Tortilla Soup

by Jill Dalton

Vegan Tortilla Soup

Jill Dalton
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.
5 from 1 vote
Servings 8 people
Prep 15 mins
Cook 40 mins
Total 55 mins

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Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F.
  • 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 soup
  • 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
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Nutrition info

Calories: 165kcalCarbohydrates: 32gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 494mgPotassium: 685mgFiber: 10gSugar: 6gVitamin A: 1054IUVitamin C: 19mgCalcium: 112mgIron: 4mg

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6 comments

housks2 December 16, 2020 - 2:34 pm

Why do you use water instead of veggie broth?

Reply
Jill Dalton December 18, 2020 - 10:10 am

Sometimes the spices that are in the veggie broth conflict with the flavor that I wanted for this soup but it would still work.

Reply
Mary August 9, 2021 - 9:10 pm

Amazing!

Reply
Josie December 7, 2021 - 1:16 pm

Do you know how I would adapt this for an instapot? Thanks!

Reply
Jill Dalton December 14, 2021 - 10:37 am

haven’t tried making it in the Instant Pot, sorry

Reply
CJ Aspenson October 9, 2022 - 8:48 am

the tortilla?
…..making this TODAY
we LOVE your recipes!

Reply

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