Tortilla Soup

by 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.

Vegan Torilla Soup

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… Dinner Tortilla Soup European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.4/5
( 20 voted )

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

  1. Preheat oven to 350°
  2. Sauté onions for about 5 minutes
  3. Add garlic and kale and let cook for another 5 minutes
  4. Add tomatoes, beans, spices, one tortilla ( chopped into pieces ) and water and cook for 30 minutes
  5. Cut tortillas into strips and spread evenly onto a parchment paper lined cookie sheet
  6. Bake for about 5 minutes or until crispy
  7. Add the Braggs liquid amino acids to the soup 
  8. Blend lightly with an immersion blender. Don't blend all of soup, just enough to make slightly creamy
  9. Sprinkle crispy tortilla strips onto each serving of soup

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