1 tablespoon chili powder

1 tablespoon Cumin

2 teaspoons Oregeno

Add 1cans Rotel

1 1 small can of green chiles

1 can spicy V-8 Juice

1 Veggie broth cubes

2 cups of water

1/2 bunch of cilantro for steeping (stems and all, not chopped - you fish them out at the end)

1/2 can pinto beans drained

1 large chipotle chili pepper diced and smashed with a little juice

2 bay leaves

1 packages of jack fruit pre-seasoned with cumin & green chiles about 3 ounces total

Bring to a Boil and then and 1 can of tomato sauce. Simmer for 60 minutes.

Some of my family likes it just as it stands now. Soup, chunky and brothy. I like a bit more viscosity. If your like me, Separate 1/2 of the soup in a blender and blend on high for a few minutes until creamy. Add back into the soup for the perfect texture.

Serve with Sour cream, cilantro, crushed roasted mild chilis such a Pasilla’s and Fried Corn Tortilla strips.

for the Tortilla strips, just cut up 5 - 10 corn tortillas in strips and fry in some healthy oil for about 10 minutes at 350 degrees.

Review from Anna Harpst:

Just tried the soup. I think it’s great! I usually gravitate towards meaty chilis, but this one is so flavorful and filling.  It has the perfect amount of spice too 😊

Review from Erica Hunt:

I just tried the soup – delicious! You nailed the spices. I much prefer this over any tortilla soup I’ve ever had! 😊