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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.
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Prep Time 4 minutes
Cook Time 15 minutes
Servings: 4 cups
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

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

Equipment

  • immersion blender optional

Method
 

  1. 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.
  2. Add corn, tomatoes, black beans, and broth and bring to a boil. Then reduce heat and cover, simmering for 10 minutes.
  3. 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.
  4. For a less chunky soup texture, you may use an immersion blender and pulse a few times to get the consistency you prefer.
  5. 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.