Ingredients

　　

Step 1

Curly fried corn tortilla strips are a fun topping for Southwestern-style soups and stews. Try these on Potato, Cheese, and Green Chili Soup (page 22), White Bean and Hominy Chili (page 68), or Zesty Green Gazpacho (page 134).

　　

Step 2

Cut corn tortillas into 1/2-inch by approximately 2-inch strips, allowing one tortilla per serving. Heat about 1/2 inch of olive oil in a deep skillet. Scatter the tortillas around the skillet so that there is just one layer frying at a time. Fry for 3 to 4 minutes or until crisp, then scoop out with a slotted spoon and continue cooking until you have as much as you need. Drain each batch on two layers of paper towels.

　　Vegan Soups and Hearty Stews for All Seasons