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Vegan Tortilla Soup

Vegan Tortilla Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil, plus extra for frying
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 chipotle pepper in adobo sauce, minced (about 1 tbsp), plus 1 tbsp adobo sauce
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 4 cups low-sodium vegetable broth
  • 1 tsp salt, plus more to taste
  • 4 corn tortillas, cut into thin strips
  • Toppings: diced avocado, fresh cilantro, lime wedges, vegan sour cream (optional)

Method
 

  1. Heat 1 tbsp oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and starting to brown, about 5 minutes. Stir in the garlic, cumin, smoked paprika, chipotle, and adobo sauce; cook 1 minute.
  2. Add the tomatoes, beans, corn, broth, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  3. Meanwhile, fry the tortilla strips. Coat the bottom of a skillet with oil and heat over medium-high. Fry the strips in a single layer, stirring often, until golden and crisp, about 3 to 4 minutes. Drain on paper towels and season with salt.
  4. Ladle the soup into bowls. Top with tortilla strips, avocado, cilantro, and a squeeze of lime. Serve immediately.

Notes

Toasting the cumin and paprika in the dry pot for 30 seconds before adding oil deepens the smoky flavor. Store leftover soup (without toppings) in the fridge for up to 4 days; reheat gently with a splash of broth. Tortilla strips keep in an airtight container at room temperature for 2 days.