Step 1

In a large nonstick pot, heat the olive oil over medium-high heat.

Step 2

Add in the soyrizo, onion, carrot, celery, and garlic. Saute until chorizo is lightly browned and veggies are soft. Add in the seasonings.

Step 3

Rinse the can of beans and add in to the pot, followed by the corn and can of tomatoes.

Step 4

Add in the vegetable bouillon cube, then add enough water to the pot to cover the vegetables completely with about 1 inch extra {about 3-4 cups}.

Step 5

Lower heat to medium-low, and let soup simmer for at least 30 minutes.

Step 6

Shortly before serving, make the tortilla strips. Cut the tortillas in half and then into small strips.

Step 7

Heat the vegetable oil over medium-high heat until it starts to shimmer. Add in the tortilla strips, and fry until lightly golden brown and crisp. Remove, place on a paper towel, and sprinkle with salt.

Step 8

Serve with vegan cheese, sliced avocado, and the tortilla strips. Enjoy!