Tortilla Soup (Vegan)
Ingredients:
- 6 corn tortillas, cut into strips
- 2 tbsp neutral oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup black beans, cooked
- 1 cup corn kernels
- Avocado, lime, and cilantro, for serving
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Bake or air-fry the tortilla strips until fully crisp and add them just before serving, not while the soup simmers — floating in hot broth for long turns them soft.
Instructions:
- Crisp the Tortillas: Toss the tortilla strips in oil and bake or air-fry at 400°F (200°C) for 8-10 minutes, until crisp.
- Sauté the Onion: Sauté the onion in a pot for 4-5 minutes, then add garlic, cumin, and chili powder.
- Simmer: Stir in the crushed tomatoes and vegetable broth, and simmer for 15 minutes.
- Add Beans & Corn: Add the black beans and corn, and simmer for another 5 minutes.
- Serve: Ladle into bowls, top with crispy tortilla strips, avocado, and cilantro.
Notes: Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Let the soup simmer, not boil, so the flavors develop without breaking down delicate vegetables.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months; reheat gently on the stove.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The canned crushed tomatoes adds bright acidity and juicy body.
Tortilla Soup (Vegan)
Ingredients:
- 6 corn tortillas, cut into strips
- 2 tbsp neutral oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup black beans, cooked
- 1 cup corn kernels
- Avocado, lime, and cilantro, for serving
Why These Ingredients:
A few ingredients do most of the work in this recipe. The neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The canned crushed tomatoes adds bright acidity and juicy body.
Prep:
Bake or air-fry the tortilla strips until fully crisp and add them just before serving, not while the soup simmers — floating in hot broth for long turns them soft.
Instructions:
- Crisp the Tortillas: Toss the tortilla strips in oil and bake or air-fry at 400°F (200°C) for 8-10 minutes, until crisp.
- Sauté the Onion: Sauté the onion in a pot for 4-5 minutes, then add garlic, cumin, and chili powder.
- Simmer: Stir in the crushed tomatoes and vegetable broth, and simmer for 15 minutes.
- Add Beans & Corn: Add the black beans and corn, and simmer for another 5 minutes.
- Serve: Ladle into bowls, top with crispy tortilla strips, avocado, and cilantro.
