Vegan Tortilla Soup
Vegan tortilla soup made with black beans, jalapeños and fire roasted tomatoes that's ready in under 30 minutes! Topped with homemade crispy tortilla strips, what's not to love?!
- 2 tbsp olive oil
- 1 cup yellow onion approx. 1/2 onion, diced
- 2 garlic cloves minced
- 2 jalapeño peppers diced with seeds removed
- 1 tsp smoked paprika
- 1 tsp chipotle seasoning
- 1/2 tsp cumin
- 2 cups corn (10 oz.)
- 14 oz. black beans rinsed
- 14 oz. diced tomatoes fire roasted
- 32 oz. vegetable broth
- Sea salt to taste
- 4-8 corn tortillas see notes
- vegan yogurt
- vegan cheese
Preheat oven to 400°.
In a large skillet or dutch oven, heat oil over medium heat, then add onions and cook for 4-5 minutes; then, add garlic, jalapeño, paprika, chipotle, and cumin and cook for 3-5 minutes.
Add corn, beans, tomatoes, and vegetable broth and cook for 10-15 minutes.
While soup is cooking, make the tortilla strips: Slice tortillas into thin strips, then place them on a baking sheet and spray them with nonstick spray. Bake for 5-10 minutes, being careful not to burn them.
Assemble: scoop soup into bowls, then top with appropriate toppings, along with tortilla strips.
-Number of tortillas depends on how many people you're serving
-Storage: Refrigerator: Store in an air-tight container in the refrigerator for up to 5 days; Freezer: Scoop soup in a plastic bag, seal it shut and store it in the freezer for up to 3 months.
Calories: 296kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 932mg | Potassium: 313mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1156IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 1mg