The good news? This soup satisfies both requirements. It has all the taste of the hearty, comforting dishes you love plus all of the nutritional and health benefits and whole foods ingredients your body craves. Plus, it’s easy, vegan, and gluten-free – a win-win for all parties involved. Originally I set out to make a tortilla soup mixed with a vegan chili. The name didn’t hit me until I was taking my first bites and thought, “Wow, this tastes exactly like nachos!” The crunchy chips on top and all of the traditional nacho toppings had me totally sold. It’s like healthy food and comfort food all wrapped into one. *Note: you can learn about the origins of tortilla soup here and chili here. These DIY baked chili cheese Fritos are perfection on top of this soup. But you can also just use tortilla chips for a quicker, easier option. What I love about this soup:
- It comes together in about 30 minutes.2) Is rich and hearty with the perfect balance of tomato-y thickness and savory broth.3) And is loaded with veggies: onion, tomato, chilis, fresh salsa, plus fresh avocado and red onion on top. Cilantro would also make a brilliant addition. Dream big, friends, and don’t skimp on toppings. That’s my motto. I think we’ll be seeing a lot of this soup this winter. It’s so perfect for cold weather, plus makes enough to feed you for at least two if not three meals. Make it your own and adjust the heat, toppings and yield to best suit your family. It’s extremely customizable and thoroughly delicious. Enjoy!
