Vegan Spring Tortilla Soup {Recipe}

Transition to warmer days with a vegetable-rich version of a popular classic.

Spring is here, and to celebrate, we’re making a tortilla soup featuring chipotle chilies, zucchini, corn, cilantro, and avocado. Even better? This recipe incorporates a colorful rainbow in each bowl, while the chipotle chilies will warm those cool spring evenings.

Serves 5

What You Need:
1 tablespoon avocado oil
1 tablespoon cumin seeds
2 medium garlic cloves, pressed
2 tablespoon canned chipotle chilies, finely chopped
1½ cups leeks, halved and slivered
3 teaspoons salt, divided
1 cup zucchini, cut into ¼-inch dice
1 cup corn kernels
2 cups fresh or canned chopped tomatoes
1 tablespoon tomato purée
3 cups water
¾ cup cilantro, divided, finely chopped
½ teaspoon black pepper
1 tablespoon lime juice
¼ avocado, cut into ¼-inch dice
2 5-inch corn tortillas, divided in eighths

What You Do:

1. Into a pot, heat oil on medium. Add cumin seed, and cook for approximately 1 minute, stirring gently. Add garlic, chipotle chilies, leeks, and 1 teaspoon of salt, and gently stir. Cook for approximately 3 minutes.

2. Add zucchini, corn, tomatoes, tomato purée, and water. Turn up heat, bring to a boil, and simmer on medium for approximately 20 minutes.

3. Add ½ cup of cilantro, black pepper, and remaining salt. Stir well, and allow the soup to simmer for another 20 minutes.

4. Stir in lime juice.

5. To serve, ladle soup into bowls and garnish with remaining cilantro, avocado, and tortilla triangles

Photo courtesy of Susan Tucker

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