Heat olive oil in medium soup pot and sauté onions, garlic, carrots, pepper for 5 minutes. Add shredded seitan and cook for another 5 minutes.
Add the rest of the ingredients except tortillas and boil for 15 minutes. Add tortillas and boil for 10 to 15 more minutes until the tortillas break up and the soup has thickened.
Serve with Tofutti sour cream and avocado slices. Crushed corn chips are optional.
