Vegan Tortilla Soup

Servings

4 - 6

Prep Time

10 Minutes

Cook Time

10 Minutes

Ingredients

SOUP INGREDIENTS

  • 2 Tablespoons Oil (Olive, Avocado, Vegetable, etc.)
  • 1 Yellow Onion, Diced (1 1/2 Cups)
  • 4 Cloves Garlic, Finely Minced
  • 1 Medium Jalapeño, Deseeded, And Minced (About 3 Tablespoons)
  • 1 Red Bell Pepper, Diced
  • 3-4 Tablespoon Taco Sauce*
  • 2 Teaspoon Dried Oregano
  • 1 1/2 Teaspoon Chili Powder
  • 1 Teaspoon Fine Grain Kosher Salt
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Paprika
  • 3 Cups Vegetable Broth
  • 28 oz Can Fire Roasted Tomatoes
  • 2 Tablespoons Freshly Squeezed Lime Juice
  • 1 14 oz Can Black Beans, Drained And Rinsed
  • 1 1/2 Cup Frozen or Fresh Corn Kernels
  • 1/4 Cup Chopped Fresh Cilantro
  • For Serving: avocado, tortilla strips (recipe below), cilantro, lime, pickled onions

TORTILLA STRIP INGREDIENTS

  • 4 Corn Tortillas
  • 1 1/2 Tablespoon Neutral High Heat Oil (avocado, vegetable)
  • Salt And Chili Powder To Taste

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes.
  2. Add garlic, jalapeño and bell pepper and continue cooking for 5 minutes, until the vegetables start to soften.
  3. Stir in taco sauce, oregano, chili powder, salt, cumin and paprika until the vegetables are well coated. Add in vegetable broth, fire roasted tomatoes, lime juice, black beans and corn. Bring to a boil, then reduce heat to a simmer and cover.
  4. Simmer for 25-30 minutes, then stir in the cilantro and cook for additional 5 minutes.
  5. Serve topped with tortilla strips (instructions below), sliced avocado, cilantro, fresh lime wedges, etc.

Tortilla Strips

  • Preheat oven to 375F and line a baking sheet with parchment paper.
  • Slice tortillas in half, then cut into 1/2″ strips. Toss tortilla strips with olive oil, salt and chili powder to taste.
  • Arrange in an even layer with no overlap on baking sheet. Bake for 4-5 minutes, then remove from the oven and carefully flip over each strip using tongs. Return to the oven for additional 3-5 minutes, until crispy and light golden brown.

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