Incredibly Hearty Vegan Tortilla Soup Recipes

VEGAN TORTILLA SOUP

Vegan Tortilla Soup image

This is an authentic Mexican tortilla soup made with only a few basic ingredients: corn tortillas, tomatoes, and guajillo chile in a vegetable stock base. Enjoy this basic vegan recipe that is both easy and delicious. Garnish with baked corn tortilla strips.

Provided by gem

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 50m

Yield 2

Number Of Ingredients 10

Ingredients

3 (6 inch) corn tortillas, divided
1 tablespoon avocado oil
1 guajillo chile, seeded and deveined
2 tablespoons olive oil
½ small onion, chopped
1 clove garlic, minced
6 Roma tomatoes, chopped
2 cups vegetable stock
salt to taste
½ avocado, sliced

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut 2 tortillas in half and then into 1/8-inch strips. Place in a bowl and toss with avocado oil. Arrange strips in a single layer on a baking sheet.
Bake in the preheated oven until the strips are crisp and light brown, about 15 minutes. Remove from oven and set aside for garnishing.
Place guajillo chile in a saucepan with water to cover; bring to a boil. Remove from heat and let chile soak in the hot water until soft, at least 10 minutes. Drain.
Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until transparent, about 3 minutes. Tear remaining tortilla into pieces and add to the skillet. Cook until soft, about 3 minutes. Add tomatoes; cook and stir until tender, about 5 minutes. Remove from heat and let cool, about 5 minutes.
Place tomato-tortilla mixture into a blender. Add the soaked guajillo chile and vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you prefer a very fine soup, you can strain it into the saucepan. Bring to a boil and let simmer until flavors meld, about 5 minutes. Garnish with baked tortilla strips and avocado slices.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 32.5 g, Fat 30 g, Fiber 8.6 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 382.7 mg, Sugar 6.5 g

VEGAN TORTILLA SOUP

Vegan Tortilla Soup image

Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
8 cups vegetable broth
1 cup quinoa, rinsed
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
3 medium tomatoes, chopped
1 cup fresh or frozen corn
1/3 cup minced fresh cilantro
Optional ingredients: Cubed avocado, lime wedges and additional chopped cilantro

Steps:

Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and jalapeno pepper; cook and stir until tender, 3-5 minutes. Add broth, quinoa, and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add beans, tomatoes, corn and cilantro; heat through. Serve with optional ingredients as desired.

Nutrition Facts : Calories 182 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 792mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

INCREDIBLY HEARTY VEGAN TORTILLA SOUP

Incredibly Hearty Vegan Tortilla Soup image

This soup warms you from the inside out. It contains no animal products, so vegans can enjoy it! The tortillas add a surprising thickness as the soup cooks, but feel free to omit them if you like a thin broth. Even though it seems like a lot of ingredients, I made this when my fridge was almost bare to make the most of the ingredients I always keep on-hand. Adjust the spices according to your taste and whatever you have in your cupboard.

Provided by juliemay7

Categories Tortilla Soup

Time 1h50m

Yield 12

Number Of Ingredients 26

Ingredients

1 cup uncooked brown rice
2 tablespoons vegetable oil, divided
2 tablespoons ground cumin, divided
2 tablespoons paprika, divided
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper, or to taste
2 cups water
2 medium yellow onions, diced
2 stalks celery, diced
1 large green bell pepper, diced
2 teaspoons minced garlic
1 pound frozen corn
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (15 ounce) cans fire-roasted diced tomatoes with juice
2 tablespoons ground coriander
salt and freshly ground black pepper to taste
5 cups vegetable broth
7 (6 inch) corn tortillas, cut into strips
1 small lime, zested and juiced
coarsely crumbled tortilla chips (optional)

Steps:

Combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper in a saucepan over medium heat. Toast rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.
Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.
Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.
Serve hot and garnish with coarsely crumbled tortilla chips.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 53.1 g, Fat 4.7 g, Fiber 11.2 g, Protein 10.4 g, SaturatedFat 0.7 g, Sodium 781.9 mg, Sugar 6 g

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