Simple Vegan Tortilla Soup

This Simple Vegan Tortilla Soup is veggie packed and loaded with flavor. Ready in 30 minutes and perfect for meal prepping!

Course Main Course

Cuisine Mexican

Keyword soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 145

2 tbsp olive oil
1 red onion diced
4 cloves garlic diced
1 bell pepper diced
1 serrano pepper diced, can sub with jalapeño
salt & pepper to taste
1 tsp oregano
2 tsp smoked paprika
2 tsp cumin
1 4-ounce can green chiles
1/4 cup green enchilada sauce
1 chipotle pepper in adobo sauce from a can, chopped
1 tbsp adobo sauce
2 15-ounce cans fire roasted tomatoes
1 15-ounce can black beans drained and rinsed
4 cups broth*
1 lime juiced
1/2 cup cilantro chopped
tortilla chips, green onion, lime wedges, cilantro, avocado, serrano peppers, pickled onions** for topping

Heat olive oil in a large pot over medium heat. Add the onion, garlic, bell pepper, serrano, salt, pepper, oregano, smoked paprika & cumin. Stir to combine and cook down for 3-5 minutes.
Add the green chiles, enchilada sauce, chipotle pepper, adobo sauce and fire roasted tomatoes. Stir and cook for 3 more minutes.
Add the beans and broth and bring to a boil. Lower heat and simmer for 5 minutes. Right before serving add the lime juice and cilantro.
Serve the soup hot with lots of toppings.

*I used vegan chicken broth, which you can get online here. You can also use your favorite broth instead.

**You can get the recipe for these here.

Calories: 145kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g