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–+ servings
Vegan Tortilla Soup mexican

Vegan Tortilla Soup

A cozy, one-pot vegan tortilla soup loaded with kidney beans, tomatoes, and warm Mexican spices. Ready in about 25 minutes and finished with avocado, fresh lime, and crispy tortilla pieces.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Choose Serving Size 4

Ingredients 

  • 1 tsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 jalapeño sliced
  • 1 ½ cup tomatoes diced
  • 1 tortilla
  • 2 cups vegetable stock or water
  • 1 Tbsp chili powder
  • 2 tsp garlic powder
  • 1 tsp cumin powder
  • 2 cups red kidney beans cooked
  • 2 Tbsp cilantro chopped
  • 2 Tbsp lime juice

For the topping:

  • 1 tortilla dry-fried
  • 1 avocado
  • 1 handful cilantro
  • 1 lime juiced
  • salt and pepper to taste

Instructions

  • Sauté the onion, garlic, and jalapeño in the olive oil for 5 minutes, stirring, until soft and fragrant.
  • Add the tomatoes, vegetable stock, cumin, chili powder, and garlic powder. Stir well and simmer over medium heat for 10 minutes.
  • Stir in the red kidney beans, cilantro, and lime juice, then simmer for a few more minutes.
  • Transfer 1 cup of the mixture to a blender, break the tortilla into pieces, add it in, and blend until smooth.
  • Return the blended mixture to the soup and stir to incorporate.
  • Season with salt and pepper to taste.
  • Serve topped with avocado, cilantro, fresh lime, and the dry-fried tortilla pieces.

Notes

To lower the heat, deseed the jalapeños before cooking. For a thicker bowl, blend more of the soup with extra tortilla. Store leftovers in an airtight container in the fridge for up to 3 days.