Name: Vegan Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 2 tbsp olive oil; 1 cup yellow onion (about 1/2 onion), diced; 2 garlic cloves, minced; 2 jalapeño peppers, diced (seeds removed); 1 tsp smoked paprika; 1 tsp chipotle seasoning; 1/2 tsp cumin; 1/2 tsp salt (or more to taste); 2 cups corn (10 oz.); 14 oz. black beans, rinsed and drained; 14 oz. fire-roasted diced tomatoes; 32 oz. vegetable broth; Sea salt to taste; 4-8 corn tortillas, cut into strips; Vegan yogurt (for serving); Fresh cilantro (for garnish); Vegan cheese (for topping); Lime wedges (for serving)

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Crafting a perfect bowl of vegan tortilla soup is like a warm embrace on a chilly day—it’s comforting, hearty, and oh-so-delicious. Imagine a blend of smokiness, sweetness, and vibrant flavors all coming together in one pot. This Vegan Tortilla Soup brings joy and satisfaction with every spoonful. You’ll love how easy it is to prepare, making it ideal for busy weekdays or casual gatherings with friends. Whether you’re a lifelong vegan or just looking to add more plant-based meals to your repertoire, this recipe is perfectly crafted to satisfy everyone’s taste buds.

Let’s get started on this delightful journey, where each ingredient adds its unique charm to the soup. From fire-roasted tomatoes to the satisfying crunch of crispy tortilla strips, you’ll want to savor every bite. So grab your ingredients, and let’s create a memorable dish that’s as fun to make as it is to eat!

Why This Recipe Works

Crafting the perfect vegan tortilla soup requires a harmonious blend of flavors and textures. This recipe leverages the umami richness of fire-roasted tomatoes and the sweet crunch of corn, balanced with the spice of jalapeño and a smoky undertone from paprika and chipotle. All ingredients are easily accessible, and the one-pot method ensures a quick cleanup, making this a seamless meal option for busy home cooks.

Why You’ll Love This Vegan Tortilla Soup

This vegan tortilla soup is a celebration of vibrant flavors and wholesome ingredients, perfect for any occasion. Every spoonful is comforting and satisfying, making it a hit with both vegans and non-vegans alike. Plus, it’s versatile—customize your toppings to match your taste, and enjoy a hearty bowl of nutritious goodness in under 30 minutes.

Ingredients

2 tbsp olive oil
1 cup yellow onion (about 1/2 onion), diced
2 garlic cloves, minced
2 jalapeño peppers, diced (seeds removed)
1 tsp smoked paprika
1 tsp chipotle seasoning
1/2 tsp cumin
1/2 tsp salt (or more to taste)
2 cups corn (10 oz.)
14 oz. black beans, rinsed and drained
14 oz. fire-roasted diced tomatoes
32 oz. vegetable broth
Sea salt to taste
4-8 corn tortillas, cut into strips
Vegan yogurt (for serving)
Fresh cilantro (for garnish)
Vegan cheese (for topping)
Lime wedges (for serving)

Preparing the Vegan Tortilla Soup

Preheat the Oven

Preheat your oven to 400°F (200°C).

Sauté the Aromatics

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and sauté for 4-5 minutes, or until translucent. Then, incorporate the minced garlic and diced jalapeño peppers. Cook for an additional 3-5 minutes, stirring occasionally.

Spice It Up

Stir in the smoked paprika, chipotle seasoning, cumin, and salt. Cook for 1-2 minutes until fragrant, allowing the spices to release their essential oils.

Add the Veggies and Broth

Next, add the corn, black beans, fire-roasted diced tomatoes, and vegetable broth to the pot. Bring the mixture to a gentle simmer, cooking for 10-15 minutes.

Prepare the Tortilla Strips

While the soup is simmering, prepare the tortilla strips. Cut the corn tortillas into thin strips and spread them out on a baking sheet. Lightly spray them with nonstick spray and bake in the preheated oven for 5-10 minutes until crispy and golden, taking care not to burn them.

Assemble and Serve

Once the soup is ready, ladle it into bowls. Top with crispy tortilla strips, a dollop of vegan yogurt, a sprinkle of vegan cheese, fresh cilantro, and a squeeze of lime juice. Enjoy your hearty, comforting bowl of vegan tortilla soup!

Serving Suggestions

Serve this vegan tortilla soup with a side of avocado slices or a fresh green salad for a well-rounded meal. Pair it with crusty whole-grain bread for dipping.

Tips for Success

Adjust the spice level by adding more or fewer jalapeños based on your heat preference.
For a creamier soup, blend a small portion of the soup and return it to the pot before serving.
Make sure to taste and adjust the seasoning according to your individual tastes.

Variations

For added protein, include cooked quinoa or tofu cubes.
Swap out the beans for lentils for a different texture.
Experiment with different vegetables like bell peppers or zucchini to tailor the soup to your preferences.

Storage Tips

Store leftover vegan tortilla soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of vegetable broth if necessary.

FAQs

1. Can I make this soup ahead of time?
Yes, this soup can be prepared in advance and will taste even better the next day as flavors meld.

2. Is this soup gluten-free?
Yes, as long as you use gluten-free corn tortillas, this recipe is naturally gluten-free.

3. Can I freeze the soup?
Yes, you can freeze the soup in airtight containers for up to 2-3 months. Thaw in the refrigerator before reheating.

4. What can I use instead of corn tortillas?
You can use tortilla chips or even pita chips as an alternative for topping the soup.

5. How can I make this recipe spicier?
Enhance the spice level by adding more jalapeño peppers or a dash of cayenne pepper.

This vegan tortilla soup is not just a recipe; it’s a warm hug in a bowl that invites everyone to the table. With its simplicity and rich flavors, it’s an ideal choice for busy weeknights or laid-back weekends. Whether enjoyed on chilly evenings or sunny afternoons, this recipe promises to fill your home with delightful aromas and your hearts with joy. Happy cooking!