Who doesn’t love a one-pot meal? This Easy Tortilla Soup is a breeze to prepare and is absolutely delicious!
A few weeks ago, I did a post featuring Pace in my Vegan Taco Pull Apart Bread and had an extra bottle of salsa left over. It was the perfect addition to this soup … and such a timesaver!
This simple and satisfying soup starts with softening a yellow onion in a bit of oil. To that, the garlic and red pepper are added with a pinch of salt. Once the onions begin to turn translucent, it’s time to add the spice. I used a moderate amount of chili powder, but feel free to adjust to your personal taste. The amount needed will also depend on the salsa you use. I chose mild, but if you prefer, you can use either the medium or even hot.
Add the salsa, vegetable stock and sugar. I think the sugar really helps to round out the flavors here. Bring this mixture to a boil and then add the black beans and corn. Reduce heat and cover to simmer for at least 30 minutes. I actually leave the top slightly ajar which helps to reduce the soup even further. I let mine go for an hour and it was exactly the right consistency.
You’ll want to taste again for seasoning just prior to serving. That reduction really brings out the flavors and this soup is complemented nicely by the addition of a dollop of vegan sour cream (or homemade cashew cream) and a sprinkle of parsley. But wait. there’s more! 🙂 We cannot forget the star of the show, tortilla strips. I found these in the salad dressing aisle and they come in several flavors.
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Easy Tortilla Soup {Vegan}
Ingredients
- FOR THE SOUP:
- 1 Tbl Vegetable Oil
- 1 Onion large diced
- 1 Garlic Clove minced
- 1/4 Red Pepper large diced
- 1/2 tsp Chili Powder or more to taste
- 1 C Chunky Salsa mild, medium or hot
- 16 oz . Vegetable Stock I prefer low sodium
- 2 Tbl Sugar
- 15 oz . Black Beans low sodium
- 1 C Corn I used frozen and defrosted sweet corn
- Salt and Pepper to taste
- *
- FOR TOPPING:
- Vegan Sour Cream - OR Canned Coconut Milk - OR Homemade Cashew Cream
- Fresh Parsley or Cilantro
- Tortilla Strips
Instructions
- In a large stock pot over medium heat, add the oil and onion.
- Once the onions begin to soften, add the garlic, red pepper and a pinch of salt.
- Saute until the onions are translucent.
- Add chili powder, salsa, vegetable stock and sugar.
- Bring the soup to a low boil, then add the black beans and corn.
- Reduce the heat and cover...leaving the lid just slightly ajar.
- Simmer for at 30-60 minutes. The soup should be slightly thickened.
- Top with vegan sour cream (you could also use canned coconut milk or homemade cashew cream), parsley and of course, tortilla strips.
- This recipe serves 6 cups or about 4 generous bowls.
Cindy says
Love your recipes!!
K aron Fuller says
What are the nutritional facts on the Tortilla Soup? Especially salt please. Thank you
aimee says
Hi Karon, while I don’t always provide nutritional information on every recipe, Yummy (our recipe plugin) does do an estimate for you based on ingredients. The link below should take you directly to that page, scroll all of the way to the bottom. Keep in mind, their software is only an estimate. If you are looking to control the sodium, use fresh ingredients. For instance, I would suggest using dried beans and soaking them yourself. Canned foods in general contain a lot more sodium. Also, choose low (or reduced) sodium vegetable broth – or just use water instead. Here is that link: http://www.yummly.com/recipe/Easy-Tortilla-Soup-_Vegan_-1343287?columns=3&position=2%2F49 Any recipe with Yummly on my site shows nutrition. Those from Easy Recipe are still in the process of being converted. I hope this helps! 🙂
maggie says
made this tonight. AMAZING! i just added a little extra chili pepper and avocado on top. with some homemade tortilla chips. My boyfriend and I agree that this is the easiest and yummiest tortilla soup recipe we’ve ever had (especially since it’s vegetarian)
(:
Beth says
We loved this soup, thanks for the recipe
aimee says
I’m so glad you enjoyed it! 🙂