- 3 (6 inch) corn tortillas, divided
- 1 tablespoon avocado oil
- 1 guajillo chile, seeded and deveined
- 2 tablespoons olive oil
- 1/2 small onion, chopped
- 1 clove garlic, minced
- 6 Roma tomatoes, chopped
- 2 cups vegetable stock
- salt to taste
- 1/2 avocado, sliced
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut 2 tortillas in half and then into 1/8-inch strips. Place in a bowl and toss with avocado oil. Arrange strips in a single layer on a baking sheet.
- Bake in the preheated oven until the strips are crisp and light brown, about 15 minutes. Remove from oven and set aside for garnishing.
- Place guajillo chile in a saucepan with water to cover; bring to a boil. Remove from heat and let chile soak in the hot water until soft, at least 10 minutes. Drain.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until transparent, about 3 minutes. Tear remaining tortilla into pieces and add to the skillet. Cook until soft, about 3 minutes. Add tomatoes; cook and stir until tender, about 5 minutes. Remove from heat and let cool, about 5 minutes.
- Place tomato-tortilla mixture into a blender. Add the soaked guajillo chile and vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you prefer a very fine soup, you can strain it into the saucepan. Bring to a boil and let simmer until flavors meld, about 5 minutes. Garnish with baked tortilla strips and avocado slices.
05/04/2018
recipepes.com
Vegan Tortilla Soup, recipe
PT15M
PT1H
5
455 calories
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