Vegan Tortilla Soup

Why Make This Recipe

Vegan Tortilla Soup is a delightful dish that brings comfort and nutrition to your table. It’s a perfect blend of flavors with rich spices and textural contrast from the crispy tortilla strips and creamy avocado. Whether you are vegan, vegetarian, or just looking to eat more plant-based meals, this soup is a fantastic choice. It’s healthy, filling, and packed with protein from black beans and healthy fats from avocado. Plus, it’s a breeze to make and can be on your table in less than an hour!

How to Make Vegan Tortilla Soup

Making Vegan Tortilla Soup is straightforward and quick. Here’s a step-by-step guide on how to prepare this delicious soup at home.

Ingredients:

• 1 tablespoon light oil (canola or vegetable)
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 liter vegetable broth (4 cups)
• 1 28oz can diced tomatoes
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 19oz can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 3 small corn tortillas or tortilla chips (gluten-free if preferred)
• 2 tablespoons light oil (if frying tortillas)
• 1 avocado (sliced)
• Fresh cilantro (roughly chopped)
• 1 lime (cut into wedges)

Directions:

1. Heat the Oil: In a large pot, heat 1 tablespoon of oil over medium-high heat.
2. Cook Onions and Garlic: Add the chopped onion and minced garlic to the pot. Sauté them until the onions become translucent.
3. Add Broth and Tomatoes: Stir in the vegetable broth, diced tomatoes, chili powder, ground cumin, dried oregano, and salt. Bring this mixture to a simmer and let it cook for about 15 minutes to let all the flavors blend together.
4. Incorporate Black Beans and Corn: After 15 minutes, add the drained black beans and corn kernels into the pot. Cook for an additional 5 minutes.
5. Prepare Tortilla Strips: If you are using corn tortillas, cut them into strips. Heat 2 tablespoons of oil in a skillet over medium heat and fry the tortilla strips for about 1 minute per side until they turn golden and crispy.
6. Serve the Soup: Scoop the soup into bowls. Top with sliced avocado, freshly chopped cilantro, and the crispy tortilla strips. Finish off with a squeeze of lime juice for added zest.

How to Serve Vegan Tortilla Soup

Vegan Tortilla Soup is best served fresh. Once you have prepared the soup, dish it into bowls and allow your guests to customize their servings. Provide additional toppings like sliced avocado, cilantro, and lime wedges on the side. For a heartier meal, serve the soup alongside a simple garden salad or some crusty bread.

How to Store Vegan Tortilla Soup

If you have leftovers, store them in an airtight container in the refrigerator. The soup can last for about 3-4 days. To reheat, simply warm it on the stovetop over medium heat until heated through. If you have fried tortilla strips, it’s best to store them separately to maintain their crispiness. You can also freeze the soup in portions for up to 2-3 months. Just make sure to let it cool down completely before transferring it to freezer-safe containers.

Tips to Make Vegan Tortilla Soup

1. Adjust the Spices: You can tweak the spiciness of the soup by adding more chili powder or including diced jalapeños for extra heat.
2. Use Homemade Vegetable Broth: If you have time, try making your vegetable broth at home for even richer flavor.
3. Add Extra Veggies: Feel free to throw in more vegetables like bell peppers, zucchini, or carrots for added nutrition.
4. Crispier Tortilla Strips: For an extra crunchy texture, bake the tortilla strips in the oven instead of frying them.
5. Blend for Creaminess: If you prefer a creamier soup, blend a portion of the soup before serving and then return it back to the pot.

Variation

While this recipe is fantastic as is, there are some fun variations you may want to try. You can add quinoa or rice for more substance. If you miss a cheesy flavor, a sprinkle of nutritional yeast can be a great addition. For a different twist, consider using sweet potatoes or even a splash of coconut milk for creaminess.

FAQs

1. Can I use store-bought tortillas?
   Yes, store-bought tortillas work just fine. Just ensure they are gluten-free if needed.
2. Is this soup spicy?
   The soup has mild heat from the chili powder. If you prefer it spicier, you can add more chili or fresh peppers.
3. Can I make this soup ahead of time?
   Absolutely! You can make it a day or two in advance; just remember to store the tortilla strips separately.
4. What can I use instead of black beans?
   You can substitute black beans with kidney beans, pinto beans, or chickpeas based on your preference.
5. Is Vegan Tortilla Soup healthy?
   Yes! This soup is low in calories and high in nutrients, making it a healthy option for meals. The beans add protein, while the veggies provide vitamins and minerals.

Enjoy making and sharing your Vegan Tortilla Soup! Its rich flavors and warm textures are sure to win over anyone at your table.

Vegan Tortilla Soup

A delightful and nutritious blend of flavors with crispy tortilla strips and creamy avocado, perfect for anyone looking for a healthy, plant-based meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Mexican, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

For the soup base

• 1 tablespoon light oil (canola or vegetable)
• 1 cup chopped yellow onion
• 3 cloves minced garlic
• 1 liter vegetable broth (4 cups)
• 1 28 oz can diced tomatoes
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 19 oz can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)

For the serving

• 3 small corn tortillas or tortilla chips (gluten-free if preferred)
• 2 tablespoons light oil (if frying tortillas)
• 1 piece avocado, sliced
• 1/4 cup fresh cilantro, roughly chopped
• 1 piece lime, cut into wedges

Method

 

Cooking

1. Heat 1 tablespoon of oil in a large pot over medium-high heat.
2. Add the chopped onion and minced garlic, sautéing until the onions become translucent.
3. Stir in the vegetable broth, diced tomatoes, chili powder, ground cumin, dried oregano, and salt. Bring to a simmer and cook for about 15 minutes.
4. After 15 minutes, add the black beans and corn kernels, cooking for an additional 5 minutes.
5. If using corn tortillas, cut them into strips, heat 2 tablespoons of oil in a skillet, and fry the strips for about 1 minute per side until golden and crispy.
6. Scoop the soup into bowls, topping with sliced avocado, chopped cilantro, and crispy tortilla strips. Squeeze lime juice over the soup for added zest.

Notes

For a creamier texture, blend a portion of the soup before serving. Store leftovers in an airtight container for up to 3-4 days, and freeze portions for 2-3 months. Serve fresh for the best flavor.