Vegan Tortilla Soup
Who needs chicken when you’ve got crispy tortilla strips, smoky spices, and enough sass to wake your taste buds from the dead? This soup isn’t here to whisper comfort—it yells flavor with a chili-laced megaphone and then hugs you with avocado. It’s warm, hearty, and loaded with vibrant veggies that’ll make your fridge feel proud. Bonus? It takes less time to make than your last existential crisis. One bowl in, and you’ll start calling it therapy in liquid form. Hot tip: double the batch, because this is not a one-night-stand kind of soup.
Vegan Tortilla Soup
A fiery, flavor-packed vegan tortilla soup with crunchy toppings, bold spices, and a soul-warming personality. Comfort food, but make it dramatic.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 bell pepper diced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1 can 14 oz crushed tomatoes
- 4 cups vegetable broth
- 1 cup corn frozen or fresh
- 1 can 15 oz black beans, drained
- Salt and pepper to taste
- 4 corn tortillas sliced into strips
- 1 avocado sliced (for topping)
- Fresh cilantro optional
- Lime wedges optional
Instructions
- Heat olive oil in a large pot.
- Sauté chopped onion and garlic for 3–4 minutes.
- Add diced bell pepper and cook for another 2 minutes.
- Stir in chili powder, cumin, paprika, and oregano.
- Add crushed tomatoes and vegetable broth. Stir well.
- Bring to a boil, then reduce to simmer for 15 minutes.
- Toss in corn and black beans. Simmer for 5 more minutes.
- Season with salt and pepper to taste.
- Meanwhile, bake tortilla strips at 375°F until golden, about 8 minutes.
- Ladle soup into bowls. Top with avocado, crispy tortilla strips, cilantro, and lime.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 285
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 25%
- Vitamin C: 28%
- Iron: 14%
- Folate: 20%
- Potassium: 12%
💁♀️ Extra Flavor Tips
- Want smoky depth? Add a dash of chipotle in adobo.
- Craving creaminess? Stir in a spoonful of vegan sour cream.
- Need crunch? Double the tortilla strips.
- Store leftovers, if there are any, in the fridge for 3 days.
- Garnish like you mean it—go big or go bland.
