Vegan Tortilla Soup
A comforting and flavorful Vegan Tortilla Soup filled with vibrant vegetables, zesty spices, and crispy tortilla strips, perfect for chilly evenings and family gatherings.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup bell pepper, diced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn (frozen or canned)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 lime juiced
- Salt and pepper to taste
- Fresh cilantro for garnish
- Corn tortillas, cut into strips For garnish
Instructions
Preparation
- Start by gathering all your ingredients. Dice the onion, mince the garlic, and chop the bell pepper.
Cooking
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and minced garlic to the pot. Sauté for about 3-5 minutes until the onion is translucent and the garlic is fragrant.
- Add the diced bell pepper to the pot. Cook for another 3 minutes.
- Stir in the can of diced tomatoes and the vegetable broth.
- Add the drained black beans and corn into the pot. Stir to combine all ingredients.
- Sprinkle in the chili powder, cumin, salt, and pepper. Adjust seasonings based on your preference.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Stir in the lime juice before serving.
- Ladle the soup into bowls and garnish with fresh cilantro and crispy tortilla strips.
Notes
Store leftover soup in an airtight container in the refrigerator for up to five days. Reheat on the stove over medium heat. This soup can also be frozen for up to three months.