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!