Vegan Tortilla Soup
Ingredients
Tortilla Strips
-
3
pieces
corn tortillas
-
2
teaspoons
extra virgin olive oil
-
½
teaspoon
chili powder
Soup
-
2
teaspoons
extra virgin olive oil
-
1
medium
onion, diced
-
1
medium
garlic clove, minced
-
1
medium
green bell pepper, diced
-
1
small
jalapeño pepper, finely diced
-
1
small
zucchini, diced
-
1
cup
frozen corn
-
¼
teaspoon
crushed red pepper
-
2
teaspoons
cumin
-
4
cups
water
-
1
tablespoon
reduced sodium vegetable broth base
-
2
cans (14.5-ounce)
diced tomatoes, with liquid
-
1
can (15-ounce)
black beans, with liquid
-
⅔
cup
plant-based cheese (optional)
-
⅔
cup
chopped green onions
Instructions
- Preheat the oven to 400°F (205°C).
- Slice the tortillas into thin strips, drizzle with olive oil, and sprinkle with chili powder. Bake until brown and crisp.
- Heat olive oil in a large pot and sauté the onion for 5 minutes.
- Add garlic, bell pepper, jalapeño, zucchini, corn, crushed red pepper, and cumin. Sauté for an additional 5 minutes.
- Add water, broth base, tomatoes, and black beans. Stir, cover, and simmer until vegetables are tender.
- Ladle soup into bowls and garnish with tortilla strips, plant-based cheese, and green onions. Serve immediately.
- Store leftovers in the refrigerator and reheat before serving.
Nutrition Facts (estimated)
Servings
10
Calories
148
Total fat
5g
Total carbohydrates
21g
Total protein
5g
Sodium
263mg
Cholesterol
0mg
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