2 T. grapeseed oil
1 jar cilantro salsa (or any kind of chunky salsa)
2 cans Westbrae Unchicken Broth
1 container White Wave Seitan (Chicken Style)
poultry seasoning, to taste (it's veggie)
pepper, to taste
1 package shredded veggie cheese
8 - 10 white corn tortillas, cut into thin strips
1/4 vegetable oil (I used grapeseed oil)
Heat olive oil in skillet. Add shredded seitan. Sauté for 3 -5 minutes. Add poultry seasoning and pepper. Turn off heat.
In a large saucepan, combine salsa, unchicken broth & seitan. You may also add the broth from the White Wave container. Bring to a boil over high heat then reduce to low heat. Cook for 10 minutes, stirring occasionally.
While soup is cooking, pour oil in heavy skillet and heat over high heat for 3 minutes. Place a handful of tortilla strips into the oil and fry until crisp (about 1 minute). Flip if desired. Drain on paper towels. Contiinue until all of strips are fried.
Top each bowl with fried tortilla chips and 1/4 c. veggie cheese.
Makes 4 - 6 servings.
Variations:
Add more herbs & spices like cilantro, parsley, cumin, even chili powder.
Instead of frying, spray a cookie sheet with nonstick spray and spread strips evenly out on tray. Heat at 350 degrees F until crispy (you may want to flip these, too).
Add 3 slices of avocado to each bowl of soup before serving.
