Sopa de Tortilla Vegana

Ingredients

• 4 cups vegetable broth
• 2 pieces chiles
• 1 tbsp epazote
• 6 pieces corn tortillas
• 1 large avocado
• 0.5 cup tomatoes
• 1 cup beans
• 2 cloves garlic
• 1 medium onion
• 2 tbsp lime juice
• 0.25 cup cilantro
• 0.25 cup pumpkin seeds

Instructions

1. 1Prepare the vegetable broth in a large pot. Add the chiles and epazote for seasoning.
2. 2Sauté diced onions and garlic in a separate pan until translucent.
3. 3Cut tortillas into thin strips and lightly fry until crispy. Set aside on paper towels.
4. 4Add sautéed onions and garlic to the broth.
5. 5Stir in diced tomatoes and black beans. Simmer for 20 minutes.
6. 6Season the soup with lime juice and salt to taste.
7. 7Serve the soup in bowls. Top with crispy tortilla strips.
8. 8Garnish with diced avocado, cilantro, and a sprinkle of pumpkin seeds.
9. 9Offer lime wedges on the side for extra zing.
10. 10Optional: For a gluten-free option, use gluten-free corn tortillas.