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Easy 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.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Soup
Cuisine:
Mexican inspired
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
6
Calories:
184
kcal
Author:
Willow Moon
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°F.
Brush tortillas with olive oil. Slice into ¼" strips. Put on a baking sheet. Sprinkle with salt. Bake at 400°F 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 the pot. 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.
Notes
This recipe will last 5 days in an airtight container in the fridge.
Nutrition
Calories:
184
kcal
|
Carbohydrates:
33
g
|
Protein:
7
g
|
Fat:
3
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
1177
mg
|
Potassium:
389
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
1105
IU
|
Vitamin C:
10.2
mg
|
Calcium:
69
mg
|
Iron:
2.9
mg