vegan tortilla soup

Vegan Tortilla Soup is a super flavorful Mexican bean and vegetable soup made with fresh vegetables and and pantry staples. These simple ingredients make this vegetarian tortilla soup budget-friendly, weeknight-approved, and perfect for novice cooks using the Instant Pot or stove.

Vegan Tortilla Soup [Instant Pot or Stove]

Tbsp Olive Oil

Onion (diced (1 cup total))

Red Bell Pepper (diced (1 cup total))

Carrot (diced (1 cup total))

Garlic (finely grated)

tsp ground Cumin

tsp Chipotle Powder

Vegetable Broth

Black Beans (rinsed and drained)

Pinto Beans (rinsed and drained)

tsp Dried Oregano

Salt

Black Pepper

Select &quot;Sauté&quot; on the Instant Pot and heat the OLIVE OIL.

When the display reads &quot;Hot&quot;, add ONION, BELL PEPPER, CARROT, and GARLIC; sauté a few minutes until tender, stirring as needed.

Stir CUMIN and CHIPOTLE POWDER into vegetables and sauté a few minutes until fragrant.

Add VEGETABLE BROTH, DICED TOMATOES (with juice), BLACK BEANS, PINTO BEANS, CORN, OREGANO, SALT, AND PEPPER.

Press the &quot;Cancel&quot; function on the Instant Pot. Secure the lid and turn the pressure release valve to the &quot;Sealing&quot; position. Select &quot;Manual&quot; or &quot;Pressure Cook&quot; and set the Instant Pot on &quot;High&quot; pressure for 1 minute.

When the cycle completes, let the cooker sit undisturbed for a 10-minute natural pressure release (NPR).

Use a utensil to turn the pressure release valve to the &quot;Venting&quot; position to release any remaining steam.The cooker automatically goes into &quot;Keep Warm&quot; mode until you shut it off.

Vegan Tortilla Soup (Instant Pot Instructions)

Heat OLIVE OIL in a 4 quart soup pot on medium-high heat.

Add ONION, BELL PEPPER, CARROT, and GARLIC. Sauté until fragrant and tender; stirring as needed (about 3 minutes).

Add VEGETABLE BROTH, DICED TOMATOES (with juice), BLACK BEANS, PINTO BEANS, CORN, OREGANO, SALT, AND PEPPER.Bring just to a boil, then lower heat and simmer 10-15 minutes, stirring as needed.

Vegan Tortilla Soup (Stove Instructions)

Serve tortilla soup warm. Topping options: Tortilla chips, baked tortilla strips (see recipe in the blogpost), cilantro, lime, jalapeño, avocado, sour cream, etc.

Refrigerate soup in an airtight container up to 5 days. Store tortilla strips separate from the soup to maintain crispness.

Serving and storage instructions

Vegan Tortilla Soup with rich, bold, smoky tomato, lime, garlicky flavour and piles of crispy, crunchy baked tortilla strips. Then come the extra toppings which really seal the deal. It&#39;s quick and easy to make and totally delicious!

Vegan Tortilla Soup

onion

garlic (, minced)

cumin

smoked paprika

chili flakes

thyme

cornstarch (, (cornflour in the UK). Arrowroot is ok too.)

tomatoes

/ 720 mls stock

beans

sugar (***)

black pepper (, add

lime

small 5 to 6 inch corn tortillas (****)

oil (*****)

salt

Put a large soup pan over a medium heat and add the oil. Sauté the onions until just starting to turn golden, then add the garlic and cook for 2 minutes more.

Add the herbs and spices to the pan and allow to toast for a minute or two, stirring frequently, then add the cornstarch. Stir well. It will look lumpy and weird. That&#x27;s fine.

Add the canned tomatoes and stir really well, then pour in the stock, beans, sweetcorn and sugar. Stir and bring to a simmer. Keep it simmering away for about 10 to 15 minutes until it&#x27;s hot and thickened.

While the soup is simmering preheat oven to 375°F / 190 *C and line a very large baking tray (or use 2 medium ones) with parchment paper.

Keep the tortillas in a pile, and cut down through them to make long strips about ¼ inch wide. Put the strips in a large bowl and pour over the oil. Toss them around with your fingers until they are all coated then tip them out onto the baking tray. Spread them out into a single layer, ideally with a bit of space around each one. Sprinkle all over with a pinch or two of salt and bake for 12 minutes. Keep an eye on them in the last minute or two in case your oven runs hot and they get too dark. Remove from the oven and allow to cool on the tray.

Once you are ready to serve, take the soup off the heat, season to taste with salt and pepper and squeeze in the juice of a lime. Give it a quick stir and it&#x27;s ready.

