Vegan Tortilla Soup Recipe

This vegan tortilla soup is packed with bold, satisfying flavor from hearty beans, vegetables, and simple pantry ingredients, and comes together in just 30 minutes.

📝 Ingredients

• 1 tablespoon Olive Oil
• 1 medium Onion (diced (about 1 cup))
• 1/2 Red Bell Pepper (diced (about 1 cup))
• 3 cloves Garlic (minced)
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Chipotle Powder (or chili powder)
• 1/2 teaspoon Dried Oregano
• 4 cups Vegetable Broth
• 1 (14.5-ounce can) Fire Roasted Tomatoes (don't drain)
• 1 (15-ounce can) Black Beans (rinsed and drained (about 1.5 cups))
• 1 (15-ounce can) Pinto Beans (rinsed and drained (about 1.5 cups))
• 1 cup Corn (fresh, frozen, or canned)
• 1/2 teaspoon Salt
• Black Pepper (to taste)
• 4 Mini Corn Tortillas (sliced into 1/4-inch wide strips)
• 2 teaspoons Olive Oil

👨‍🍳 Instructions

1. 1Heat a 4-quart pot over medium heat. Add OLIVE OIL and heat until shimmering.
2. 2Add ONION and RED BELL PEPPER. Cook until they start to soften, stirring as needed, about 5 minutes.
3. 3Stir in GARLIC, CUMIN, CHIPOTLE POWDER, and OREGANO. Cook for a few minutes until fragrant, stirring as needed.
4. 4Add VEGETABLE BROTH, TOMATOES with their juice, BLACK BEANS, PINTO BEANS, and CORN.
5. 5Raise the heat and bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 10 to 15 minutes, stirring occasionally. Add SALT and PEPPER to taste.
6. 6While the soup simmers, make the tortilla strips if using. Preheat the oven to 400°F. Place the TORTILLA STRIPS on a baking sheet, drizzle with OLIVE OIL, and toss to coat. Spread them into an even layer and bake for about 10 minutes, shaking the pan halfway through, until crisp. Let them cool completely.
7. 7Ladle the soup into bowls and serve warm with tortilla strips and any desired toppings, such as CILANTRO, LIME, JALAPEÑO, or AVOCADO.
8. 8Let the soup cool completely before storing. Refrigerate in an airtight container for up to 5 days. Store the tortilla strips separately so they stay crisp.