1 large or 2 medium zucchini
1 medium white onion
2 stalks celery
5 garlic cloves
1 can diced tomatoes
1 can red enchilada sauce
2 -3 serrano chilies or habanero sauce
1 bag frozen sweet corn
1 package of extra-firm silken tofu
avocado and cilantro and corn chips and 3 limes
3 cups Mexican style rice or brown rice
vegan soy cheese, preferably white
1-2 tablespoons vegetable oil
Chop zucchini, onion, garlic and celery in medium sized chunks. Saute in the bottom of a large pot in veggie oil until soft. Add can of diced tomatoes with juice and either diced serrano peppers or a few dashes of habanero pepper sauce (adjust to your taste). Add 3 teaspoons chili powder, 1 teaspoon cumin and 1 tablespoon oregano. Stir and let simmer 2-3 minutes until well heated. Add veggie broth (this soup should be brothy otherwise when you add in the garnish it will be a stew. If it gets too thick, add more broth or hot water) and half of the can of enchilada sauce (again, to taste). Add in frozen corn and half package of silken tofu, cut into small cubes. Bring to a boil and then turn down to a simmer.
Serve with a scoop of rice in the bottom of bowl, add in soup and garnish with cilantro leaves, soy cheese, crumbled corn chips, avocado and a squeeze of lime. The garnish is very important to the flavor of the soup.
It is a long list of ingredients, but assembles quickly and tastes great. I am from San Antonio, Texas and there is just no other way to make good Tortilla soup than with a bunch of stuff.