Vegan Tortilla Soup
This bold and smoky vegan tortilla soup is loaded with black beans, corn, and fire-roasted tomatoes in a spiced chili broth and is entirely vegan. It is a vibrant vegan twist on the Mexican classic that is topped with crispy tortilla strips for the perfect crunch.
A smoky and spiced vegan tortilla soup topped with crispy tortilla strips.
Nutrition per serving
Ingredients
protein
base
vegetables
aromatics
liquid
spices
topping
Instructions
Make the Crispy Tortilla Strips
Preheat oven to 400 degrees Fahrenheit. Arrange tortilla strips on a baking sheet, spray lightly with oil, and bake for 10 to 12 minutes until golden and crispy. Set aside for topping.
Saute the Onion
Heat a tablespoon of oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent. Stir in the chipotle chili powder and cumin and cook for 1 minute.
Build the Soup
Add the fire-roasted tomatoes, vegetable broth, black beans, and corn to the pot. Stir well to combine all the ingredients.
Simmer and Blend
Bring the soup to a boil then reduce to a simmer for 15 minutes. Use an immersion blender to partially blend the soup leaving plenty of chunky texture.
Serve
Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime juice.
Substitutions
Common mistakes
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