Incredibly Hearty Vegan Tortilla Soup

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juliemay7 0

"This soup warms you from the inside out. It contains no animal products, so almost anyone can enjoy! 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 best of the ingredients I always keep on-hand. Adjust the spices according to your taste and what you have handy."
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Original recipe yields 12 servings



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  1. In a medium saucepan, combine rice, 1 Tbsp oil, 1 Tbsp cumin, crushed red pepper, 1/2 tsp salt, 1/2 tsp pepper, 1 Tbsp paprika, garlic powder, chili powder, and oregano. Toast the rice over medium heat about 5 minutes, or until rice begins to brown slightly. Add water and bring to a boil. Cover and reduce to a simmer. Keep covered and simmer 45-50 minutes, or according to package directions, until done.
  2. Meanwhile, saute celery, onions, garlic, and bell pepper with 1 Tbsp oil in a large stock pot until crisp-tender. Add frozen corn and saute until corn is hot. Add the beans, tomatoes, and the remaining salt, pepper, cumin, paprika, and coriander. Cook over medium to medium-high heat for 5 minutes more, then add the vegetable broth. Cut the tortillas into thin strips resembling linguine pasta, and add to soup. Once rice is cooked, add it to the soup.
  3. Cook about 30 minutes over medium heat, until the tortillas begin to break down and thicken the broth. Finish with the zest and juice of a lime, and cook 5 minutes more.
  4. Serve hot and garnish with coarsely crumbled tortilla chips.



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