This is a hybrid, a Frankensoup of two delicious, hearty recipes: one a quick version easily put together with a few pantry items; the other an all-day, slow-cooker affair.  I often turn to The Moosewood Collective’s Simple Suppers Tortilla Soup recipe for a fast, warming lunch.  The addition of tortilla chips in the soup seems inspired to me; it adds a wonderful thickness and that distinctive corn flavor.  And I love Kathy Hester’s version from The Vegan Slow Cooker because I can put everything in the crock-pot in the morning and have a spicy, thick soup ready at the end of the day.

Tale of Two Tortilla Soups
Serves 4-6

1 onion, chopped
2 cloves garlic, minced
1 28-oz. can diced tomatoes
3 tbsp. tomato paste
4 cups vegetable broth
juice of 1/2 a lime
1-2 tsp. maple syrup or agave nectar
1 tsp. cumin
1/4 tsp. chile powder
pinch of dried oregano
1 tsp. canned chipotles in adobo sauce, minced
1 15 oz. can cannellini beans, rinsed and drained
1 cup seitan, chopped
1 1/2 cups crumbled corn tortilla chips
cilantro, for garnish
avocado, chopped, for garnish
red onion, minced, for garnish
your favorite hot sauce

In a slow cooker, combine the onion, garlic, diced tomatoes, tomato paste, vegetable broth, lime juice, maple syrup, cumin, chile powder, oregano and chipotles.  Cook on low for 6-8 hours.  About 30 minutes before serving, stir in the crushed tortilla chips and let them soften for a few minutes.  With an immersion blender (or in a blender, in batches), puree the soup to desired consistency.  Stir in the cannellini beans and the seitan and continue to cook until the seitan is heated through.

Divide the soup among four to six large bowls and top generously with cilantro, avocado, red onion and hot sauce, if desired.