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2 tablespoons oil

1 yellow onion, chopped

1 ½ cups red peppers, seeded and sliced thin

2 tablespoons minced garlic

2 tablespoons finely diced jalapeno

3 cups vegan chicken broth

1 large can crushed tomatoes

1 can black beans, drained and rinsed

1 lime, juiced

½ cup cilantro, chopped

2 corn tortillas, cut into strips and fried crispy

1 avocado, seeded and diced

½ cup nondairy cheese

1. In a large pot heat the oil. Add the onions and cook for 3 minutes. Add garlic, jalapenos and peppers and cook for an additional 2 minutes.

2. Add broth, tomatoes and beans into pan and bring to a boil. Reduce heat to low and simmer for 20 minutes.

3. Add lime juice and cilantro to the pot and simmer for an additional 5 minutes.

4. Pour soup into bowls and top with cheese, avocado and strips. ENJOY!!!

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