Running on Real Food · by Deryn Macey★ 4.9 (27)
The Best Vegan Tortilla Soup
NUTRITION · PER SERVING25M COOK
CAL 13%·PRO 25%
CARBS 47G71% OF CAL
11G FIBER8G SUGAR28G OTHER
FAT 3G12% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan tortilla soup made in 20 minutes with tomatoes, black beans, jalapeños, and corn. It's bright, gently spiced, and meant to be topped with avocado, cilantro, and crispy tortilla strips.
mainmexicansoupbeans🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tsp olive oil
- 1 small white onion (diced)
- 5 cloves garlic (minced)
- 2 jalapeño (seeded and diced)
- 1 28 oz can diced tomatoes (fire-roasted if possible)
- 2 cups vegetable stock
- 1 6-8 '' inch corn tortilla
- 1 tbsp chili powder
- 2 tsp garlic powder
- 1 19 oz can black beans (well rinsed and drained)
- 1 cup cilantro (finely chopped)
- juice from 1 lime
- salt and pepper to taste
At a glance
PER SERVING · TIME 25M
CAL 13%·PRO 25%
CARBS 47G71% OF CAL
11G FIBER8G SUGAR28G OTHER
FAT 3G12% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1194mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 925mg
- Calcium
- 195mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1194MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.