Plant-based Tortilla Soup

I recently visited Texas for a work trip, and whole time I was day dreaming about a tortilla soup. I just wanted something tomatoey, spicy, with fresh cilantro and jalapeno. So, I had some at the airport, of course. And the verdict? Tasted like a bowl of queso. SO, I vowed to myself that when I got home, I’d make my own version…but I’d make it my own spin…PLANT-BASED. Yes, I am using the term “plant-based” instead of vegetarian, because the terminology is *~*super hot*~* right now, but you get the jest.

Anyway, I took my hand at making my spin on a tortilla soup loaded with protein beans and vegetables, with a kick, of course. And I came up with the first recipe in a hot minute that I’m really proud of. To be honest, I don’t really make Mexican food, or even a Americanized version of it at all, so this was quite the feat. Hope you get to enjoy this year long!

Plant-based Tortilla Soup

Ingredients
  • 20 oz diced tomatoes
  • 4 cups vegetable broth/stock
  • 1 cup of diced yellow onion
  • 1 cup of diced carrots
  • 2 chopped bell peppers
  • 1 can of black beans
  • 1 can of pinto beans
  • 1/2 diced jalapeno
  • 1-2 tbsp chili powder
  • 3 cloves minced garlic
  • salt, pepper, etc.
  • 1 tsp olive oil
  • Optional: limes, avocado, tortilla strips, chopped onion and jalapeno, cilantro
Directions
  1. Add your olive oil and cut up veggies to a large stock pot, and cook until soft.
  2. Add garlic and spices as your veggies begin to cook.
  3. Add you tomatoes and beans to the stock pot, and combine with your vegetables.
  4. Add you vegetable broth. Taste the soup for any additional spices needed.
  5. Bring to a boil, and then allow to simmer for 30 minutes.
  6. Take your soup off the heat, and allow it to cool for 20 minutes.
  7. Blend your soup with an immersion blender until mostly blended (I like mine a bit chunky, but it’s up to you).
  8. Serve with your favorite toppings!

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