Authentic Mexican Tortilla Soup

Fall in love with this delicious and authentic Mexican Tortilla Soup (Plant-Based) from Kara Romero Lang. ⁣

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Nutritional facts (per serving):⁣

• Calories 161⁣

• Iron 0mg⁣

• Calcium 97mg⁣

• Vitamin C 1mg⁣

• Vitamin A 343IU⁣

• Sodium 305mg⁣

• Cholesterol 22mg⁣

• Protein 3g⁣

• Sugar 0g⁣

• Fiber 1g⁣

• Carbs 10g⁣

• Fat 12g⁣

Ingredients: ⁣

• 7 whole Tomatoes ⁣

• 5 cups Water⁣

• 3 cloves Garlic ⁣

• 1 tbsp Cilantro (more if desired) + extra for optional garnish⁣

• 3 tbsps White Onion (roughly chopped)⁣

• 3 cups Corn Tortilla Chips⁣

• 1/2 cup Organic Vegetable Broth⁣

• 3 tbsps Butter (Earth balance or Miyokos brand Vegan butter recommended )⁣

• 1/2 tsp Sea Salt (more or less to taste)⁣

• 1 1/2 ozs  Vegan Cheddar Cheese ("Vio Life", or "Miyokos" brand Vegan shredded cheddar recommended)⁣

• 1/4 Avocado (Sliced)⁣

• Optional vegan sour cream (1 tbsp/ bowl) for garnish. ⁣

Directions: ⁣

1. Score the tops of the tomatoes with a knife in the shape of an "X", and place in the pot, cover with water ⁣

2. ⁣Add garlic cloves (whole), onion, and cilantro to the water. Cook vegetables on high heat in water until tomatoes are soft (approx. 10 minutes) ⁣

3. ⁣Once tomatoes are soft, remove from heat. Strain the water, saving 2 cups. ⁣

4. ⁣Add tomatoes, onion, garlic, cilantro, and 2 cups saved water to the blender with vegetable broth and butter ⁣

5. ⁣Blend on high until desired consistency is reached. ⁣

6. ⁣Fill 6 bowls with 1/2 cup crushed tortilla chips each. ⁣

7. ⁣Add soup to bowls. Top with vegan shredded cheese and vegan sour cream, and optional cilantro for garnish.⁣