Author: 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.
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Vegan Tortilla Soup
Servings: servings (makes about 2 litres)
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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
- ½ teaspoon dried oregano
- ½ 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
- 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.
- Stir in the black beans and corn and cook an additional 5 minutes until everything is nice and hot.
- 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.
- 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.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
kathleen says
Great soup! I doubled the recipe the first time i made it - which turned out to be a good decision! I resisted the temptation to add bell pepper (which I had in my fridge and wanted to use). Next time I might try it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathleen, so happy you enjoyed it! Bell pepper would be a great addition 🙂
Sheri says
This is a delicious and easy soup. Our family loved it, and I'm making it again for tonight's vegan potluck.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it Sheri, thank you for the review 🙂
Jenn R says
I made this soup a few months ago and pulled it out of the freezer for lunch today and was reminded how DELICIOUS it is. The only change I made was crumbling a block of tofu into it. So easy to make!
Jess @ It Doesn't Taste Like Chicken says
Terrific! We're happy you enjoyed it another time!
Liza says
Can you freeze this recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Liza, yes! You can freeze the soup. Add the garnishes fresh. Enjoy!
Claudia says
Yum!!! I doubled the recipe but didn't have some didn't have some of the ingredients so I made a few minor subs. It was quick and delicious and spiced just right. Will make again! (I used 1 can fire roasted crushed tomatoes and 1 tub of pico de Gallo for the 2 cans of tomatoes; 2 medium yellow zucchini, cubed, for the corn; and 1 can each kidney beans and chickpeas for the black beans. I also added about 1 cup cooked short grain brown rice).
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so thrilled you loved it Claudia, and that your subs worked well for you. Thank you for the review 🙂
Joanne Alexander says
Made this tasty recipe tonight. Comes together quickly and has great flavor. I added extra black beans and corn. Delish and will definitely make again?
Joanne Alexander says
Did not intend the question mark…meant it to be an exclamation mark!! 😂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hahaha! No worries! Thanks so much Joanne! So thrilled you loved it 🙂