Vegan Tortilla Soup to celebrate Cinco de Mayo, Meatless Monday style! This is a fast recipe for those of you who are busy and just don’t have that much time to cook. A lot of people mistake Cinco de Mayo for the Mexican independence day (September 16th). It is NOT. The date was originally a celebration of the victory of the Battle of Puebla. It is not celebrated in Mexico the way it is celebrated in the United States. The Mexican-American communities celebrate this date nowadays as a celebration of Mexican heritage and pride. In the state of Puebla, in Mexico, the date is observed to commemorate the Mexican’s army unlikely victory over French forces at the Battle of Puebla on May 5, 1862. There is a little bit of history for you. Now on to our recipe!
- 8 ounces of frozen (no need to thaw) or fresh corn kernels – if possible non-GMO
- 1 tablespoon of vegetable oil (I use coconut or olive oil) or water
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (28-ounce) can diced fire-roasted tomatoes, undrained
- 2 (15.5-ounce) cans black beans, rinsed and drained
- 3 cups vegetable broth
- 1 cup crushed baked or regular tortilla chips
- 1 tablespoon fresh lime juice
- Salt and fresh ground black pepper
- Garnish: tortilla chips, lime wedges, vegan sour cream, vegan cheese, sliced jalapenos (optional)
- Heat a large pot over medium-high heat with the vegetable oil or water. Add the corn and roast until the corn is golden brown, about four minutes, stirring occasionally.
- Add the garlic, cumin and chili powder. Stir and cook for 30 seconds.
- Add the tomatoes, beans and broth. Cover and bring to a boil. Reduce to a simmer and add the chips. Stir and cook until the chips are soft and the soup is thickened, about three minutes. Add lime juice and season the soup with salt and pepper
- Serve the soup with any or all of the garnishes.