Vegan Tortilla Soup

by Monique

30 minutes is all you need to make this flavor packed Vegan Tortilla Soup. It is easy to make, gluten-free, hearty and healthy!

Bowl of Vegan Tortilla Soup topped with tortilla chips, avocado and cilantro.

Vegan Tortilla Soup is a flavorful 30 minute lunch or dinner that is not only easy to make but a nutritious dish as well.

It’s perfect for those busy weeknights where you just don’t have a ton of time to cook dinner. This soup is also made with whole food ingredients and is very budget friendly!

I love a good soup. I most definitely am the type to order a salad and soup combo for lunch. It’s cozy and filling and the perfect meal in my eyes.

My favorite would definitely have to be tomato but tortilla soup is a close second. I prefer mine topped with a squeeze of fresh lime, avocado, cilantro and of course tortilla chips. I mean can you have tortilla soup without them?

This soup is easy to make and will be a family favorite in no time!

Ingredient Notes:

  • Vegetable Broth – I generally look for a low sodium option.
  • Diced Tomatoes – You can also use crushed tomatoes. 
  • Black Beans – I recommend draining and washing your beans before use this helps to aide in digestion. 
  • Tomato Paste – I buy the tube as it keeps in the refrigerator longer. 
  • Onion – I think yellow works best for recipe although white onion will work as well. 
  • Bell Pepper – Red is my favorite look for the deepest red color for optimal flavor. 
  • Zucchini– You could also use squash. 
  • Jalapeño – Make sure to take the seeds out unless you want a very very spicy soup. 
  • Spices – These will add that classic tortilla soup flavor. 
  • Lime – Roll fresh citrus back and forth on the counter to release the juice. It will make it easier to squeeze.
  • Cilantro – This adds an herby freshness to your dish.
  • Toppings – Extra cilantro, lime, avocado and tortilla chips are my go to.

Other Easy Dinner Recipes:

If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations! 

Bowl of Vegan Tortilla Soup topped with tortilla chips, avocado and cilantro.

Vegan Tortilla Soup

30 minutes is all you need to make this flavor packed Vegan Tortilla Soup. It is easy to make, gluten-free, hearty and healthy! Perfect for a weeknight meal.
Prep Time 10 mins
Total Time 30 mins
Course Soup
Cuisine Gluten-free, Mexican-Inspired, Vegan
Servings 8 servings

Ingredients
 

  • 1-32 oz. container vegetable broth
  • 1-15 oz. can diced tomatoes
  • 1-15 oz. can whole black beans
  • 4 tbsp. tomato paste
  • ½ yellow onion diced
  • ½ bell pepper diced
  • 1 small zucchini diced
  • 4 cloves garlic minced
  • ½ jalapeño seeded and diced
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • ¼ tsp. cayenne
  • ½ lime juiced
  • large handful cilantro chopped
  • salt & pepper to taste

Toppings

  • cilantro
  • avocado
  • lime
  • tortilla chips

Instructions
 

  • Dice onion, bell pepper, zucchini, jalapeño, and mince garlic.
  • While you are dicing up your veggies place a large pot over medium heat.
  • Place onion, garlic and jalapeño into the pot and cook until soft and fragrant. Add about 2-3 tbsp. of water as needed to prevent sticking.
  • Add veggie broth, tomatoes, tomato paste, cumin, chili powder and cayenne. Stir together and bring to a simmer. Simmer for 10 minutes.
  • Add the zucchini, bell pepper and black beans.
  • Season with salt & pepper to taste.
  • Simmer for an additional 10 minutes until flavors have come together and zucchini is soft.
  • Add lime juice and cilantro and stir together.
  • Serve topped with avocado, more cilantro, tortilla chips and a squeeze of lime.
  • Enjoy!

Notes

  • This soup does have a nice kick to it but I do not like things too spicy. If you feen for the heat add the entire jalapeño to spice things up even more!
  • You can use olive oil to cook your onion and garlic if you prefer. I don't always cook oil free but like to try to when I can. I would recommend about 2 tbsp. if you decide to use oil.

Nutrition

Calories: 158kcalCarbohydrates: 27gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 413mgPotassium: 488mgFiber: 7gSugar: 4gVitamin A: 721IUVitamin C: 25mgCalcium: 80mgIron: 3mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens

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