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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.