Tortilla Soup

Name: Tortilla Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 tbsp olive oil; 1 yellow or white onion, roughly chopped; 1 red pepper, chopped; 4 garlic cloves, minced; 1 tsp cumin; 1 tsp oregano; 1 1/2 tsp chili powder; 1 tsp salt; 1/4 tsp ground pepper; 1 1/2 tbsp vegetable stock paste; 14 oz can diced or crushed tomatoes; 19 oz can white kidney (or cannellini) beans; juice of 1 lime; 1 jalapeno, chopped (stem and seeds removed); 3 1/4 cups water; 1/4 cup chopped cilantro; 2 small flour tortillas; garnish with: sliced jalapeno, cilantro, vegan yogurt or sour cream, lime wedges, tomatillo salsa, shredded cheese and avocado

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
331 kcal
Course
Soup
Cuisine
Vegan

Tortilla Soup

Iris Warren

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This easy and flavorful tortilla soup is inspired by the Mexican traditional dish.

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Ingredients

Servings

2 tbsp olive oil
1 yellow or white onion, roughly chopped
1 red pepper, chopped
4 garlic cloves, minced
1 tsp cumin
1 tsp oregano
1 1/2 tsp chili powder
1 tsp salt
1/4 tsp ground pepper
1 1/2 tbsp vegetable stock paste
14 oz can diced or crushed tomatoes
19 oz can white kidney (or cannellini) beans
juice of 1 lime
1 jalapeno, chopped (stem and seeds removed)
3 1/4 cups water
1/4 cup chopped cilantro
2 small flour tortillas
garnish with: sliced jalapeno, cilantro, vegan yogurt or sour cream, lime wedges, tomatillo salsa, shredded cheese and avocado

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Instructions

Heat oil in a large soup pot over medium high heat. Add chopped onion and cook until softened, 5 minutes. Add in chopped red pepper and minced garlic, cook for 3-4 more minutes.
Add in the spices: cumin, oregano, chili powder, salt and pepper. Cook about 1-2 minutes to toast the spices. Stir in vegetable stock paste.
Add the tomatoes, beans, lime juice, jalapeno, water and cilantro. Stir and bring the mixture to a boil, reduce the heat to keep at a simmer. Cook for 15-20 minutes at a simmer, stirring occasionally.
Add in 2 small tortillas and cook for about 2 minutes to soften. Remove the soup from the heat and scoop out about half of the soup, plus the tortillas, to a blender. Blend and then add back to the pot.
Taste and adjust seasoning if necessary with more salt and pepper.
Serve topped with sliced jalapeno, cilantro, vegan yogurt or sour cream, lime wedges and tomatillo salsa.

Notes

Make our delicious Easy Tomatillo Salsa to go with this soup
Want to make your own tortilla strips? Add avocado oil to a frying pan over medium-high heat, fry for about 2-3 minutes, until golden.
Other delicious add-ins to this soup: 1 cup corn or substitute white kidney beans for black beans.

Nutrition Information

Show Details

Calories 331kcal (17%) Carbohydrates 53.5g (18%) Protein 11.6g (23%) Fat 10.4g (16%) Saturated Fat 1.3g (7%) Polyunsaturated Fat 1.3g Monounsaturated Fat 5.9g Sodium 1556.8mg (65%) Fiber 9.6g (38%) Sugar 11.8g (24%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 331 kcal

% Daily Value*

Calories	331kcal	17%
Carbohydrates	53.5g	18%
Protein	11.6g	23%
Fat	10.4g	16%
Saturated Fat	1.3g	7%
Polyunsaturated Fat	1.3g	8%
Monounsaturated Fat	5.9g	30%
Sodium	1556.8mg	65%
Fiber	9.6g	38%
Sugar	11.8g	24%