This **vegan tortilla soup recipe** is packed with plant-based protein, fiber, and bold flavors, making it a perfect **healthy vegan dinner** or **comfort food** option. It’s also **gluten-free** and customizable for spice levels!
Steps
# How to Make an Incredibly Hearty Vegan Tortilla Soup: A Step-by-Step Guide
Craving a comforting, flavorful, and **vegan tortilla soup** that’s packed with wholesome ingredients? This recipe is perfect for anyone looking for a **plant-based meal** that’s both **nutritious** and **satisfying**. Follow these detailed steps to create a **hearty vegan soup** that’s bursting with bold flavors and textures.
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## **Ingredients for Vegan Tortilla Soup**
- 1 tablespoon olive oil (or vegetable broth for oil-free)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced (optional for spice)
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 4 cups vegetable broth (low-sodium preferred)
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 1 avocado, diced (for garnish)
- Tortilla strips or chips (for topping)
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## **Step-by-Step Instructions**
### **Step 1: Sauté the Aromatics**
1. Heat olive oil (or vegetable broth) in a large pot over medium heat.
2. Add diced onion and sauté for 3-4 minutes until translucent.
3. Stir in minced garlic, jalapeño (if using), and red bell pepper. Cook for another 2-3 minutes until fragrant.
### **Step 2: Add Spices and Tomatoes**
1. Sprinkle in ground cumin, smoked paprika, chili powder, and oregano. Stir well to coat the vegetables.
2. Pour in the fire-roasted diced tomatoes and cook for 2-3 minutes, allowing the flavors to meld.
### **Step 3: Build the Soup Base**
1. Add vegetable broth to the pot and bring the mixture to a gentle boil.
2. Stir in black beans, pinto beans, and frozen corn. Reduce heat to low and let the soup simmer for 15-20 minutes.
### **Step 4: Season and Finish**
1. Season the soup with salt and pepper to taste.
2. Squeeze in the juice of one lime for a bright, tangy finish.
### **Step 5: Garnish and Serve**
1. Ladle the soup into bowls and top with fresh cilantro, diced avocado, and crispy tortilla strips or crushed tortilla chips.
2. For extra creaminess, add a dollop of vegan sour cream or cashew cream.
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## **Tips for the Best Vegan Tortilla Soup**
- **Make it spicy:** Add extra jalapeños or a dash of cayenne pepper for more heat.
- **Boost protein:** Include tofu, tempeh, or vegan chicken strips.
- **Meal prep:** This soup stores well in the fridge for up to 5 days or can be frozen for up to 3 months.
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## **Why You’ll Love This Vegan Tortilla Soup**
This **hearty vegan tortilla soup** is a **nutrient-dense** meal that’s perfect for chilly nights or quick weeknight dinners. It’s **gluten-free**, **oil-free optional**, and loaded with **plant-based protein** and fiber. Plus, it’s customizable to suit your taste preferences!
Try this recipe today and enjoy a bowl of **comforting vegan soup** that’s as delicious as it is wholesome. Don’t forget to share your creation on social media using #VeganTortillaSoup!
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By following these steps, you’ll create a **flavor-packed vegan tortilla soup** that’s sure to become a family favorite. Perfect for **vegan meal prep** or impressing guests, this soup is a must-try for anyone exploring **plant-based cooking**.