Tortilla Soup. Who said it’s hard to be vegan?

Sopa de Lima is a wonderful tortilla soup. I have made it twice in the past week. It is easy, fast cooking, and a complete meal in a bowl. A small serving of this would also be a pretty nice prelude to a Mexican dinner.

Sopa de Lima
Lime and Tortilla Soup

This recipe makes two very large bowls. And, trust me, you are going to want a large bowl. So double it for four servings.

In 2 T of oil, cook 1 medium onion and 1/4 cup chopped, peeled and seeded Poblano pepper.
See my post on Chiles Rellenos for how to peel the Poblano.
Or, you could cheat and use 1/4 cup canned green chilies.
Sauté until the onion is soft, but not brown.
Add 1 chopped large plum tomato and sauté another 5 minutes.
Add 4 cups vegetable broth, salt to taste and cover and simmer for 20 minutes.
If you are using tortilla chips with salt, or bouillon with salt, you probably don’t need any extra.
Then add 1 T lime juice.
Into each soup bowl put about 1/4 cup broken up tortilla chips. Very traditionally, you fry your own tortillas. I tried this, and they were really bad. Tortilla chips work just fine.
On top of the chips, add about 1/4 cup cooked, and warmed up, black beans.
Traditionally, this soup has chicken. The beans are the protein here.
Add the soup and top with some chopped avocado. This soup is delicioso.