Print
Tortilla soup topped with avocado, lime, and sour cream

Vegan Tortilla Soup

  • Author: Dietitian Debbie
  • Prep Time: 5 Mins
  • Cook Time: 20 Min
  • Total Time: 25 minutes
  • Yield: 5 Servings 1x
  • Category: Soup, Entree, Main Dish
  • Method: Stove-Top
  • Cuisine: Vegan, Mexican-Inspired, Gluten Free

Description

This vegan tortilla soup tastes like it was cooking on the stove for hours but can actually be whipped up in about 30 minutes!


Ingredients

For the Soup:

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion (1/2 onion)
  • 1 jalapeno,  seeds removed and finely chopped (use less if sensitive to spice)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 cup frozen corn kernels (fresh works too)
  • 1 1/2 cups water
  • 1 1/2 cups vegetable broth
  • 1 (15 oz) can black beans, drained
  • 1 (28 oz) can fire roasted tomatoes
  • 1 (4 oz) can mild hatch green chiles
  • Juice from 1/2 lime
  • 1/41/2 teaspoon sea salt (adjust to taste)

To Serve: 

  • 46 corn tortillas, sea salt, 2-3 tablespoons canola oil
  • Lime wedges, sour cream and cheese (if not vegan), fresh cilantro
  • Optional: a sprinkle of Trader’s Joe’s chili lime seasoning (I love that stuff!)

Instructions

  1. Add the olive oil, onion, and jalapeño to a large pot or dutch oven. Sauté for 4-6 minutes or until onion is translucent. 
  2. Stir in the garlic, chili powder, cumin, and oregano. Sauté for 1 minute. 
  3. Stir in the corn, water, broth, black beans, tomatoes, and green chiles. Bring soup to a simmer and cook for 10-15 minutes. 
  4. Turn off heat and add lime juice and salt. Taste and season more if needed. 
  5. Dish soup out into bowls and top with your favorite toppings: avocado, sour cream, cheese, lime wedges, fresh cilantro, and tortilla strips.

To Make the Tortilla Strips:

  1. Thinly slice tortillas into ~1/3 inch strips. 
  2. Heat 2-3 tablespoons canola oil in a large non-stick skillet.
  3. Add tortilla strips in batches and cook until golden brown. Transfer to a plate lined with paper towels and sprinkle with sea salt. (They will crisp as they cool.)

Notes

Recipe makes ~8 cups soup total. Each serving is 1 1/2 cups of soup.


Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 193 kcals
  • Sugar: 5.5 g
  • Sodium: 317 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 8.5 g
  • Protein: 7 g
  • Cholesterol: 0 mg