A comforting mexican soup, tomato chipotle broth with so much goodness ♥️ My dad texted me a month ago telling me I had to veganize this soup that my abuelita would make all the time, so I of course had to 🥲 ITS SO GOOD!
1. In a pot combine tomatoes, half an onion & three garlic cloves... cover with water and let it boil for 8 to 10 minutes until tomatoes are softened.
2. Meanwhile, using your fingers shred your oyster mushrooms creating shredded pieces *to resemble the texture of shredded chicken*. If you're using any other type of mushroom make sure to slice thinly.
3. Then to a pan, add 1-2 tbsp avocado oil and add mushrooms... do not move the mushrooms around right away.. you want them to get a nice golden color. Cook on medium to low heat for a couple minutes on each side then season with salt and pepper.
4. Remove 2 chipotle peppers from can and remove seeds. Then to a blender add chipotle peppers, the cooked tomatoes, garlic & onions. Blend on high for 2 minutes.
5. To a large pot add a touch of oil then pour in the tomato mixture from your blender. Cook on medium heat for 10 minutes and meanwhile prepare your carrots, cabbage and remove, rinse and drain garbanzo beans from can. You can also use this time to prepare your toppings!
6. After the tomato sauce has been cooking for 10 minutes add in the vegetable broth, Epazote, carrots, cabbage and garbanzo beans. Cook for 18 minutes or until carrots are cooked. Add salt to your liking.
7. Serve hot with crispy tortilla chips, avocado, lime, "crema" & cilantro!
