Vegan Tortilla Soup
This is the BEST homemade vegan tortilla soup recipe! It's filled with veggies, made in one pot, ready in under 30 minutes and it's loaded with flavor.
Servings: 4
Ingredients
- 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
- 1/2 tsp salt or more to taste
- 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
toppings:
- vegan yogurt
- cilantro
- vegan cheese
- limes
Instructions
- 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, cumin, salt 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.
- Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 376kcal | Carbohydrates: 63g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1232mg | Potassium: 863mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1282IU | Vitamin C: 25mg | Calcium: 99mg | Iron: 4mg
