4 years ago10,000+ Views
Tortilla soup is one of my favorite soups, and this vegan version definitely has enough going on with it to make your meat-eating friends and family overlook that it's entirely chicken-less. The following recipe even walks you through making your own tortilla strips with whichever tortillas you prefer using at home. Top it with a dollop of non-dairy sour cream or some Daiya shreds for a little extra deliciousness.

Vegan Tortilla Soup

(Makes 6 servings)
1 tbsp olive oil

1.5 cups chopped onion
2 garlic cloves, minced
2 bell peppers, chopped 1 zucchini, chopped
1 ear fresh corn
1/2 cup green onion, chopped
3 tbsp ground cumin
One 28-oz can crushed tomatoes
1 can chopped green chili peppers, drained (optional)
3 cups vegetable broth
2 tbsp chia seeds (optional)
1.5-2 cups cooked black beans (or beans of choice)
salt & pepper & crushed red chili pepper, to taste
Fresh lime juice, to garnish on top
Non-Dairy Cheese (I use Daiya cheese), for sprinkling
Chopped avocado, for garnish
Tortilla sticks (flour tortillas, olive oil, garlic powder, chili powder, to taste)

1) In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Preheat oven on medium broil setting.

2) Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob (I take a chef’s knife and slice down the 4 sides). Add the veggies into the pot and sauté for another 5-10 minutes.
3) Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in drained and rinsed beans just before serving.
4) Meanwhile, make your tortilla strips. Slice flour tortillas into 2 inch strips (see below). Place in a small bowl and drizzle with olive oil to coat. Sprinkle on garlic powder and chili powder (to taste) and mix well with hands. Place on a lined baking sheet and broil for up to 3 minutes on medium. Watch very carefully. When golden, remove from oven.
5) After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla strips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.

People often make fun of me for how I prep my soup, cause its basically an avocado with a little broth on top haha
For me the best part is the giant dollop of sour cream on top (didn't you post a sour cream recipe recently...)
@GetFitwithAmy Hahaha, that's what I use spicy soups for too.
I've been looking for the perfect thing to kick this runny nose in the butt and I think I just met my perfect spicy dinner!
@Nisfit I did! http://www.vingle.net/posts/723250-Vegan-DIY-2-Ways-to-Make-Your-Own-Non-Dairy-Sour-Cream You could easily add some some canned chipotles to one of the recipes for a little extra Southwestern-style zest.