Tortilla soup is a mildly spicy tomato based soup that is usually cooked with chicken, but this delicious Plant Based Vegan Tortilla soup is made only of vegetable goodness! By adding kale to this already hearty soup we made it even more nutritious. You can enjoy this soup sprinkled with some fresh cilantro and jalapeños and a piece of gluten free cornbread on the side.
Ingredients
1 onion, diced
3 cloves garlic, minced
1 - 28oz can chopped tomatoes
1 - 15 oz can kidney beans
1 - 15 oz can black beans
4 corn tortillas
1 bunch kale, chopped ( about 4 cups)
1 tsp cumin
1 tsp smoked paprika
1/2 tsp jalapeno powder ( or 2 tsp chopped fresh jalapeno )
2 tsp garlic powder
8 cups water
2 tsp Braggs liquid amino acids
Instructions
- Preheat oven to 350°
- Sauté onions for about 5 minutes
- Add garlic and kale and let cook for another 5 minutes
- Add tomatoes, beans, spices, one tortilla ( chopped into pieces ) and water and cook for 30 minutes
- Cut tortillas into strips and spread evenly onto a parchment paper lined cookie sheet
- Bake for about 5 minutes or until crispy
- Add the Braggs liquid amino acids to the soupÂ
- Blend lightly with an immersion blender. Don't blend all of soup, just enough to make slightly creamy
- Sprinkle crispy tortilla strips onto each serving of soup
Did You Make This Recipe?
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5 comments
Why do you use water instead of veggie broth?
Sometimes the spices that are in the veggie broth conflict with the flavor that I wanted for this soup but it would still work.
Amazing!
Do you know how I would adapt this for an instapot? Thanks!
haven’t tried making it in the Instant Pot, sorry