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.