This soup is so simple and so yummy. Try it for a meat free dinner or add shredded chicken on top. Serves 4.


2 Tbsp avocado oil
1 large yellow onion, finely chopped
4 garlic cloves, finely chopped
1 jalapeño, deseeded and finely chopped
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
1½ tsp chili powder
2 chipotles in adobo, finely chopped
1 (28oz) can of whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups of water 


Crushed tortilla chips (sub grain-free tortilla chips)
Sour cream (sub plain coconut yogurt)
Cilantro, freshly chopped
Avocado, sliced
Queso fresca (sub plant-based cheese)


In a large pot on medium high heat, heat the vegetable oil and sauté the onion, garlic and jalapeño. Season with JF Spicy Salt and fresh cracked black pepper. Sauté for 6-8 minutes until soft and fragrant. Season with the chili powder and mix well. Sauté for 2 minutes. Add the chipotles and the canned tomatoes. Season with more JF Spicy Salt and fresh cracked black pepper. Cook until the tomatoes begin to caramelize. Add the vegetable broth and water. Bring the pot to a simmer and then reduce to low heat. Simmer for about 15-20 minutes. Garnish with your favorite toppings.
Recipe adapted from the New York Times.