Vegan Tortilla Soup
Hello & Happy Monday!!
The best recipes are those that are easy, affordable, nutrient dense, and above all..
For me, tortilla soup takes me back to my home town as I can remember being enamored by this classic concoction that a local restaurant offered.
So needless to say, I’ve been craving tortilla soup perhaps for ions now, because you typically only see it with chicken, and if it’s not chicken, it’s probably comprised of chicken broth.
Fast forward to today, I got the urge to recreate this classic soup, but one that’s more vegetable forward and sans animal products.
If you love a soup with a myriad of veggies that blend seamlessly together or a recipe that can be made in minutes and last throughout the week leaving you craving more and not dreading your 3943498 serving..
Then you have to try this Vegan Tortilla Soup..
Its nutrient dense, spicy, light, but filling all at the same time and costs around $10 to make!
Why this recipe rocks:
Great for non vegans
Doesn’t even need mounds of cheese or sour cream!
Great for entertaining
Perf for those cold winter nights when the winter apocalypse comes
Pairs great with a margarita, totally kidding.. or am I?!
Yields 4-6 bowls
20 minPrep Time
15 minCook Time
35 minTotal Time
- 6 tablespoons olive oil
- 1 medium spanish onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 2 chilis in adobo sauce
- Juice from 1 lime
- 1 tsp lime zest
- 1 Anaheim pepper
- 1 tsp liquid smoke
- 1 tablespoon paprika
- 1/2 small can tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 (28-ounce) can crushed tomatoes, juice and all
- 1 to 1 1/2 teaspoons sea salt, depending on your taste
- fresh cracked black pepper
- 1 (14-ounce) can black beans, drained and rinsed
- 1 yellow bell pepper, cored and cut into small chunks or fresh corn sliced from 2 ears of corn
- 1 small jalapeño, seeds and ribs removed and thinly sliced
- 4 corn tortillas, stacked and sliced into small strips
- fresh cilantro, coarsely chopped
- In a large, heavy bottom pot, heat oil over medium heat add finely chopped onions and garlic and all of the spices and cook until translucent and just browned, about 5-8 minutes. Once ready, then add the tomato paste and continue to combine the ingredients.
- Once combined add the jalapeños, black beans, yellow bell pepper, and corn and cook for an additional 5 minutes. Add paprika, cumin, coriander, chili powder, cayenne pepper, liquid smoke and chilis in adobo sauce. Cook for an additional 3-5 minutes.
- While thats happening, throw the strips in a small sauce pan with a tbs of olive oil and cook to get a good sear on them to give a little texture. Cook for 3-5 minutes and set aside to use in soup. Top with some spices for an added boost of flavor.
- Pulse the crushed tomatoes in a food processor or blender, then add to the soup along with the lime juice, lime zest, and Stir to combine. Add the vegetable broth, sea salt and cracked black pepper. Let simmer until ready to serve.
- For the strips stack corn tortillas on top of each other. Cut pile in half. Cut each stack into ¼-inch thick strips, widthwise. Bake in the oven coated with olive oil, sea salt and lime juice for a 15 minutes until crispy. Rotate strips mid way.
- To serve, spoon into bowls and top with the fried tortilla strips, fresh cilantro a few slices of avocado, and sour cream.
To make this recipe fancier, roast all the veggies in the oven such as fresh tomatoes, bell pepper, Anaheim Pepper, Onion, garlic, corn and jalapeño peppers for 30-45 minutes in the oven, then throw them in the soup!