Here is an easy comforting Vegan Tortilla Soup recipe that is perfect for curling up with on cold Fall and Winter days.
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.
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
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.
📋 Recipe
Vegan Tortilla Soup
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
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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Angie says
This looks delicious! I really enjoy a good meat-free recipe.
Willow Moon says
Thanks Angie!
andrea says
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.
Willow Moon says
I hope they enjoy it!