Who says Tex-Mex has to be meaty? This plant-based dish is a spicy fiesta in a bowl!
My best friend’s favorite type of cuisine is Mexican. When we go out to eat, that’s usually one of the first restaurants we look for. But a few months ago, he and I tried a plant-based diet, which made it difficult to find Mexican food without any meat or animal products. So I told him, “Let’s just stay home, and I’ll make some vegan tortilla soup.”
He was skeptical at first, but after a few bites he was speechless, clearly enjoying the food more than he expected. I laughed and thought: “Thank God for easy recipes like this one!”
Vegan tortilla soup takes some of the plant-based elements of classic Tex-Mex food—such as corn, peppers, onions, and tomatoes—and transforms them into a bowl full of satisfying flavors and aromas. It has just the right amount of spicy and savory so that your taste buds are never bored. With protein-rich black beans and a topping of tasty avocado slices, vegan tortilla soup is as nourishing as it is vibrant. So if you and your loved ones are craving Mexican food but need a plant-based version, try this.
How do I add cheesy flavor without using cheese?
Ah, yes. This is the problem most vegans run into at some point, especially if they used to be big cheese lovers. Personally, I find nutritional yeast to be an awesome topping for dishes like this. It adds a savory, cheesy taste without any dairy at all. But there are also plenty of vegan cheese alternatives in the grocery stores nowadays, from brands like Daiya or Violife. Feel free to try as many as possible until you find your favorite.
How do I store leftovers?
Make sure the vegan tortilla soup has cooled before storing it in an airtight container and putting it in the fridge. Then refrigerate it for 3-4 days. It’s important to keep any fresh toppings like avocado stored in separate containers so everything stays as fresh as possible. You can also transfer the soup to a freezer-safe container and freeze it for up to 2 months. Thaw it in the fridge for 24 hours before reheating. Then reheat it in a pot on the stove over medium heat, stirring occasionally until it’s completely warm.
Serving suggestions
Since vegan tortilla soup is almost like a plant-based chili, it goes well with savory starches like Rice With Peppers, Cilantro-Lime Instant-Pot Rice, Vegan Mexican Rice, or Peruvian Potatoes (using vegan butter). But if it’s a whole plant-based buffet you’d like to create, add some Vegan Stuffed Peppers and Vegan Empanadas. You’d be surprised by how many vegan options there are out there!
Ingredients
- 4 small corn tortillas cut into strips
- 2 tablespoons olive oil divided
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 large jalapeño diced, remove seeds for less spice
- 1 can fire-roasted diced tomatoes (28 ounces)
- 4 cups low-sodium vegetable broth
- 2 teaspoons chili powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 can black beans (15 ounces) drained and rinsed
- 1 1/4 cups corn kernels fresh or frozen
- juice from 1 lime
- 1/3 cup fresh cilantro chopped, plus more for garnish
- 1 avocado sliced
- Extra lime wedges for serving
Instructions
- Preheat your oven to 400°F. Toss the tortilla strips with 1 tablespoon olive oil and a pinch of salt on a baking tray. Bake for 10-12 minutes, or until crispy, turning halfway through.
- Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño. Sauté for about 5 minutes until the onion becomes soft and translucent.
- Stir in the fire-roasted tomatoes, vegetable broth, chili powder, cumin, oregano, salt, and pepper. Bring the mixture to a simmer and let it cook for about 20 minutes to blend the flavors.
- Mix in the black beans and corn kernels. Allow the soup to simmer for another 5 minutes until heated through.
- Remove the pot from the heat. Stir in the lime juice and chopped cilantro. Serve the soup in bowls, topping each serving with fresh avocado slices and the baked tortilla strips. Add extra cilantro on top and lime wedges on the side if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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