Spicy Vegan Tortilla Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan tortilla soup loaded with black beans, pinto beans, tomatoes, and warming Mexican spices. Topped with crispy tortilla strips for texture, it's comforting enough for a complete weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil, (plus a bit more for the tortilla strips)
- 1 medium onion, (diced)
- 4 garlic cloves, (minced)
- 1 jalapeño pepper, (seeded and minced)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 4 cups vegetable broth
- 1 (14 ounce or 400 gram) can fire roasted tomatoes
- 1 (14 ounce or 400 gram) can black beans, (drained and rinsed)
- 1 (14 ounce or 400 gram) can pinto beans, (drained and rinsed)
- 6 corn tortillas
- 1 tablespoon lime juice
- Salt and pepper, (to taste)
- Toppings of choice, such as diced avocado and fresh cilantro
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1455mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1076mg
- Calcium
- 202mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1455MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.