You can either add the tortilla strips to individual bowls and ladle the soup over them, or put the soup in the bowls and pile the tortilla strips on top. I like them on top because they stay crispy. Then either pile on the toppings or have the toppings in bowls for everyone to help themselves!

https://content.jwplatform.com/videos/wZhTko3q.mp4

Vegan Tortilla Soup with rich, bold, tomatoey, smoky, limey, garlicky flavor and piles of crispy, crunchy baked tortilla strips. Then come the extra toppings which really seal the deal. It’s quick and easy to make and totally delicious!

This Vegan Tortilla Soup uses chickpeas to create a super flavorful and warming dish that&#39;s filling enough for a meal! Use the Instant Pot to get this on your table in under 30 minutes!

Corn tortillas (street taco sized)

Vegetable oil (plus 2 tablespoons)

Carrot (diced)

½ large White onion (diced)

Jalapeño (seeds removed and diced)

½ cup Corn kernels (drained)

Black beans

Chickpeas (15 oz. can, drained)

Vegetable broth

Salsa verde

Mild rotel (10 ounce can)

sour cream

Garlic powder

Chili powder (or more)

Lime (for garnish)

Cilantro (for garnish)

Begin by peeling and dicing a large carrot, dicing 1/2 a white onion, and de-seeding and dicing a jalapeño. 

Next, use a can opener to open the corn, chickpeas, and black beans. Drain these each out and rinse well. 

Turn your Instant Pot on to the Sauté setting and allow it to heat up for about 1 minute. 

Add 2 tablespoons of vegetable oil to coat the bottom of the pot. 

Once pot and oil are heated, add diced onion, carrot, and jalapeño and sauté until soft and onions are translucent

Once soft, add 1/2 cup of drained chickpeas, 1/2 cup of rinsed black beans, and 1/2 cup of drained corn kernels. 

Add 1 can of rotel.

Stir to combine. Then, slowly add in vegetable broth.

Mix in the chili powder and garlic powder, as well as the salsa verde.

Close the lid and make sure the valve is set to &#39;sealing.&#39; Pressure cook on HIGH pressure for 1 minute. (It will take a few minutes for the pot to come to pressure.)

Once the 1 minute timer goes off, press CANCEL and then let the pressure release naturally (meaning don&#39;t do anything) for 15 minutes.

After the natural pressure release, flip the valve to &#39;venting&#39; to release any remaining pressure, then remove the lid once the floating pin drops. 

Stir the soup and add remaining chickpeas (optional).

TIP: If the soup is thinner than you would like it to be after removing the lid, press &#39;sauté&#39; and let it simmer for a few minutes. 

Take 1 tablespoon of the vegan sour cream (or alternative) and mix into the soup until it becomes creamy.

Ladle the soup into bowls and garnish with more vegan sour cream, cilantro, a squeeze of lime, avocado slices, and more!

Instant Pot Instructions

Next, use a can opener to open the corn, chickpeas, and black beans. Drain these each out and rinse well.

Add 2 tablespoons of vegetable oil to coat the bottom of a large heavy-bottomed pot. 

Once the pot and oil are heated, add diced onion, carrot, and jalapeño and sauté until soft and onions are translucent.

Bring the heat up to a simmer. 

Reduce heat and let simmer for 10-15 minutes. 

After the soup has simmered, lower the heat and add the remaining chickpeas to the soup and stir. 

Ladle the soup into bowls, top with cilantro, avocado, tortilla strips, lime wedge, and vegan sour cream. 

Stovetop Instructions

While the soup is cooking, heat up at least 2/3 cup of vegetable oil in a heavy bottomed pot, such as a dutch oven or cast iron. 

If you haven&#39;t already, slice street taco sized corn tortillas into long strips. 

Wait for the oil to heat up, then drop the strips into the hot oil and use a fork or spatula to gently move them around so they aren&#39;t touching.

Once lightly golden, immediately remove the strips from the oil using a spatula or a slotted spoon. 

Place the strips on a wire cooling rack with paper towels underneath to absorb oil.

Immediately sprinkle the hot tortilla strips with salt, garlic powder, and chili powder.

Tortilla Frying Instructions

This one pot vegan tortilla soup is made with red lentils, black beans, fire roasted tomatoes, corn and lots of fresh spices! It&#039;s incredibly easy to make and the perfect hearty soup for a chilly day.

Vegan Lentil Tortilla Soup

yellow onion

olive oil

garlic

jalapeno (seeds removed for less spice)

red bell pepper

fire roasted tomatoes

red lentils

black beans (drained and rinsed)

corn

cashew cream (click

tomato paste

vegetable broth

tsp chili powder

tsp cumin

tbsp brown or coconut sugar

oregano

tbsp lime juice (about 1/2 lime)

tortilla strips

avocado

cilantro

saute onion

In a large pot or dutch oven, add the finely diced onion and olive oil. Saute for about 5 minutes.

add veggies

Add in the minced garlic, diced bell pepper, and diced jalapeno. If you want less spice, just remove the seeds from the jalapeno or use less. Saute for about 3 extra minutes, then add in the corn and saute an additional 2 or so minutes.

