Vegan Tortilla Soup
January 16, 2024
Hello and happy January! We had a fantastic holiday season, and I have to say that January is one of my favorite months. It’s the time of new beginnings, renewed motivation, and lots of people choosing to eat more plants and less meat! It’s also my vegan anniversary–I haven’t eaten meat for 15 years now! Wild, how time flies. The other day, I made a quick vegan tortilla soup for dinner and shared it on my Instagram and Facebook stories. People in my DMs were asking me to share the recipe. So, here we are, my super easy recipe for Mexican-inspired, Vegan Tortilla Soup!
If you’re a fan of (Americanized) Mexican cuisine, you’re probably familiar with the classic tortilla soup. This rich and flavorful soup is typically made with chicken or beef broth, but it can easily be adapted to be plant-based. In fact, vegan tortilla soup is just as delicious as the traditional version, and it’s packed with plant-based protein and nutrients.
Healthy Ingredients
This vegan tortilla soup recipe is made with a variety of delicious ingredients. Classic Rotel tomatoes and green chilies, black beans, corn, cilantro, spinach, and faux chicken shreds make the switch to vegan easy. Finish off the soup with optional toppings of nondairy cream cheese and shredded cheese to make it a decadent meal. Finally, top it off with crispy tortilla strips, lime slices, and avocado. Nutrient-dense and easy? You know it’s earned a spot on our repertoire!
Quick-to-Make and Customizable
One of the best things about this recipe is how easy it is to make. With just a few simple steps, you can have a delicious and nutritious meal on the table in less than 20 minutes. Plus, the recipe is easily customizable. You can adjust the spice level, add more vegetables, or swap out the faux chicken meat for tofu or tempeh.
Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this vegan tortilla soup is a must-try recipe. It’s hearty, flavorful, and healthy, too! This vegan tortilla soup is a crowd-pleaser and is perfect for a cozy night with friends or family. The combination of flavors and textures is sure to satisfy, and you can easily customize the toppings to suit your preferences. Give it a try, and let us know what you think!
Vegan Tortilla Soup
Equipment
- immersion blender optional
Ingredients
- 2 T oil of choice
- 1/2 large sweet onion finely diced
- 3 cloves garlic minced
- 1 T taco seasoning
- 1/2 cup frozen corn
- 1 10 oz. can rotel tomatoes and green chilies classic
- 1 14.5 oz can black beans drained
- 3 cups no-chicken or vegetable broth
- 1/4 cup cilantro chopped
- 1 handful fresh spinach
- 3 T nondairy cream cheese optional
- 1/2 cup vegan cheese shreds optional
faux chicken
- 1 T oil of choice
- 2 cups faux chicken of choice shredded or chopped
- soy sauce or liquid aminos
toppings
- tortilla strips
- avocado
- chopped cilantro
- fresh lime slices
Instructions
- Heat oil in a medium to large pot over medium heat. Add onion and saute 2 minutes. Add garlic and saute 1 minute more. Add taco seasoning and stir.
- Add corn, tomatoes, black beans, and broth and bring to a boil. Then reduce heat and cover, simmering for 10 minutes.
- While soup is simmering, heat 1 T oil in a pan and saute faux chicken until golden and crisp on the edges. Splash with soy sauce or liquid aminos, cook 1 minute more and set aside.
- For a less chunky soup texture, you may use an immersion blender and pulse a few times to get the consistency you prefer.
- Add the remainder of the ingredients to the soup and simmer until spinach is wilted, about 1 minute more. Divvy into bowls and top with sauteed faux chicken, lime slices, avocado, more cilantro and tortilla strips.
Notes
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