4 cups vegetable stock
1 can diced tomatoes
1 can black beans
1/2 medium white onion, peeled and chopped
2 bay leaves
1 clove garlic, minced
1 tsp. chili powder
1 tsp. cumin
1 tsp. paprika
1 tsp. pepper
1 cup vegan chicken (we used Before the Butcher shredded
1–2 cups frozen corn
3–4 corn tortillas
Optional toppings: lime wedges, chopped cilantro, avocado, vegan sour cream
- Place all the ingredients, except the tortillas and toppings, in a large pot, pressure cooker, Instant Pot, or other multicooker. If using a stovetop pot, simmer over medium heat for about 20 minutes. If using a multicooker, set to high pressure and cook for 10 to 15 minutes.
- Meanwhile, cut the tortillas in half and then into strips. Place on a sheet pan and bake at 450°F for 10 minutes, or until crunchy.
- Top the soup with the baked tortilla strips and desired toppings.
Makes about 8 to 10 servings