Soups
Easy Tortilla Soup
Prep
10 minutes
Cook
35 minutes
Yield
4
This easy and flavorful tortilla soup is inspired by the Mexican traditional dish.
Tortilla soup is a Mexican-soup that is made of fried corn tortilla pieces that are submerged in the delicious tomato-based broth. It’s full of flavor, and topped with delicious fresh toppings. It makes a great comfort meal in the winter months!
Why you’ll love tortilla soup:
- Quick: Make this tortilla soup in only 45-minutes
- Flavorful: With the help of the spices, jalapenos, and fresh cilantro, this soup is full of flavor
- Comforting: Nothing beats a big warming bowl of tortilla soup on a cold day
Ingredient Notes:
Kidney Beans: A great source of iron, phosphorus, and potassium. They are also a great (low-fat) source of protein and fiber.
Tortilla Strips: Want to make your own tortilla strips? Add avocado oil to a frying pan over medium-high heat, fry for about 2-3 minutes, until golden.
How to make tortilla soup:
- Heat oil in a large soup pot over medium high heat. Add chopped onion and cook until softened, 5 minutes. Add in chopped red pepper and minced garlic, cook for 3-4 more minutes.
- Add in the spices: cumin, oregano, chili powder, salt and pepper. Cook about 1-2 minutes to toast the spices. Stir in vegetable stock paste.
- Add the tomatoes, beans, lime juice, jalapeno, water and cilantro. Stir and bring the mixture to a boil, reduce the heat to keep at a simmer. Cook for 15-20 minutes at a simmer, stirring occasionally.
- Add in 2 small tortillas and cook for about 2 minutes to soften. Remove the soup from the heat and scoop out about half of the soup, plus the tortillas, to a blender. Blend and then add back to the pot.
- Taste and adjust seasoning if necessary with more salt and pepper.
- Serve topped with sliced jalapeno, cilantro, vegan yogurt or sour cream, lime wedges and tomatillo salsa.
Tomatillo Salsa: Make our delicious Easy Tomatillo Salsa to go with this soup.
Want to make your own tortilla strips? Add avocado oil to a frying pan over medium-high heat, fry for about 2-3 minutes, until golden.
Other delicious add-ins to this soup: 1 cup corn or substitute white kidney beans for black beans.
Other comforting recipes to try:
- Vegetable Soup with Vegan Dumplings
- Winter Vegan Pot Pie
- Vegan Broccoli Cheese Soup
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Tortilla Soup
Video
Ingredients1x2x3x
- 2 tbsp olive oil
- 1 yellow or white onion, roughly chopped
- 1 red pepper, chopped
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp oregano
- 1 ½ tsp chili powder
- 1 tsp salt
- ¼ tsp ground pepper
- 1 ½ tbsp vegetable stock paste
- 14 oz can diced or crushed tomatoes
- 19 oz can white kidney (or cannellini) beans
- juice of 1 lime
- 1 jalapeno, chopped (stem and seeds removed)
- 3 ¼ cups water
- ¼ cup chopped cilantro
- 2 small flour tortillas
- garnish with: sliced jalapeno, cilantro, vegan yogurt or sour cream, lime wedges, tomatillo salsa, shredded cheese and avocado
Instructions
- Heat oil in a large soup pot over medium high heat. Add chopped onion and cook until softened, 5 minutes. Add in chopped red pepper and minced garlic, cook for 3-4 more minutes.
- Add in the spices: cumin, oregano, chili powder, salt and pepper. Cook about 1-2 minutes to toast the spices. Stir in vegetable stock paste.
- Add the tomatoes, beans, lime juice, jalapeno, water and cilantro. Stir and bring the mixture to a boil, reduce the heat to keep at a simmer. Cook for 15-20 minutes at a simmer, stirring occasionally.
- Add in 2 small tortillas and cook for about 2 minutes to soften. Remove the soup from the heat and scoop out about half of the soup, plus the tortillas, to a blender. Blend and then add back to the pot.
- Taste and adjust seasoning if necessary with more salt and pepper.
- Serve topped with sliced jalapeno, cilantro, vegan yogurt or sour cream, lime wedges and tomatillo salsa.
Notes
Nutrition
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Tortilla Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow or white onion, roughly chopped
- 1 red pepper, chopped
- 4 garlic cloves, minced
- 1 tsp cumin
- 1 tsp oregano
- 1 ½ tsp chili powder
- 1 tsp salt
- ¼ tsp ground pepper
- 1 ½ tbsp vegetable stock paste
- 14 oz can diced or crushed tomatoes
- 19 oz can white kidney (or cannellini) beans
- juice of 1 lime
- 1 jalapeno, chopped (stem and seeds removed)
- 3 ¼ cups water
- ¼ cup chopped cilantro
- 2 small flour tortillas
- garnish with: sliced jalapeno, cilantro, vegan yogurt or sour cream, lime wedges, tomatillo salsa, shredded cheese and avocado
Instructions
- Heat oil in a large soup pot over medium high heat. Add chopped onion and cook until softened, 5 minutes. Add in chopped red pepper and minced garlic, cook for 3-4 more minutes.
- Add in the spices: cumin, oregano, chili powder, salt and pepper. Cook about 1-2 minutes to toast the spices. Stir in vegetable stock paste.
- Add the tomatoes, beans, lime juice, jalapeno, water and cilantro. Stir and bring the mixture to a boil, reduce the heat to keep at a simmer. Cook for 15-20 minutes at a simmer, stirring occasionally.
- Add in 2 small tortillas and cook for about 2 minutes to soften. Remove the soup from the heat and scoop out about half of the soup, plus the tortillas, to a blender. Blend and then add back to the pot.
- Taste and adjust seasoning if necessary with more salt and pepper.
- Serve topped with sliced jalapeno, cilantro, vegan yogurt or sour cream, lime wedges and tomatillo salsa.
Video
Notes
Nutrition
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