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Quick Fix Vegan
by Robin Robertson
Crunchy tortilla strips feature prominently in this spicy soup, while avocado provides a cool and creamy contrast. Recipe testers loved this soup: "Nice and spicy. A real winner. Delicious!" Talk about rave reviews! Variation: For a heartier, more stewlike dish, and to cut the heat, stir in 1 to 2 cups of cooked rice near the end of the cooking time. To cut the heat further, serve vegan sour cream on the side.
Serves 4


    • 2 (7-inch) corn or flour tortillas, cut into 1/4-inch strips
    • 1½ tablespoons olive oil
    • 1 ripe avocado
    • 1 yellow onion, finely chopped
    • 2 cloves garlic, minced
    • 2 (14.5-ounce) cans diced tomatoes with green chiles, including juice
    • 1 cup tomato salsa, hot or mild
    • 1½ cups home-cooked dark red kidney beans, or 1 (15-ounce) can, drained and rinsed
    • 1 cup fresh or frozen corn kernels
    • 1½ teaspoons chili powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika
    • 3 cups vegetable broth
    • Salt and freshly ground black pepper
    • 3 tablespoons chopped fresh cilantro


Preheat the oven to 400°F.  Oil a baking sheet.

Toss the tortilla strips and 1 tablespoon of the oil in a bowl to coat the tortillas. Spread the tortilla strips on the prepared baking sheet and bake until crisp, turning once, about 4 minutes per side. Remove from the oven and set aside. Halve and pit the avocado, spoon out the flesh, and dice. Set aside.

Heat the remaining 1/2 tablespoon oil in a large pot. Add the onion and garlic, cover, and cook until softened, 5 minutes. Add the tomatoes, salsa, kidney beans, corn, chili powder, cumin, and paprika. Stir in the vegetable broth and season to taste with salt and pepper. Bring to a boil, then reduce the heat to medium and simmer to blend the flavors, 10 to 15 minutes. Stir in the cilantro.

Ladle the soup into bowls and serve hot topped with the reserved tortilla strips and avocado.


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