Vibrant and Delicious Veggie Tortilla Soup
Ingredients
- 2 cups mixed beans of choice
- 1 cup corn, fresh or frozen
- 1/2 cup TVP*
- 2 bell peppers
- 1 celery stalk
- 1 carrot
- 1 small onion
- 3 garlic cloves
- 1 jalapeño
- 1 tbsp olive or avocado oil
- 1 14 oz can (fire-roasted) tomatoes
- 5 cups of water + 1/2 tbsp vegan ‘no chicken’ vegetable base paste (replace with any vegetable broth/stock)
- 4 corn tortillas (plus more for the crispy topping)
Spices
- 1 tbsp chili powder*
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Chili flakes (optional)
Preparation
Finely dice onion, mince garlic, and dice peppers, jalapeño, carrot, and celery. Tear corn tortillas into a few pieces.
Heat up oil, and sauté onion, peppers, carrot and celery until fragrant over low-medium heat for 8-10 minutes. Add garlic and jalapeños after about 5 minutes.
Stir in spices, canned tomatoes, TVP, beans, corn, tortillas, water and vegetable paste.
Bring everything to a boil, cover, then simmer for 20 minutes. Season with salt, pepper and chili flakes to taste.
Serve with desired toppings, and enjoy!
Toppings
Crispy corn tortilla strips
Lime
Cilantro
Avocado
Jalapeños
Vegan sour cream, yogurt or cheese shreds
Tips
For the crispy tortilla strips, brush corn tortillas with a little bit of avocado oil, cut them into strips, and pan-fry them over low heat in a cast iron skillet until crispy.
Textured vegetable protein can be omitted to keep this soy-free. As it soaks up some of the liquid, start with 4 cups of water or broth and add more as needed.
Chili powder is not the same as chili flakes but a spice mix.
