Hearty Vegan Tortilla Soup
A light, flavorful plant-based soup that supports energy and overall health.
Servings: 4
Calories: 308kcal
Ingredients
- 1 tbsp avocado oil
- 1 small red onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (14 oz) can fire-roasted tomatoes (or regular diced tomatoes for less heat)
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ - 1 tsp salt (start with ½ tsp and add more, to taste)
- Ground pepper, to taste
- Juice of 1 lime
Optional Toppings:
- Tortilla strips or crushed chips
- Sliced avocado
- Fresh cilantro
- Chopped green onions
- Vegan sour cream
Instructions
- Heat 1 tablespoon of avocado oil in a large soup pot over medium-high heat. Sauté the onion and garlic in the oil until the garlic is fragrant and the onion is softened.
- Add the red bell pepper, zucchini, and corn and cook for 3-5 more minutes until just tender.
- Stir in the tomatoes, beans, broth, cumin, paprika, chili powder, oregano, and salt. Bring the mixture to a boil.
- Reduce the heat and simmer uncovered for 15–20 minutes.
- Stir in lime juice and ground pepper. Taste and adjust the seasonings. Add more salt, as needed. Serve soup with crispy tortilla strips and your favorite toppings. We love avocado, cilantro, green onion, and vegan sour cream.
Nutrition
Serving: 1of 4 servings | Calories: 308kcal | Carbohydrates: 54g | Protein: 15g | Fat: 5g | Saturated Fat: 0.7g | Fiber: 17g | Sugar: 8g