Vegan Tortilla Soup
Ingredients
The soup
-
1
Tbsp
olive oil
-
½
large
onion (chopped)
-
3
cloves
garlic (diced)
-
1
tsp
cumin
-
½
tsp
chili powder
-
½
tsp
sea salt
-
½
tsp
black pepper
-
1
6-oz can
tomato paste
-
2½
cups
water
-
2
cups
low sodium vegetable broth
-
1
cup
fresh chunky salsa
-
1
4-ounce can
mild diced green chilis
-
2
15-ounce cans
black beans (lightly drained)
Toppings (optional)
-
to taste
tortilla chips or DIY chili cheese Fritos
-
to taste
diced onion
-
to taste
cilantro
-
to taste
avocado
-
to taste
grated cheese and/or sour cream (if not vegan)
-
to taste
hot sauce
-
to taste
lime juice
Instructions
- Heat a large pot over medium heat.
- Add olive oil, onion, and garlic, and cook until softened.
- Stir in salt, pepper, cumin, and chili powder.
- Add tomato paste, water, vegetable broth, salsa, and green chilis; stir to combine.
- Bring to a simmer, then add black beans.
- Simmer again, then reduce heat and cook for 20-30 minutes.
- Taste and adjust seasonings as needed.
- Serve hot with toppings of choice.
Nutrition Facts (estimated)
Servings
4
Calories
338
Total fat
5.5g
Total carbohydrates
58.8g
Total protein
15.9g
Sodium
1516mg
Cholesterol
0mg
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