Tortilla Soup

This recipe is based on a recipe from Kathy Hester's The Vegan Slow Cooker cookbook. I changed it slightly so it's more like a Chili Soup but either way it was amazing. A thumbs up from the whole family...which rarely happens.

Tortilla Soup 

Serves 6+

Ingredients

1 Tb olive oil

1 medium onions, chopped

1 clove garlic, minced

28 oz. organic tomatoes (diced, crushed, or whole)

1/4 cup tomato paste

4 cups filtered water

1 tsp pepper

Salt to taste

1/2 lime, juiced

1 Tb cilantro, chopped

1 tsp cumin

1/2 tsp chili powder

1-2 cups vegan ground beef (I used Gardein)

1/2 avocado, chopped

1/4 cup tequila (optional)

Method

Saute onions in olive oil until transparent and then add garlic for another minute.

Add everything but the avocado and tequila. I didn't add the cilantro because I have haters in my family so I left it as an optional extra on the table.

Cook on low for 6 – 8 hours. About a half hour or so before serving, stir in lime juice, tequila, and adjust. 

Serve topped with fresh cilantro, avocado, lime wedges and corn chips.