How to Make Vegan Tortilla Soup

As always, let’s jump right into it. You can watch the video below, scroll through the post for a step by step, or jump to the bottom for the full recipe and instructions. One day I’ll figure out how to properly insert a jump, sorry, I tried and kept messing the block up 😛

First thing I do is prep all my veggies/ingredients that are going to go into the soup. So chop it up y’all.

Then get your broth going, whether dissolving broth cubes, or just measuring out a premade broth.

After that, I mix all of my spices into a bowl together, so they’re ready to go when I need them.

On a medium heat, in a medium stock pot, we’re going to heat up that cooking oil and cook our onions until they’re turning translucent. (If adding green and/or red peppers, add them in with the onions.)

Once those are cooked up enough, add in the garlic and cook for a few minutes more, careful not to burn the garlic.

Once the garlic is cooked enough, I add in all of my spices and mix it all together.

Add in the crushed tomatoes, then the broth, and bring to a boil.

Add in lime and all veggies you want to simmer (in my case, green chilis, black beans, hominy, corn) and stir it up well.

Now let the soup simmer for a good 40-50 minutes (can shorten or lengthen the time, but shortening won’t give flavors as much time to mix). While it’s simmering, chop up everything you’re going to add on top. I chopped my cilantro at the beginning for some reason unknown to me, but you definitely have time to chop it while the soup simmers. In my case, I add cilantro, green onion and avocado.

Cut a tortilla or two into strips and in a little bit of cooking oil in a frying pan, cook those up until golden brown. You can use tortilla chips here if you’d rather. If you’re adding chick’n, now is the time to fry it up. You’ll add it into the soup about the last 10 minutes of simmering.

Once it’s done simmering, scoop that into a bowl and top it with the cilantro, green onion and avocado. If adding cheese and/or sour cream, now is the time to do it. Look at it. It’s beautiful. And it tastes beautiful, too.

Vegan Tortilla Soup (serves 6, or 4 if you like really large portions)
*1 Tbsp cooking oil (I used vegetable)
*1 onion, chopped or half moon sliced
*3 to 6 cloves of garlic (preference based, I use 6)
*1 to 2 Tbsp chili powder (preference based, I use 2)
*1 to 2 tsp oregano (preference based, I use 2)
*1 tsp cumin

*1 tsp garlic powder
*1/2 to 1 tsp pepper (less or more to taste)
*1/2 to 1 tsp salt (less or more to taste)

*1 28 oz can crushed tomatoes

*2 1/2 cups of broth (Not Chicken, vegetable, etc.)
*1 15 oz can of black beans, drained and rinsed
*1 15 oz can of white hominy, drained
*1 — oz can of corn, drained
*1 4 oz can of green chilis

*Juice of 1 lime

*1/4- 1 cup chopped cilantro (preference based, I use 1 cup)
*6 stalks of green onion, chopped
*1 avocado, sliced

*1 to 2 tortillas cut into small strips and fried lightly in oil (can use tortilla chips if preferred)

Optional:
*1 green and 1 red pepper, chopped or sliced
*1 package Gardein teriyaki chicken, fried (discard sauce)
*Vegan cheese
*Vegan sour cream
Directions:
1. Prep all ingredients before hand, chop all veggies, get broth cubes dissolving

2. Heat oil in a medium stock pot over medium heat, add onions and cook until starting to turn translucent (if adding green and/or red peppers, throw these in with the onions). Add garlic, cook for about another 3 minutes, careful not to burn garlic

3. Add in chili powder, oregano, cumin, garlic powder, salt and pepper, mix together

4. Add can of crushed tomatoes, mix well

5. Add in broth, stir together and bring to a boil

6. Once boiling, add in beans, hominy, corn, green chilis, and lime juice. Turn heat to low and simmer for 40 to 50 minutes (if broth is too thick, add 1 cup of water and simmer a bit longer)

7. While soup is simmering, heat up a bit of oil (about 1 tsp) in a frying pan and toss in cut tortilla strips. Fry to a lightly golden brown. If you’re going to be adding vegan chicken, fry that up first, then toss into the soup to simmer for the last couple of minutes.

8. Top each bowl with tortilla strips, green onions, cilantro and avocado (cheese and sour cream, if using), salt and pepper to taste

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