Description
A bold and flavorful vegan tortilla soup packed with tender tomatoes, black beans, sweet corn, and warm spices. This hearty Mexican-inspired soup is topped with crispy baked tortilla strips and optional fresh garnishes like avocado, vegan sour cream, and cilantro, creating a comforting and vibrant meal perfect for any day of the week.
Ingredients
Soup Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional for spice)
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 cup frozen or canned corn
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Salt & black pepper, to taste
- Juice of 1 lime
Tortilla Strips
- 6 small corn tortillas, sliced into strips
- Oil spray or 1 tsp oil for crisping the strips
Optional Toppings
- Avocado slices
- Vegan sour cream
- Cilantro
- Sliced radish
Instructions
- Preheat and crisp tortilla strips: Preheat your oven or air fryer to 375°F (190°C). Lightly coat the tortilla strips with oil and bake for 8–10 minutes until they become golden and crispy. Set them aside to use as a crunchy topping for the soup.
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, jalapeño, and red bell pepper. Cook for 5–6 minutes until the vegetables are softened and fragrant, stirring occasionally to prevent sticking.
- Add garlic and spices: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for about 1 minute to toast the spices and release their aromas.
- Add main ingredients and broth: Pour in the black beans, diced tomatoes (with their juices), corn, and vegetable broth. Stir everything together and bring the mixture to a gentle simmer over medium heat.
- Simmer to develop flavor: Reduce the heat to low and let the soup cook uncovered for 15–20 minutes. This allows the flavors to meld and deepen. Stir occasionally to prevent sticking.
- Finish with lime and seasoning: Remove the pot from heat and stir in the fresh lime juice. Season the soup with salt and black pepper to taste, adjusting as needed for your preferred flavor balance.
- Serve: Ladle the hot soup into bowls and top generously with the crispy tortilla strips. Add any optional toppings like avocado, vegan sour cream, cilantro, or sliced radish for extra texture and flavor.
Notes
- For a thicker soup texture, blend 1–2 cups of the soup and then return it to the pot, or stir extra tortilla strips directly into the soup.
- Boost heartiness by adding 1–2 cups of cooked shredded jackfruit or vegan chicken pieces.
- Adjust spice levels by increasing the jalapeño amount or chili powder to your taste preference.
- This soup is excellent for meal prepping; store the soup and toppings separately to maintain freshness and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
