Vegan tortilla soup

Ingredients

4-5 corn tortillas (sugar free)
1 medium yellow or white onion
4 cloves garlic
4-5 tbsp olive oil
3-4 Serrano chilies
1-2 tomatoes
⅓ bunch cilantro
3 can pinto beans
1 small can tomato sauce
4 cups vegetable broth
2 cups frozen corn
salt and pepper to taste

Cut tortillas into thin strips and fry in olive oil. Once cooked set aside for later. Sauté garlic, onion and chili peppers in olive oil, then add cilantro, tomato, and dash of salt and sauté. Add vegetable broth, tomato sauce, beans, and corn. Bring to a boil, then reduce heat and let simmer for 20-25 minutes. Top with vegan or sour cream and tortilla strips.

Note: When tested, serrano chillies weren't available. Jalapeno peppers were used instead and the recipe turned out well

Recipe contributed by
Tanya Ahier