This vegan one pot tortilla soup is so delicious and a great dinner meal! It is ready in 30 minutes and is packed with fire roasted tomatoes, corn, beans, and spices. You can top your soup with tortilla chips, fresh avocado, scallions, and fresh cilantro for a flavorful and protein packed meal.
What is tortilla soup?
It is a classic Mexican soup made with a tomato base and filled with corn, beans, spices, jalapeno, and cilantro. It is typically topped with pieces of crispy tortillas.
To make this recipe, you will need:
- One large pot like this dutch oven that I recommend!!
What is in the tortilla soup?
- Yellow Onion: this adds taste and flavor to the soup
- Garlic: fresh garlic is great for the immune system and adds flavor
- Jalapeno: this adds a little kick and you can add more or less depending on your spice tolerance. Avoid the seeds if you don’t want it too spicy.
- Fire Roasted Tomatoes: these are packed with flavor since they have been charred over a flame. I highly recommend using these in this recipe for the smoky taste since charring brings out the tomato’s natural sweetness!
- Black Beans: these add fiber and protein to the recipe
- Corn: I love to use sweet corn and to save time you can use canned or frozen corn kernels
- Lime Juice: fresh juice which adds refreshing zest and flavor to the soup
- Low Sodium Vegetable Broth
- Cumin
- Chili Powder
- Garlic Powder
- Salt
- Olive Oil
Tips:
- Once your soup finishes cooking, taste it to see if you want to add in more salt for added flavor
- Prep this dish to enjoy throughout the week or store in containers in the freezer to have easy meals in the future
- The tortillas I used to top my soup were made by breaking up Siete taco shells into pieces. You could also use any tortilla chips or saute some cut up tortilla wraps on the stove with some olive oil
How to Make in a Slow Cooker:
- Add all ingredients to the slow cooker (except garnishes) and cook on high for 4 hours or low for 6 hours
How to Store:
- Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months
Vegan One Pot Tortilla Soup
Cooking & Baking Supplies
- Lodge Enameled Cast Iron Dutch Oven
Ingredients
- 2 tbsp olive oil
- 1 cup large white onion, chopped (about 1/2 onion)
- 2 garlic cloves, minced
- 1 tbsp jalapeno, chopped (about 1/2 jalapeno)
- 32oz low sodium vegetable broth (4 cups)
- 1 28oz can fire roasted tomatoes
- 1 1/2 cup corn (canned or frozen)
- 1 15.5oz can black beans
- 1 tbsp lime juice (1 small lime)
- 1 tbsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- scallions, cilantro, ½ avocado, tortilla chips for garnish (optional)
Instructions
- Prep your onions, jalapeno, and garlic. Open your can of fire roasted tomatoes and rinse and drain your beans. Prep your corn (defrost if frozen or remove from can).
- In a dutch oven, add olive oil and onions and garlic and saute over low medium heat until onions are soft and start to brown (about 8-10 minutes).
- Add in jalapeno (remove seeds if you want to limit the spice) and saute for 2-3 minutes.
- Add in vegetable broth, tomatoes, corn, black beans, lime juice, cumin, chili powder, garlic powder, and salt and mix everything together.
- Bring the soup to a boil, then reduce heat to low and let simmer for 8-10 minutes. Add additional salt to taste if needed.
- Remove from heat, top with crushed tortilla chips, sliced avocado, fresh cilantro, and chopped scallions. ENJOY!
Did you make this recipe?Tag @girlswhoeat!
