Description
A hearty vegan tortilla soup packed with flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn (frozen or canned)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro for garnish
- Corn tortillas, cut into strips
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until softened.
- Add bell pepper and cook for another 3 minutes.
- Stir in diced tomatoes, vegetable broth, black beans, corn, chili powder, and cumin.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add lime juice and season with salt and pepper.
- Serve hot, garnished with fresh cilantro and tortilla strips.
Notes
- Adjust spices to taste.
- For a spicier soup, add jalapeños.
- Can be topped with avocado for added creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan tortilla soup, healthy soup, plant-based soup