30-Minute Vegan Tortilla Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick tortilla soup loaded with black beans, corn, tomatoes and warm spices, served with crispy tortilla strips. A flavorful, budget-friendly vegan meal ready in 25 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups + 2 tablespoons vegetable broth
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz.) can diced tomatoes
- 1 (15.5 oz) can black beans, drained and rinsed
- 1 (15.25 oz.) can corn, drained
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 cup cilantro, roughly chopped
- Salt and black pepper, to taste
- Homemade Tortilla Strips (below, or you use store-bought tortilla chips. See notes for a baked option)
- 5-8 corn tortillas (halved and cut into thin strips)
- Oil for frying (we used avocado oil)
- Lime wedges
- Cilantro, roughly chopped
- Avocado, sliced
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 7m
- Cook
- 18m
- Sodium
- 1667mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1280mg
- Calcium
- 194mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 7M
- SODIUM
- 1667MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.