Vegan Tortilla Soup

5 from 2 votes

This Vegan Tortilla Soup is fresh, flavorful, a little spicy, and so easy to make! In just 30 minutes you can have a satisfying soup that's perfect lunch or dinner! Top it with tortilla strips and customize with your favorite soup toppings.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: American, Mexican

Diet: Low Fat, Vegan, Vegetarian

Keyword: Tortilla Soup, Vegan Soup

Servings:

Calories: 222.6kcal

Author: Teresa Sklenicka

Ingredients

1 medium onion diced
4 cloves garlic minced
1 jalapeño seeded and finely diced
28 ounce can fire roasted tomatoes
4 cups vegetable broth
15 ounce can black beans
1 ½ cups canned and drained or frozen corn
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
¼ cup cilantro chopped
½ lime juiced
⅛ teaspoon cayenne pepper
4 or 5 corn tortillas

Instructions

Cut the tortillas in half and then into ¼ inch wide strips. Place the on a baking sheet and bake at 350℉ for about 10 minutes, until they are lightly browned and crispy.
While the tortilla strips are baking, sauté the diced onion and jalapeño in a large stainless steel pot or stock pot until the onion is translucent. If the vegetables start to stick, add a bit of water or broth to deglaze the pan.
Add the garlic and continue to sauté for another minute or so, until the garlic is fragrant.
Add the tomatoes, veggie broth, chili powder, cumin, oregano, and cayenne pepper. Bring the soup to a boil, reduce the heat and simmer for 10 minutes.
Partially puree the soup with an immersion blender to your desired consistency. If you don't have an immersion blender, ladle a few cups of the soup into a blender and blend until pureed. Then add it back into the pot of soup.
Add the black beans, corn, and chopped cilantro and cook for another 5 minutes until the soup is heated through.
Stir in the lime juice.
Place a handful of tortilla strips in a soup bowl. Ladle the soup over the tortilla chips and let it sit for a few minutes to soften them. Garnish with more tortilla strips, cilantro, avocado, or a dollop of vegan sour cream if desired.

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