Vegan Tortilla Soup
This vegan tortilla soup is a wonderful weeknight dinner which is hearty, flavorful, and spicy! The recipe is healthy and easy to make with simple ingredients. Topped with crispy homemade tortilla strips which will make your mouth water!
Servings 4
Equipment
- Blender*
- Immersion blender*
Ingredients
Tortilla Soup
- 1/2 tbsp oil
- 1 onion diced
- 3-4 garlic cloves minced
- 1 jalapeño diced*
- One 14-ounce pack (400 g) diced tomatoes (or use fresh tomatoes)
- 3 tbsp tomato paste
- 1 1/2 tsp ground cumin
- 1/2 tsp sea salt or more to taste
- 1/2 tsp turmeric (optional)
- 1 tbsp coconut sugar or brown sugar
- 1 tbsp balsamic vinegar or rice vinegar
- 2 tbsp low sodium soy sauce gluten-free if needed
- 3 cups (720 ml) vegetable broth
- 1/2 cup (120 ml) plant-based milk or more vegetable broth
- 1/2 cup corn (fried)**
- One 15 oz can black beans drained and rinsed
- 1 avocado chopped (optional)
- Fresh herbs (e.g. cilantro) to garnish
Homemade Tortilla Strips
- 4 corn tortillas
- 2 tbsp oil
- 1/2 tbsp soy sauce gluten-free if needed
- 1/2 tsp smoked paprika
Instructions
- Heat oil in a large pot and sauté onion, jalapeño, and garlic over medium heat for 3-4 minutes.
- Add the diced tomatoes, tomato paste, all condiments, the vegetable broth, and plant-based milk (or use more vegetable broth) and stir to combine. Bring to a boil, then reduce the heat and let simmer for about 15-20 minutes.
- Meanwhile, prepare the homemade tortilla strips (skip this step if you are using store-bought tortilla chips). Preheat oven to 380 degrees Fahrenheit (190 degrees Celsius) and line a large baking sheet with parchment paper. Mix oil, soy sauce, and smoked paprika in a small bowl. Brush tortilla chips with the mixture from both sides (if you use more tortillas you will need to make more "sauce"). Cut tortillas into strips and arrange them in a single layer on the baking sheet. Bake for 8-10 minutes or until golden brown.
- Blend the soup with an immersion blender or transfer it to a blender (don't overfill the container and be careful not to burn yourself) and blend until smooth.
- Serve soup in a bowl, add fried corn, black beans, avocado (if using), fresh herbs, and the homemade (or store-bought) tortilla chips. Enjoy!
Notes
- *You can also use 1-2 chipotle peppers in adobo sauce instead of the jalapeño.
- **I prefer to fry the corn in a skillet (with a little oil) before serving. You can also fry the black beans in the same pan.
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
Vegan Tortilla Soup
Amount per Serving
Calories
283
% Daily Value*
Fat
8.8
g
14
%
Carbohydrates
34
g
11
%
Fiber
10.7
g
43
%
Sugar
10.7
g
12
%
Protein
9.6
g
19
%
* Percent Daily Values are based on a 2000 calorie diet.