blend tomatoes

Add the diced tomatoes to a blender and pulse a few times until they resemble something that looks like salsa. This is optional, but I do suggest it for the best flavor/texture!

add all ingredients

Add to the pot along with all remaining ingredients, aside from the lime juice, we&#039;ll add that at the end. I used 3 cups of veggie broth because I wanted this on the thicker side, if you like it more brothy, use 4. If you&#039;re not sure, start with 3 and add more at the end if you want to thin it out.

stir to combine

Stir everything well to combine and bring to a boil. Reduce heat to low, cover and let simmer for about 20-25 minutes, stirring occasionally.

taste

After about 20 minutes, taste to check to see if the lentils are fully cooked. Let simmer for 5-10 more minutes if they still have a crunch to them.

blend

Once the lentils are done, transfer 2 cups worth of soup to a blender and blend until smooth.

add lime juice

Transfer back to the pot and stir to combine. Stir in the lime juice. Taste and adjust flavors as desired, and/or add more broth to thin it out if you like.

serve

Serve and garnish with tortilla strips (see the body of the post for how to make these homemade!), chopped cilantro, fresh lime juice, avocado and sour cream.

Vegan tortilla soup made with black beans, jalapeños and fire roasted tomatoes that's ready in under 30 minutes! Topped with homemade crispy tortilla strips, what's not to love?!

yellow onion (approx. 1/2 onion, diced)

jalapeño peppers (diced with seeds removed)

tsp smoked paprika

chipotle seasoning

corn ((10 oz.))

black beans (rinsed)

tomatoes (fire roasted)

4-8 corn tortillas (see notes)

yogurt

vegan cheese

limes

In a large skillet or dutch oven, heat oil over medium heat, then add onions and cook for 4-5 minutes; then, add garlic, jalapeño, paprika, chipotle, and cumin and cook for 3-5 minutes.

Add corn, beans, tomatoes, and vegetable broth and cook for 10-15 minutes.

While soup is cooking, make the tortilla strips: Slice tortillas into thin strips, then place them on a baking sheet and spray them with nonstick spray. Bake for 5-10 minutes, being careful not to burn them.

Assemble: scoop soup into bowls, then top with appropriate toppings, along with tortilla strips.

Adding pinto beans makes this vegan tortilla soup more of a main dish, but it could be even heartier with more greens and vegetables added.

Tortilla Soup with Pinto Beans

New Mexico chiles ((or pasilla

tomatoes (preferably fire-roasted)

garlic (peeled)

Mexican oregano ((optional))

chipotle chili powder ((or to taste))

water

pinto beans ((or canned, drained))

corn tortillas

spinach (chard,

Toast the chiles. If you have a gas stove, you can hold them with tongs over the flame one at a time for a few seconds until fragrant. But if like me you use an electric stove, put them in a dry skillet over medium heat and press them flat for a few seconds on each side. (See Notes below for using chile powder instead.)

When the chilies are cool enough to handle, stem and seed them, tear them into pieces, and put them in a blender along with tomatoes and their juice.

Heat a large saucepan over medium heat. Add onion and garlic and cook, stirring frequently, until beginning to brown, 4 to 6 minutes, adding water by the tablespoon if it starts to stick. Pour it all into the blender along with the chipotle powder and process until smooth.

Return the pot to medium heat. When hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. (Careful–watch for hot, bubbling “eruptions”!) Add broth, water, oregano (if using), and drained pinto beans. Bring to a boil, then adjust heat to maintain a simmer. Simmer for 30 minutes.

While the soup is cooking, prepare the tortillas. Preheat oven to 375F. Cut each tortilla in half (can be done in a stack if you have a sharp knife). Then cut each half into 1/4-inch wide strips. Place the strips in a single layer on a baking sheet and sprinkle with salt, if desired. Bake for about 15 minutes, stirring every 5 minutes, until golden brown. Remove from oven and allow to cool uncovered until soup is ready.

Add spinach (or chard or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes for spinach, longer for chard or kale.

Ladle the soup into 6 soup bowls. Divide avocado and tortilla chips among the bowls. Serve warm, with lime wedges.

Loved this post....u r too funny, and love how down-to-earth you are!

Oops.  Yes - we loved it and will make again.  5 Stars!!!!!

This was unbelievably delicious and I will make it again.  I added too much heat with the chili peppers so I cooked a cup of brown rice and added it in.  I used kale instead of spinach and threw in some mild canned chili peppers that I wanted to use up.  This is so rich tasting, so flavorful, and the best part is, I ate it for lunch and have a huge pot left at home.  Thank you so much - it is wonderful!!!

This was lovely;  thank you. I mixed pinto and black, left out the water, added more chili powder and a lot of cilantro. Next time I will also add corn.

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Top 6 vegan tortilla soup recipes from across the web

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Vegan Tortilla Soup [Instant Pot or...

Vegan Tortilla Soup

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