Savory, spicy, tangy, rich and delicious are the things I think of when I think of Tortilla Soup! This is an entriely plant based recipe. I am a Tortilla Soup expert and I can't get enough of this recipe!
Pre-heat oven to 425, line a roast pan with parchment.
Cut the top off of 1/5 of a garlic bulb and place on roasting pan. Drizzle with olive oil.
Cut corn tortillas into narrow strips.
In the stock pot add carrot, onion, celery, green chili and bell pepper. Cook until slightly soft 3 -4 minutes.
In a small bowl add hot water and arrowroot whisk until well blended. Add to soup and simmer for 10 minutes.