Easy Vegan Enchilada Tortilla Soup

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I find it a bit ironic that I set out to make this soup for one of the guys in my band, who was sick, and I am now the one sniffling as I type. Oh well, I'm just glad that it turned out so delicious. It all started with my craving for mole enchiladas and spiraled into a hearty vegan triumph. The spicy sweet hot flavors of roasted corn, mole and peppers were just what the doctor ordered.

I am definitely making this again.

RECIPE

INGREDIENTS

chopped red onion
1 zucchini chopped
1 bag of frozen roasted corn (or a can of white corn)
1 bag of sliced frozen roasted peppers (or fresh)
2 cloves of garlic chopped
1 can of black beans
2 cups of crushed tomatoes
1 small can of enchilada sauce
1/4 cup of mole paste
1tbs vegetarian bouillon
dash of cumin
2tbs of brown sugar
4 blue corn tortillas
a few tablespoons of veg oil for frying
salt y pepper to taste

Saute the onions, garlic and zucchini until the onions are translucent. Add the frozen corn, peppers, black beans, tomatoes, enchilada sauce and 4-6 cups of water. Give that pot a stir then add the enchilada sauce, bouillon, mole, brown sugar and cumin. Let it boil for a bit to let the veggies soften and the tomato flavor to mellow out. About 30-45min

Meanwhile, heat up a frying pan with some oil. Cut your tortillas into strips and fry up in the oil. Drain and set aside.

Give the soup a taste. If it needs salt add that. You might need to add a bit of water if it is too thick. It's all about preference. Serve and garnish with the tortilla strips and some chopped green onions or, if you eat dairy, a dollop of sour cream.

NOTE: I think this would be great in a crock pot. Just add all of the ingredients, set it and forget it.