Easy One-Pot 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 (or vegetable broth/stock)
- 4 corn tortillas
Spices
- 1 tbsp chili powder*
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- Salt & pepper
- Chili flakes
Preparation
Dice the onion, mince the garlic, and dice the peppers, jalapeño, carrot, and celery. Tear the corn tortillas into a few pieces.
Heat the oil and sauté the onion, peppers, carrot, and celery until fragrant over low-medium heat for 8-10 minutes. Add the garlic and jalapeños after about 5 minutes.
Stir in the spices, canned tomatoes, TVP, beans, corn, tortillas, water, and vegetable paste.
Bring everything to a boil, cover, and then simmer for 20 minutes. Season with salt, pepper, and chili flakes to taste.
Serve with 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 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. Start with 4 cups of water or broth and add more as needed.
