Smoky Shiitake Tortilla Soup

First, we make tortilla strips. Preheat the oven to 350°F. Cut the corn tortillas (6 6-inch) into thin strips and place on a baking sheet. Toss the [corn tortillas] with avocado oil (1 tbsp) until all are evenly coated. Spread [corn tortillas] out into an even single layer and bake until golden and crunchy, about 10-12 minutes, flipping and tossing the strips at the halfway point. Set aside to cool. Start 11m timer

In an upright blender, combine the can crushed tomatoes (1 15-oz), vegetable stock (1 cup), and half of the [corn tortillas]. Bring the blender’s speed up to high until you have a completely smooth mixture. Set aside.

Set a large, heavy soup pot over medium heat. Add the remaining avocado oil (1 tbsp) to the pot. Once the [avocado oil] is hot, add the white onion (1 small). Sauté the [white onion] until the edges are just starting to get soft, about 3 minutes. Add the garlic (4 clove), jalapeno (1), dried mexican oregano (0.5 tsp), ground cumin (1 tsp), and ground chipotle powder (1 tsp) to the pot and stir until fragrant, about 30 seconds. Start 4m timer

Add the shiitake mushrooms (0.75 lb) to the pot and stir. Let them sit for a full minute. Stir again and let them sit for another full minute. At this point they should be slightly softened and and glistening. Add a splash of the [vegetable stock] to the pot and scrape up any browned bits on the bottom of the pot. Start 2m timer

Add the can black beans (1 15-oz) and corn kernels (1 cup) to the pot and stir. Season everything liberally with [sea salt] and [ground black pepper]. Add the blended tomato mixture and remaining vegetable stock (3 cup) to the pot and stir. Cover the soup and bring to a boil. Once boiling, lower the heat to a simmer, remove the lid, and let the soup cook for 10 minutes. Start 10m timer

Serve the smoky shiitake tortilla soup hot with [corn tortillas], [diced ripe avocado], [chopped cilantro], [lime wedges], and [vegan sour cream].