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    Home » Recipes » Mexican Inspired

    Published: Dec 14, 2016 · Modified: Sep 22, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Vegan Tortilla Soup

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    Here is an easy comforting Vegan Tortilla Soup recipe that is perfect for curling up with on cold Fall and Winter days.

    Vegan Tortilla Soup close up.

    You may think that I am crazy, but I love soup all year round, even with Tucson's hot climate. I made this Vegan Tortilla Soup in May when it was just starting to get hot here.

    I think I like to eat soup year round because I am always cold in my house. Right now as I type this I have on a thick scarf and fingerless gloves. I pretty much live in them.

    I love all things Mexican inspired, so this soup came together quite easily. Black beans are a staple in my pantry, so I knew that I had to make this soup with black beans.

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    This may surprise those of you who follow my blog, but I did not add a lot of spice to this recipe. If you want to make it spicier, you could use a serrano pepper instead of a jalapeño, or add hot sauce when serving.

    You might also like my Tofu Chicken Noodle Soup.

    Other Soup Recipes

    • Black Bean and Corn Chili
    • Thai Curry Butternut Squash Soup
    • Sweet Potato Soup with Toasted Pecans
    • Tofu Noodle Soup

    Vegan Tortilla Soup close up.

    This easy tortilla soup has black beans, corn, onion, jalapeño, fire roasted tomatoes, and corn tortillas - all the flavors you'd expect in a Mexican inspired soup!

    *Don't forget to come back and leave your feedback and star rating.

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    Vegan Tortilla Soup
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    5 from 2 votes

    Vegan Tortilla Soup

    Here is an easy comforting Vegan Tortilla Soup recipe that is perfect for curling up with on cold Fall and Winter days.
    Course Soup
    Cuisine Mexican inspired
    Prep Time 10 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 50 minutes minutes
    Servings 6
    Calories 184kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    • 1 cup chopped onion
    • 1 tablespoon olive oil
    • 1 clove garlic minced
    • 1 jalapeño finely chopped (¼ cup)
    • 1 tablespoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon paprika
    • 15 ounce can fire roasted tomatoes
    • 1 ½ cups corn
    • 15 ounce can black beans
    • 5 cups low sodium vegetable broth
    • salt and pepper
    • 2 or 3 corn tortillas
    • Cilantro
    • Avocado chopped
    • Key limes sliced in half
    • Hot sauce optional
    US Customary - Metric

    Instructions

    • Preheat oven to 400°.
    • Brush tortillas with olive oil. Slice into ¼" strips. Put on a baking sheet. Sprinkle with salt. Bake at 400° for 10-15 minutes, or until crispy.
    • Add olive oil to a medium pot or Dutch oven. Add chopped onions. Cook about 5 minutes, or until translucent.
    • Add minced garlic, jalapeño, cumin, chili powder, and paprika. Cook for a minute longer.
    • Pour fire roasted tomatoes, corn, black beans, and vegetable broth into pan. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes.
    • Garnish with corn tortilla strips, cilantro, and chopped avocado. Serve with key lime wedges and hot sauce.
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    Nutrition

    Calories: 184kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1177mg | Potassium: 389mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1105IU | Vitamin C: 10.2mg | Calcium: 69mg | Iron: 2.9mg

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

     

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      Recipe Rating




    1. Angie says

      December 21, 2016 at 10:17 am

      This looks delicious! I really enjoy a good meat-free recipe.

      Reply
      • Willow Moon says

        December 22, 2016 at 9:51 am

        Thanks Angie!

        Reply
    2. andrea says

      December 16, 2016 at 3:07 pm

      My daughter just went Vegan I am so passing this on. We all love avocado I think my son might even go for this recipe.

      Reply
      • Willow Moon says

        December 17, 2016 at 10:03 am

        I hope they enjoy it!

        Reply
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    Namaste, I'm Willow!

    Photo of Willow Moon.

    I've been vegan for 23 years and
    gluten-free for 11 years. I share easy and delicious vegan gluten-free recipes the whole family will love!

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