Vegan Tortilla Soup

Start off fall right with a warm and cozy vegan tortilla soup that is easy to make and perfect for the entire family! This recipe is loaded with comfort and packs quite a fiber punch.

Vegan Tortilla Soup

Prep Time: 20 minutes
Cooking Time: 45 minutes

Nutrition Facts

This recipe makes 4 servings.

Serving size: 1.5 cups

• Calories: 366
• Total Fat: 14 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 485 mg
• Carbohydrates: 56 g
• Sugar: 9 g
• Fiber: 15 g
• Protein: 11 g

Ingredients

• 6 Roma tomatoes, cut in half
• 2 tomatillos, husks removed
• 3 garlic cloves, peeled
• 1/2 of a yellow onion, peeled and cut into quarters
• 2 tablespoons of olive oil
• 2 cups of low-sodium vegetable broth
• 1 (15-ounce) can of black beans, drained and rinsed
• 1 cup of frozen corn
• 1 teaspoon of dried oregano
• 1 teaspoon of ground cumin
• 1/2 teaspoon of salt
• 7 yellow corn tortillas (5 1/4 inches in diameter)
• 1/4 cup of thinly sliced radishes
• 1 avocado, cut into 8 slices

Directions

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a 9x13 – inch glass baking dish, place tomatoes (cut side down), tomatillos, garlic and onion.
3. Transfer the baking dish to the oven and roast for 25 minutes.
4. When vegetables are done roasting, transfer them to a high-speed blender.
5. Add 1 cup of broth, cover with the lid and blend on high for 30 seconds until smooth.
6. Pour the mixture into a Dutch oven on the stove over medium-high heat.
7. Add the remaining 1 cup of broth, black beans, corn, oregano, cumin and salt. Stir to combine.
8. Cover with lid and bring mixture to a simmer, then reduce heat to low-medium and cook for about 5 minutes.
9. While soup is cooking, cut tortillas into quarters, then cut each quarter into 5/8-inch-wide strips.
10. Place tortilla strips in the center of a nonstick sheet pan and drizzle with the remaining 1 tablespoon olive oil. Toss with your hands to coat the tortilla strips with oil, then arrange them in a single layer and bake for 8 to 10 minutes.
11. Divide soup into 4 bowls, top with tortilla strips and garnish each with radish slices and 2 slices of avocado.

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