Vegan Tortilla Soup
This easy vegan tortilla soup is loaded with black beans, corn, and fire-roasted tomatoes in a smoky, flavorful broth. Pile on crispy tortilla chips, avocado, and your favorite toppings for a cozy bowl that’s SO satisfying!
Servings: 4
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 (28 oz / 796 ml) can fire-roasted diced tomatoes with their juices
- 4 cups vegetable broth plus more as needed
- 2 (15 oz / 425 g) cans black beans drained and rinsed
- 1 ½ cups corn kernels fresh, frozen, or canned (drained if canned)
- 1 tablespoon lime juice plus more to taste
- Salt and black pepper to taste
Toppings
- Tortilla chips lightly crushed, or tortilla strips
- Diced avocado
- Fresh cilantro
- Lime wedges
- Sliced jalapeño
- Vegan sour cream
- Vegan shredded cheese
Instructions
- Sauté the onion: Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for about 5 minutes, until softened.
- Bloom the spices: Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook for 30–60 seconds, stirring constantly, until fragrant.
- Simmer the soup: Add the fire-roasted tomatoes with their juices, vegetable broth, black beans, and corn. Bring to a simmer and cook uncovered for 15–20 minutes, stirring occasionally. Add a splash more broth if you prefer a thinner soup.
- Finish with lime: Stir in 1 tablespoon lime juice. Taste and season with salt and pepper as needed.
- Serve: Ladle into bowls and top with lightly crushed tortilla chips or tortilla strips. Add avocado, cilantro, jalapeño, vegan sour cream, and/or vegan cheese as desired. Serve with lime wedges on the side.
Notes
Chili powder: Use a mild US-style chili powder blend, not pure ground chili pepper, which is much hotter.
Make it gluten-free: Use gluten-free broth, tortilla chips or strips, and any packaged toppings.
Make it oil-free: Omit the oil and sauté the onion in a splash of water or vegetable broth, adding more as needed to prevent sticking. Choose oil-free tortilla chips or strips and toppings.
Storage: Store the soup without toppings in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if needed.
Freezing: Freeze the soup without toppings in freezer-safe containers for up to 3 months. Cool promptly before freezing. Thaw overnight in the fridge, then reheat and add tortilla chips and fresh toppings just before serving.
Nutrition
Serving: 1 serving (¼ recipe, includes chips; excludes other toppings) | Calories: 471kcal | Carbohydrates: 79g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 1360mg | Potassium: 732mg | Fiber: 17g | Sugar: 11g | Vitamin A: 1892IU | Vitamin C: 11mg | Calcium: 155mg | Iron: 5mg
Find it online:
https://itdoesnttastelikechicken.com/vegan-tortilla-soup/Scan the QR code for updates, tips, and to ask me any questions!
