Vegan Tortilla Soup
Indulge in the flavors of our Vegan Tortilla Soup! This hearty soup includes fresh vegetables, black beans, faux chicken, savory spices, and crispy tortilla strips.
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
I use 1 tablespoon of taco seasoning, but feel free to add more if you like it spicer or saltier. You can also add a little cayenne to up the heat, or add fresh jalapeno to saute with the onions in step 1.