Vegan Tortilla Soup
Grab a spoon and enjoy the warm and comforting flavors of this simple, homemade vegan tortilla soup! It's packed with vegetables and black beans in a slightly spicy tomato broth and topped with crunchy tortilla chips for added texture.
Servings: 6 servings
Calories: 232kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small red onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeño pepper seeded and diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 4 cups low-sodium vegetable broth
- 14.5 ounces diced tomatoes one can
- 15 ounces black beans one can drained and rinse
- 1 cup frozen corn
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 lime juiced
For Serving
- 1 avocado diced
- ¼ cup cilantro roughly chopped
- tortilla chips
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the diced bell peppers, diced jalapeño pepper, chili powder, and cumin to the pot. Cook for 5 minutes, stirring occasionally, until the peppers are slightly softened.
- Add the vegetable broth, diced tomatoes (including the juice), black beans (drained and rinsed), and corn to the pot. Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the vegetables are tender.
- Season the soup with salt and pepper to taste. Then, stir in the lime juice.
- Top with avocado slices, cilantro, and crumbled tortilla chips. Serve hot.
Video
Notes
Tips for Making Tortilla Soup
- Dice the vegetables the same size so that everything cooks evenly, and you get a nice bite with every spoonful.
- Add the spices after you sauté the onions and garlic for a more robust flavor. This gives the spices more time to meld with the flavors of the soup.
- Add a touch of lime juice as a finishing touch when serving. It brightens up the whole dish.
- For a thinner soup, add a cup of vegetable stock. Use low sodium when possible.
- For a thicker consistency, cook the soup for an additional 10 minutes.
Nutrition
Calories: 232kcal | Carbohydrates: 34g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 132mg | Potassium: 699mg | Fiber: 11g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 17mg | Calcium: 61mg | Iron: 3mg