Vegan Tortilla Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty black bean and corn soup seasoned with Mexican spices, topped with crispy tortilla strips, avocado, cilantro, and lime. Warming and flavorful without animal products.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon light oil, (such as canola or vegetable)
- 1 yellow onion, (chopped)
- 3 cloves garlic, (minced)
- 1 litre vegetable broth (4 cups)
- 1 28oz can diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 19oz can black beans, (drained and rinsed)
- 1 cup corn kernels ((fresh or frozen))
- 3 small corn tortillas OR 3 handfuls of tortilla chips ((gluten-free if preferred))
- 2 tablespoons light oil ((needed only if frying your own tortillas - see instructions))
- 1 avocado, (sliced)
- 1 handful fresh cilantro, (roughly chopped)
- 1 lime, (cut into wedges)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1039mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 824mg
- Calcium
- 116mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1039MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.