Vegan Tomato Tortilla Soup

Before I became an ‘excarnivore’ I loved making chicken tortilla soup.  It is sad eating out because I can never order tortilla soup anymore because it is ALWAYS made with chicken and often chicken broth.  I made this recipe for the first time tonight and it was delicious.  I followed the recipe in The China Study Cookbook, but made a few modifications for my taste and preference.

Makes 4-6 servings, total prep and cook time 20-30 minutes

• 1/4 cup water
• 1 medium onion, diced
• 3-4 garlic cloves, minced
• 1/2 jalapeño, diced (seeds optional)
• 2/3 cup celery, diced
• 1 1/2 cups corn
• 1 can diced tomatoes with chilies
• 25 oz tomato sauce
• 16 oz vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1-2 soft tortillas sliced  (optional with coconut oil)
• 1/2 lime, juiced
• 1/4 cup fresh cilantro
• 1 avocado, sliced
• salt, optional 

1. In a large soup pot, sauté onion, garlic, jalapeño, and celery in 1/4 cup of water until onions are soft.
2. Add corn, can of tomatoes with chilies, tomato sauce, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Two options for step 3.  If you want crispy tortilla strips fry them in a pan with coconut oil.  Tortilla strips will be a garnish. If you don’t want the oil reserve the tortillas to add in step 4.
4. Add oregano, basil, rosemary, thyme, (tortillas if keeping them soft instead of fried in step 3), cilantro (reserve small amount for garnish), and lime juice.  Simmer for 2 minutes.  Optional season with salt (I didn’t add salt to mine, be sure to taste first because salt may be in your canned/bottled ingredients).
5. Serve garnished with cilantro, avocado, and tortilla strips if fried. ¡Buen Provecho!