Vegan Mexican Tortilla Soup

Vegan Mexican Tortilla Soup is a hearty dish filled with vibrant colors and bold flavors inspired by traditional Mexican cuisine. Packed with nutrient-rich ingredients like beans, vegetables, and spices, this soup offers a wholesome option for a nourishing meal. The combination of crunchy tortilla strips, creamy avocado, and tangy lime juice adds layers of texture and taste that are sure to satisfy. It’s a straightforward recipe that even novice cooks can master, providing a delightful culinary experience with every spoonful.

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 1 tbsp olive oil

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté for about 3 to 4 minutes until the onion becomes translucent and the garlic is fragrant.
2. Stir in the cumin and chili powder, cooking for an additional minute to release their aromas.
3. Add the vegetable broth, diced tomatoes, black beans, and corn to the pot. Stir to combine and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning with salt and freshly ground pepper as needed.
6. Ladle the hot soup into bowls, garnishing with tortilla strips, avocado slices, a sprinkle of fresh cilantro, and a wedge of lime for squeezing just before eating.

Keywords: Healthy, Quick, Colorful, MainCourse, Mexican

Spice Rack: Cumin, Chili Powder

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