Tortilla Soup

Tortilla Soup

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Course: Main Course
Diet: Vegan
Keyword: Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 People


  • Knife
  • Cutting Board
  • strainer
  • Pot

Adjust Servings


  • 2 cans fire roasted tomatoes diced
  • 1 white onion diced, reserve 1/3 for topping
  • 1 Tbsp chili powder
  • 1 1/2 tsp sea salt
  • 1 tsp ground cumin
  • 1/4 tsp oregano, dried
  • 4 cloves garlic minced
  • 4 cups vegetable broth
  • 3 cups cooked black beans drained and rinsed
  • 1 1/2 cups corn kernels fresh, frozen, or canned

Optional Ingredients

  • 1/2 lime juiced
  • 1/4 cup coconut cream
  • 1/4 cup TVP ( textured vegetable protein)

Garnish Ingredients

  • tortilla chips
  • avocado diced
  • radishes sliced
  • cilantro
  • lime wedges


  • Heat the oil in a large pot over medium-high heat.
  • Add the onions and salt to the pot and cook, stirring occasionally, for about 8 minutes or until the onions have softened.
  • Add the cumin, oregano, chili powder, and garlic to the pot and cook for about 1 minute, stirring constantly, until fragrant.
  • Add the tomato mixture to the pot and cook for about 2 minutes.
  • Add the water, beans, and TVP to the pot and bring to a simmer.
  • Reduce the heat to low and simmer the stew for about 20 minutes, stirring occasionally, until the flavors have melded together and the TVP has softened.
  • After simmering the soup for 20 minutes, add corn and coconut cream to the pot.
  • Stir well and simmer for another 10 minutes until the corn is tender and the soup is heated through.
  • Ladel into bowls and top with your desired garnishes. Serve hot and enjoy!
  • Remember to adjust the seasoning to taste and add more liquid if it becomes too thick. This hearty and flavorful soup is perfect for a cozy dinner or lunch.

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