This winter refuses to release its grip on Southern Ontario. And while we don’t love the cold (at all), we do love that soup season has been extended! And what sounds more cozy than a delicious Vegan Tortilla Soup?
One of our not so secret tricks with this soup is letting it simmer with a couple jalapeno peppers in the mix. If you’re feeling crazy (or like things extra spicy), you can always chop them up and throw them in the mix.
The perfect way to top off this hearty meal is it a dollop of vegan sour cream. And don’t forget the Pita Chips pita chips!
Vegan Tortilla Soup
- 4 cups Vegetable Broth
- 1 Yellow Onion Diced
- 2 tsp Garlic Minced
- 2 tsp Olive Oil
- 1 cup Corn
- 1 can Black Beans Rinsed & drained
- 2 tbsp Lime Juice
- 2 tbsp Cumin
- 2 tbsp Chili Powder
- 1 tbsp Oregano
- 3 Green Onions chopped
- 1 can Diced Tomatoes Drained
- 2 tsp Salt
- 1/2 tsp Pepper
- 2 Jalapeno Peppers Keep whole
- Chili flakes To taste
- Tortilla Chips Optional
In a large pot, heat olive oil on medium and saute onion and garlic until translucent, about 5 minutes.
Add all other ingredients, including vegetable broth to the pot, turn to high heat.
Bring ingredients to a boil. Once boiling reduce to a simmer and add whole jalapenos.
Let simmer for at least 30 minutes.
Remove jalapeno peppers and serve hot, or save for later.