Incredibly Hearty Vegan Tortilla Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 286 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve hot and garnish with coarsely crumbled tortilla chips.