Vegan Tortilla Soup

This morning is the first day of the season that I woke up to a scattering of snow on the ground. You know what that means: snow angel? Snowball fight? Christmas movies? Hot chocolate? Time to pull out the winter coat? Soup recipes? The answer is C, all of the above. Especially soup recipes. There is nothing like warming up on a chilly evening with a satisfying bowl of hot soup. So that’s why today we’re talking Vegan Tortilla Soup.

This Mexican inspired soup will have you slurping away in total silence. The silence will be because you’ll be so wrapped up in the deliciousness of soup that dinner conversation will come to a complete hold until all soup bowls are empty. (I’ve witnessed this phenomenon before).

Tomatoes, hearty black beans, pops of sweet corn, seasoned to perfection with Mexican spices. Top that with crispy tortilla strips, creamy avocado, fresh cilantro, and a squeeze of zesty lime. Hello flavour! There’s a reason this soup brings on silence, and that reason is deliciousness.

The best part (oh yes, it get’s better), is that this soup is shockingly easy to make. The soup itself comes together in 25 minutes (most of the time it’s just simmering away). Then if you are feeling crafty you can fry your own tortilla strips, and if you’re not, then just grab a bag of tortilla chips (both ways are excellent). A little garnish here and there, presto, gorgeous Vegan Tortilla Soup.

To make Vegan Tortilla Soup: add the oil to a large pot and put over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and begin to brown. Add the tomatoes, vegetable broth, chili powder, cumin, oregano, and salt.

Bring to a simmer and cook for about 15 minutes until the tomatoes are cooked through. Stir in the black beans and corn and cook an additional 5 minutes until everything is nice and hot.

In the meantime, you can make the tortilla strips. If you don’t want to fuss with this, simply use tortilla chips and skip this process.

To make the tortilla strips, cut the tortillas into small strips. Heat the oil in a frying pan, and when hot, add the strips in a single layer. Fry for about 1 minute per side, flipping when the bottom is golden to fry the other side. Remove from pan and drain on paper towel.

To assemble the soup, scoop a serving of soup into a bowl. Top with avocado, cilantro, tortilla strips (or tortilla chips), and a squeeze of lime.

4.3 from 10 votes

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Vegan Tortilla Soup

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

The perfect hearty soup for a chilly night, but surprisingly easy to make. Tomatoes, hearty black beans, pops of sweet corn, seasoned to perfection with Mexican spices. Top that with crispy tortilla strips, creamy avocado, fresh cilantro, and a squeeze of zesty lime. Hello flavour! 

Course: Soup

Cuisine: Mexican

Servings: 6 servings (makes about 2 litres)

Calories: 182 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

For the soup:

• 1 tablespoon light oil, such as canola or vegetable
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 litre vegetable broth (4 cups)
• 1 28oz can diced tomatoes
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 19oz can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)

For garnishing:

• 3 small corn tortillas OR 3 handfuls of tortilla chips (gluten-free if preferred)
• 2 tablespoons light oil (needed only if frying your own tortillas - see instructions)
• 1 avocado, sliced
• 1 handful fresh cilantro, roughly chopped
• 1 lime, cut into wedges

Instructions

1. For the soup: add the oil to a large pot and put over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and begin to brown. Add the vegetable broth, tomatoes, chili powder, cumin, oregano, and salt. Bring to a simmer and cook for about 15 minutes until the tomatoes are cooked through. 

2. Stir in the black beans and corn and cook an additional 5 minutes until everything is nice and hot.

3. For the tortillas: in the meantime, you can make the tortilla strips. If you don’t want to fuss with this, simply use tortilla chips and skip this process. To make the tortilla strips, cut the tortillas into small strips. Heat the oil in a frying pan, and when hot, add the strips in a single layer. Fry for about 1 minute per side, flipping when the bottom is golden to fry the other side. Remove from pan and drain on paper towel.

4. To assemble the soup: scoop a serving of soup into a bowl. Top with avocado, cilantro, tortilla strips (or tortilla chips), and a squeeze of lime.

Recipe Notes

As with all tortilla soup, the tortilla strips get soggy as they sit in the soup, so I like to have a bowl of the tortillas on the table and everyone can top as they go to have the desired crunch all the way through.

Bon appetegan!

Sam.