This flavor-packed vegan tortilla soup recipe is sure to satisfy your appetite during the cold months. You can make this all year round like I do though, since there’s always leftovers that can be stored in the fridge for quick meals throughout the week. The ingredients for this vegan tortilla soup recipe are simple and can be found at just about any grocery store.
Ingredients You Will Need
- Vegetable Broth
- olive oil
- 1 can black beans
- 1 can sweet corn drained
- 32 oz low sodium vegetable broth
- 1 can diced fire roasted tomatoes
- 4 cloves garlic chopped
- 1 zucchini chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 jalapeño chopped and for garnish
- sea salt
- 1 1/2 tsp cumin
- 2 tsp chili powder
- sliced avocado for topping optional
- tortilla tips optional
- cilantro
Vegan Tortilla Soup
Super easy and healthy, this tortilla soup recipe is my go to when I want something simple that doesn’t have me over the stove forever in the kitchen. Plus you will have delicious leftovers to store in the refrigerator for the week!
Ingredients
- olive oil
- 1 can black beans
- 1 can sweet corn drained
- 32 oz low sodium vegetable broth
- 1 can diced fire roasted tomatoes
- 4 cloves garlic chopped
- 1 zucchini chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 jalapeño chopped and for garnish
- sea salt
- 1 1/2 tsp cumin
- 2 tsp chili powder
- sliced avocado for topping optional
- tortilla tips optional
- cilantro
Instructions
- Pour a bit of olive oil in a pot Sauté the chopped garlic, onion, bell peppers, and zucchini. Add in your broth, tomatoes, beans, sliced jalapeño and sweet corn. Bring to a boil, then let simmer for a bit until you’re ready to serve. Garnish with sliced jalapeños, cilantro, tortilla chips and your favorite vegan cheese. Enjoy!