There’s just something so comforting about a warm bowl of soup, especially on a chilly day. My absolute favorite is this hearty vegan tortilla soup. It’s loaded with vibrant veggies and spices that bring a burst of flavor in every spoonful. I remember the first time I made it—my kitchen was filled with the most amazing aroma, and I couldn’t wait to dig in! The combination of black beans, corn, and that perfect kick of chili powder truly makes it special. Plus, it’s so satisfying to top it with crispy tortilla strips and creamy avocado. Trust me, once you try this vegan tortilla soup, you’ll want to make it a regular on your dinner menu. It’s not just a meal; it’s a warm hug in a bowl!
Ingredients for Vegan Tortilla Soup
Let’s gather everything you’ll need to make this delightful vegan tortilla soup! Here’s your shopping list:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color you love works!)
- 2 carrots, diced
- 1 zucchini, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for serving (store-bought or homemade)
- Avocado for garnish
- Fresh cilantro for garnish
These simple ingredients come together to create a soup that’s not only nutritious but also bursting with flavor!
How to Prepare Vegan Tortilla Soup
Alright, let’s dive into making this scrumptious vegan tortilla soup! It’s really straightforward, and I promise you’ll feel like a kitchen pro by the end. Here’s how to do it:
Step-by-Step Instructions
- First, heat 1 tablespoon of olive oil in a large pot over medium heat. You want it nice and warm, but be careful not to let it smoke!
- Next, toss in the diced onion and minced garlic. Sauté them for about 3-4 minutes until the onion turns translucent and fragrant. Oh, the smell is heavenly!
- Now, add the diced bell pepper, carrots, and zucchini. Stir everything together and let it cook for another 5 minutes. This will soften the veggies and bring out their flavors.
- Time to get hearty! Stir in the drained black beans, corn, and diced tomatoes. Then pour in 4 cups of vegetable broth. Sprinkle in the cumin, chili powder, salt, and pepper. Give it a good stir to combine all those delicious ingredients.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes. This is where all those flavors meld together beautifully.
- Once it’s done simmering, taste and adjust the seasonings if needed. Now, serve it hot, topped with crispy tortilla strips, slices of creamy avocado, and a sprinkle of fresh cilantro. Wow, you did it!
And there you have it! A delightful, warming bowl of vegan tortilla soup that’s sure to impress everyone at your table!
Nutritional Information for Vegan Tortilla Soup
This vegan tortilla soup is not only delicious but also packed with nutrients! Each serving is approximately:
- Calories: 250
- Fat: 7g
- Protein: 10g
- Carbohydrates: 42g
- Fiber: 10g
- Sugar: 4g
- Sodium: 600mg
Keep in mind that these values are estimates, but they highlight just how wholesome and filling this soup can be!
Why You’ll Love This Recipe
- Quick to make—perfect for busy weeknights!
- Packed with nutrients from fresh veggies and beans.
- Deliciously rich and comforting flavor in every bowl.
- Easy to customize with your favorite toppings or extra spices.
- Great for meal prep and leftovers taste even better!
This vegan tortilla soup truly checks all the boxes for a satisfying and wholesome meal!
Tips for Success
Here are some of my favorite tips to make sure your vegan tortilla soup turns out perfectly every time! First, don’t be afraid to adjust the spices to match your taste—if you like it spicier, add a pinch more chili powder or even some chopped jalapeños! For that extra crunch, consider making your own tortilla strips. Just cut corn tortillas into strips, toss them in a bit of olive oil, and bake at 400°F (200°C) until crispy. It’s super easy and adds a lovely homemade touch. Also, if you want a creamier soup, blend a portion of it before serving. Trust me, these little tweaks will elevate your soup to the next level!
Variations on Vegan Tortilla Soup
There are so many fun ways to mix up your vegan tortilla soup and keep things exciting! Try adding different veggies like sweet potatoes for a touch of sweetness or kale for an extra nutrient boost. You can even throw in some diced jalapeños if you like a spicy kick! For a smoky flavor, consider adding a bit of smoked paprika. Feeling adventurous? Swap out the black beans for chickpeas or lentils for a twist. Each variation brings its own unique flair, so feel free to get creative and make it your own!
Serving Suggestions
This vegan tortilla soup is delightful on its own, but pairing it with a few sides can elevate your meal even more! I love serving it alongside a simple green salad dressed with a zesty lime vinaigrette for a refreshing contrast. You could also enjoy it with some warm, crusty bread or homemade cornbread to soak up all that flavorful broth. And don’t forget a sprinkle of extra cilantro on top for that fresh burst of flavor!
Storage & Reheating Instructions
Storing your delicious vegan tortilla soup is a breeze! Just let it cool completely, then transfer it to an airtight container and pop it in the fridge. It’ll stay fresh for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave it in short bursts, stirring in between. Enjoy that comforting warmth again!
For more delicious recipes, check out our all recipes page!
For more information on the health benefits of beans, you can visit Healthline.
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Vegan Tortilla Soup: 5 Steps to a Soul-Warming Delight
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
A hearty and flavorful vegan tortilla soup loaded with vegetables and spices.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Avocado for garnish
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add bell pepper, carrots, and zucchini; cook for 5 minutes.
- Stir in black beans, corn, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, topped with tortilla strips, avocado, and cilantro.
Notes
- Adjust spices according to your taste.
- Use homemade tortilla strips for extra crunch.
- This soup can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan tortilla soup, vegan soup, Mexican soup