Vegan Tortilla Soup
Bursting with flavor this vegan tortilla soup is perfect for nights when you need both comfort and warmth!
Servings: 6 Servings
Calories: 234kcal
Ingredients
- 1 1/2 cups black beans , cooked
- 10 ounces can diced tomatoes with green chilis
- 29 ounces can petite diced tomatoes
- 4 ounces can diced green chilis
- 1 cup vegetable broth
- 4 ounces vegan cream cheese
- 1 jalapeno , diced
- 1 cup green pepper , diced
- 1 cup yellow or white onion , diced
- 1 cup corn , fresh or frozen
- 2 garlic cloves , minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 2 corn tortillas
Instructions
- In large stock pot, water sauté jalapeño, green pepper, onion and garlic cloves. Add cream cheese, diced tomatoes with green chilies, green chilis and petite diced tomatoes. Stir until cream cheese is melted.
- Add vegetable broth, black beans and all spices. Stir well.
- Bring to a boil. And simmer for 15 minutes.
- Remove 1 - 1/2 cups of mixture and place in a blender, add tortillas. Blend with your two tortillas until puréed consistency.
- Add purée back to stock pot with corn. Bring to a boil.
- Simmer for another 20-30 minutes until all vegetables are soft.
- Served topped with tortilla strips, vegan sour cream and cilantro! A splash of lime, sliced avocado or guacamole may also be nice additions.
Notes
- We also threw some cooked, diced sweet potato into it. Note, I did not include potato in the recipe as I wanted the leftover soup to go in the freezer and potatoes do not freeze well. (they get very mushy!).
- *You could alternately use 2 - 15 oz cans of no salt added black beans, you may want to add another 1/2 cup of vegetable broth if you do this!
- adjust to your level of spiciness
Nutrition
Calories: 234kcal