Vegan Tortilla Soup is a vibrant and hearty dish that brings the bold flavors of Mexican cuisine to your table in a wholesome, plant-based form. This soup features a rich tomato base filled with vegetables, black beans, and corn, seasoned with a blend of spices for a deliciously zesty kick. Topped with crunchy tortilla strips, avocado, and fresh cilantro, it offers a delightful mix of textures and tastes. Perfect for a comforting lunch or dinner, this soup is easy to make and full of nutritious ingredients.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- 1 avocado, diced
- Fresh cilantro, chopped
- Lime wedges
Instructions:
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic, bell pepper, and zucchini, and cook for another 5-7 minutes until softened.
- Add the Remaining Ingredients:
- Stir in the corn, black beans, diced tomatoes, vegetable broth, tomato sauce, ground cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
- Prepare the Tortilla Strips:
- While the soup is simmering, preheat the oven to 375°F (190°C). Spread the tortilla strips on a baking sheet and bake for 10-12 minutes until crispy, turning once halfway through.
- Serve:
- Ladle the soup into bowls and top with baked tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime juice.
Enjoy this Vegan Tortilla Soup as a delicious and nutritious meal that’s perfect for any day of the week, bringing warmth and comfort with every spoonful.
