Background

• Place of Origin: Unknown, but likely the area around Mexico City
• This is a simple and tasty soup to serve as a side dish with mexican food

Ingredients

• 2 tablespoons avocado oil

• 1 medium onion, diced roughly

• 1 bell pepper (preferably red, def not green), diced roughly

• 4 cloves garlic

• ¼ teaspoon salt

• 2 teaspoons cumin

• ¼ teaspoon chili powder or chipotle powder or paprika (optional)

• 2 mild chili peppers (pasilla, guajillo, or ancho)

• 1 15 oz can fire roasted crushed or diced tomatoes

• ¼ teaspoon epazote (optional)

• 4 cups vegan chicken (preferable) or vegetable broth

• Protein Options

• 2 cups cooked pinto or other white beans (canned and rinsed or cooked from dry)

• 1.5 cups shredded or chopped vegan chicken

• 2 cups shredded jackfruit

• Toppings

• Corn tortilla cut into long strips and baked or crushed tortilla chips

• 1 avocado cut into sliced

• Fresh cilantro

• Cashew crema

Instructions

1. Cook the onion, bell peppers, and garlic with salt and oil until translucent in a large stock pot over medium heat (add the garlic after 5 minutes with the spices if minced)
2. While that is cooking, destem and deseed the chili peppers and roast on a skillet or over an open flame until softened and very lightly charred
3. Add the cumin and chili powder if using and toast for 30 seconds to 1 minute
4. Remove the pot from heat and add the contents along with the tomatoes and chili pepper (ripped into smaller pieces) and blend into a puree
5. Add the puree back to the pot and cook over medium heat for 5 minutes until the sauce darkens and thickens
6. Add the broth with the protein and epazote (if using) and heat until boiling
7. Reduce to a simmer and cook for 30 minutes
8. Serve ladled into bowls with toppings