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5 from 2 votes

Vegan Tortilla Soup

This is a wonderful, slightly spicy soup full of veggies and beans.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: Mexican

Ingredients

The Soup

  • 1 Md Onion Diced
  • 1 Md Green Pepper Diced
  • 1 Md Red Pepper Diced
  • 5 Cloves Garlic Minced
  • 2 T Olive oil
  • 1 1/2 T Cumin
  • 2 T Ancho chili poweder (or reg, chili powder)
  • 2 t Garlic Powder
  • 2 t Salt
  • 3 T Tomato Paste
  • 6 Cups Veggie Stock
  • 2 or 3 15 oz Cans Black Beans
  • 2 Cans Rotel Fire Roasted Tomatoes
  • 1/2 Cup Masa Add more for for thicker soup

Garnish on Top

  • 1 Bag Tortilla strips
  • 1 Sm Red Onion Diced small
  • 1 Cup Vegan Sour Cream
  • 1 Lg Avocado Chopped
  • 1 Bunch Fresh Cilantro

Instructions

The Soup

  • Add oil to a soup pot and saute the onion and garlic on medium until soft.
  • Add the peppers and saute for 3 minutes.  Add all the spices, stir to combine and saute for 3 more minutes.
  • Add the veggie stock, Rotel tomatoes, black beans and tomato paste.  Bring to a boil, then reduce and simmer for 35 minutes.  You can add more veggie stock if the soup is too thick.  Taste and add additional spices are needed.  
  • Remove some of the liquid into a bowl and stir in the Masa.  Add the Masa mixture back into the soup and stir.  This will thicken to soup to a nice consistency.  It seems I always add more Masa that I plan to so I get to a nice, creamy texture.  Simmer for 20 minutes.
  • I like to remove from heat and let the soup rest for a while before serving.

To Garnish

  • For me, the must adds on top are the crunchy tortilla strips, sour cream, red onion and avocado.  You can add cilantro as well.  Check the salt levels.  Salt really brings out the flavors of this soup.  Enjoy.

Notes

NOTE:  Vegan sour cream recipe link - https://averagevegandad.com/vegan-sour-cream/
NOTE:  I add a couple Tablespoons of Adobo sauce if I want a little more spice and a nice smokey under tone!