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Vegan Tortilla Soup

When a heavy Mexican meal doesn't appeal, make this basic vegan tortilla soup.

When a heavy Mexican meal doesn't appeal, make this basic vegan tortilla soup. To give it some weight, feel free to add corn kernels or black beans. 
When a heavy Mexican meal doesn't appeal, make this basic vegan tortilla soup. To give it some weight, feel free to add corn kernels or black beans. 

Vegan Tortilla Soup

Serves 6

Ingredients:

  • 1 tablespoon olive oil

  • 3 cups jarred tomato salsa

  • 3 cups vegetable broth

  • Zest of 1 lime

  • Vegetable oil for frying

  • 8 small corn tortillas, cut into 1-inch strips

  • Salt and freshly ground black pepper to taste

  • Vegan sour cream to taste

  • Vegan shredded cheese of your choice

  • 1 large, ripe peeled, pitted and diced avocado

  • 1 lime, cut into wedges


Directions:

  1. In a large saucepan, heat olive oil over medium high heat.

  2. Add salsa and cook, stirring often, for 10 to 12 minutes or until salsa begins to reduce and thicken.

  3. Add the broth and reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally.

  4. Meanwhile, pour 1/4-inch vegetable oil into a frying pan. Bring to medium-high heat.

  5. When oil is hot, add tortilla strips, in batches, and fry until crisp. Do not walk away from the stove, the strips will cook quickly. Transfer to a plate lined with paper towels to drain.

  6. Taste soup and season with salt and pepper.

  7. Ladle into bowls and top with sour cream, shredded cheese, avocado, and tortilla strips. Serve with lime wedges.


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