This soup is so easy and tasty-- you won't miss the chicken! The garbanzo beans give the soup a nice sustenance. Give it a try for a quick Cinco de Mayo dish.
Easy Vegan Tortilla Soup
6 cups vegetable broth
1 tsp olive oil
1 white onion, coarsely chopped
1 anaheim chile, seeded and chopped
1 serrano pepper, seeded and chopped
1 can whole tomatoes, chopped (reserve juice)
1 can garbanzo beans, drained and rinsed
1/2 tsp chile powder
1/2 tsp ground cumin
1/2 cup fresh cilantro leaves, chopped
Fresh ground black pepper
2 corn tortillas, cut into strips (I used La Tortilla Factory's chipotle tortillas)
1/2 avocado, chopped (optional)
Olive oil spray
In a large soup pot, heat olive oil over medium heat. Add onion and pepper and saute for ~5 minutes, until softened. Add in chopped tomatoes with juice, vegetable broth, garbanzo beans and spices. Bring to a low boil and allow to heat through.
Preheat oven to 375 degrees. Place tortilla strips onto baking sheet and spray lightly with olive oil spray, then sprinkle with salt. Bake strips for 15 minutes, flipping halfway through cooking. Remove from oven when crispy.
To serve, garnish each bowl with chopped cilantro, avocado (if desired) and several tortilla strips.
Nutrition Info per 1 1/2 cups: 193 calories, 3.5 g fat, 8 g protein, 30 g carbohydrates, 6 g fiber