VEGAN SPICY TORTILLA SOUP


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Vegan spicy tortilla soup that can be made in a few simple steps with simple ingredients. It’s so tasty and takes so little effort to bring to your dinner table! Sometimes we just need those simple meals that warm the soul, especially during winter. This spicy tortilla soup is packed with protein from black beans and chickpeas plus has veggies like onion, tomato and jalapeno peppers. Give it a try when you’re in need of a cozy meal!

Vegan Spicy Tortilla Soup Ingredients

Onion & Garlic: The building blocks of pretty much any soup recipe is onion and garlic. They add a base of beautiful flavor to soup and perfectly caramelize in the pot to prepare it for the other ingredients. A sweet yellow onion is best but feel free to substitute for a red onion for a bit of a different flavor.

Jalapeno Peppers: Adding in chopped jalapeno peppers adds extra spice in addition to the cayenne pepper and chipotle peppers. Depending on how spicy you’d like your soup to be, you can choose to deseed the jalapeno as I instruct in the steps below, or you can choose to keep the seeds to make it extra spicy.

Spices: The spices you’ll need for this recipe include cumin, chili powder, oregano, cayenne pepper, salt and pepper. These are some of the spices commonly found in chili recipes, which contributes to the smoky, chili-like flavors of the soup. You can adjust the spices to your liking, including adding extra cayenne pepper for more spice.

Chipotles in Adobo: Chipotles in adobo are a great addition to any spicy recipe and can be sold in a can at pretty much any grocery store. Remove the peppers from the adobo sauce before chopping them into small pieces and adding them to the soup.

Diced & Crushed Tomatoes: I like to use a combination of diced tomatoes and crushed tomatoes for this recipe. The main reason why is because it provides varying textures in the soup and makes for an overall better bite. Also, the crushed tomatoes provide the majority of the liquid of the soup.

Black Beans & Chickpeas: The two types of beans this soup calls for are black beans and chickpeas. Both are the protein source of the recipe and contribute to a chunky texture alongside the tomatoes. You can use other beans as a substitute for either including kidney beans or cannellini beans.

Cilantro: Fresh cilantro is the finishing touch that is mixed into the soup. I love pairing cilantro with spicy recipes because the contrast is so tasty. Be sure to save some extra cilantro to top off each soup both with, alongside any other topping you prefer such as extra jalapeno slices or sour cream.


How To Make Vegan Spicy Tortilla Soup

Step One: Heat the oil in a large pot over medium/high heat. After chopping the onion and garlic finely, add them to the pot. Cook for 5-10 minutes, until the onions are translucent and browning.

Step Two: Add the chopped and deseeded jalapeno to the pot and cook for another few minutes. Mix in the cumin, chili powder, oregano, cayenne pepper, salt and pepper and give everything a stir. Cook until the spices are aromatic, about 3 minutes.

Step Three: Pour in the chopped chipotles, diced tomatoes, crushed tomatoes, black beans and chickpeas. Stir once again, cover the pot and bring the soup to a boil.

Step Four: Once to soup reaches a boil, remove the lid and reduce the heat to medium. Cook for 20 minutes to soften the beans and bring the flavors together.

Step Five: Reduce the heat to low and mix in the chopped cilantro. Serve immediately with extra cilantro and jalapeno or let simmer on low heat until serving. Refrigerate for up to five days.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


VEGAN SPICY TORTILLA SOUP

Recipe by Jenn Lueke
Servings

4-6

servings
Prep time

10

minutes
Cooking time

30

minutes
Diet

Gluten Free, Dairy Free, Vegan

Ingredients

  • 2 tbsp avocado or olive oil

  • 1 large yellow onion, chopped

  • 3 cloves garlic, minced

  • 2 jalapeno peppers, deseeded and chopped

  • 1 tbsp cumin

  • 2 tsp chili powder

  • 1 tsp oregano

  • 1/2 tsp cayenne pepper

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 4-5 chipotles in adobo, chopped

  • 15oz can diced tomatoes

  • 28oz can crushed tomatoes

  • 15oz can black beans, drained

  • 15oz can chickpeas, drained

  • 1/3 cup fresh cilantro, chopped

Directions

  • Heat the oil in a large pot over medium/high heat. After chopping the onion and garlic finely, add them to the pot. Cook for 5-10 minutes, until the onions are translucent and browning.
  • Add the chopped and deseeded jalapeno to the pot and cook for another few minutes. Mix in the cumin, chili powder, oregano, cayenne pepper, salt and pepper and give everything a stir. Cook until the spices are aromatic, about 3 minutes.
  • Pour in the chopped chipotles, diced tomatoes, crushed tomatoes, black beans and chickpeas. Stir once again, cover the pot and bring the soup to a boil.
  • Once to soup reaches a boil, remove the lid and reduce the heat to medium. Cook for 20 minutes to soften the beans and bring the flavors together.
  • Reduce the heat to low and mix in the chopped cilantro. Serve immediately with extra cilantro and jalapeno or let simmer on low heat until serving. Refrigerate for up to five days.

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