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What could be more comforting than a warm soup or a homemade chili to get you through the coldest winter days? This cozy vegan chili soup & homemade tortilla chips recipe is so quick and easy to make thanks to our delicious Bam Chili! Its rich and delicious texture will warm your heart with a flavour reminiscent of the warm Mexican sun. Add a few wheels of Bam Chili to your next online order or head to your nearest grocery store to try it out.
Yields: 3 portions |
Ingredients
Soup
- 2 Bam Chili wheels
- 400 ml of roasted diced tomatoes
- ¼ to ½ cup of vegetable broth (depending on desired texture, more liquid or thicker)
Garnishes
- Vegan sour cream
- ½ avocado, diced
- Fresh cilantro
- 1 small jalapeno, thinly sliced
- Lime wedges
- Tortilla chips (optional)
Steps
- In a small saucepan, melt the Bam Chili cubes over low heat with the broth (to prevent the cubes from sticking to the bottom).
- When the cubes are melted, add the tomatoes.
- Top with the garnishes of your choice.
Tortilla chips
- Preheat oven to 350°F.
- Lightly brush 2-3 wheat tortillas with a thin layer of oil: stack them on top of each other and cut them into thin strips lengthwise, then into 2 or 3 pieces perpendicularly.
- Spread the rectangular pieces on a baking sheet. Sprinkle with salt and pepper to taste and, if desired, any other spice of choice (here: 1 tsp. of smoked paprika).
- Place in the oven and bake for 10 to 15 minutes, until the tortilla chips begin to colour slightly.
- Once cooled, store in an airtight container.
Enjoy!
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