The Whole Food Plant Based Cooking Show
Vegan Tortilla Soup
Calories: 165kcal
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.
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
Equipment
Ingredients
- 1 onion diced
- 3 cloves garlic minced
- 28 oz tomatoes chopped
- 15 oz kidney beans
- 15 oz black beans
- 4 corn tortillas
- 1 kale bunch, chopped ( about 4 cups)
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp jalapeno powder or 2 tsp chopped fresh jalapeno
- 2 tsp garlic powder
- 8 cups water
- 2 tsp Bragg liquid aminos
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
Scan To Watch The Video!
Nutrition
Calories: 165kcal | Carbohydrates: 32g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 494mg | Potassium: 685mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1054IU | Vitamin C: 19mg | Calcium: 112mg | Iron: 4mg
