Creamy Tortilla Soup

If you look up tortilla soup recipes online, you will find many variations.  Some recipes just call for people to add tortilla chips.  If you want something with more crunch, I would recommend doing this as well.  I decided to use wheat tortillas, cut them into strips and cook them into the soup.  I thought maybe I made a mistake since the next day the tortilla strips were fairly soft.  By the time I finished the bowl, I came to the conclusion that I liked them that way.  I am not a person who likes a lot of spice so I did not add too much.  If you want to see this soup have more kick, I would recommend adding some jalapenos and some cayenne pepper.

Creamy Tortilla Soup

1 Tb Oil

3 Tortillas

1 Red Bell Pepper, chopped

1 bunch Green Onion, chopped

5 oz. Yellow Corn

15 oz can Tomatoes, crushed

4 oz can Green Chilies, chopped

25 oz can Pinto Beans

1 cup Water

2 cups Vegetable Broth

juice of 1 Lime

1/2 cup Vegan Sour Cream

1 tsp Cumin

1/2 tsp Garlic Granules

1 tsp Chili Powder

1 tsp Salt

2 Tb Nutritional Yeast

Cut the tortillas into strips of 1/2 inch by 2 inches.  Saute the strips in the oil.  Add the red bell pepper and cook for a couple minutes.  Add the green onion, corn, tomatoes, pinto beans, green chilies, water, broth and spices.  Cook for about 15 minutes on medium heat.  Turn down heat to simmer and mix in the sour cream and nutritional yeast.  Cook an additional 5 minutes.