Vegan Tortilla Soup Recipe

Traditional tortilla soup is prepared with chicken and fried tortilla strips. Roasted vegetables bring rich flavor to this adaptation, which incorporates plant-based protein and baked tortillas.

Prep Time: 20 minutes
Cooking Time: 45 minutes

Ingredients

6 Roma tomatoes, halved
2 tomatillos, husks removed
3 garlic cloves, peeled
½ yellow onion, peeled and quartered
2 tablespoons (30 milliliters) olive oil, divided
2 cups (470 milliliters) low-sodium vegetable broth, divided
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
7 yellow corn tortillas (5¼ inches in diameter)
¼ cup thinly sliced radishes
1 avocado, cut into 8 slices

Directions

Before you begin: Wash your hands.

1. Preheat oven to 425°F (218°C).
2. In a 9-by-13-inch glass baking dish, place tomatoes (cut side down), tomatillos, garlic and onion. Drizzle 1 tablespoon olive oil over vegetables, coating each piece.
3. Transfer baking dish to the oven and roast for 25 minutes.
4. When vegetables are done roasting, transfer them to a high-speed blender.
5. Add 1 cup broth, cover with lid and blend on high for 30 seconds until smooth.
6. Pour mixture into a Dutch oven on the stove over medium-high heat.
7. Add remaining 1 cup broth, black beans, corn, oregano, cumin and salt. Stir to combine.
8. Cover with lid and bring mixture to a simmer, then reduce heat to low-medium and cook for about 5 minutes.
9. While soup is cooking, cut tortillas into quarters, then cut each quarter into ⅝-inch-wide strips.
10. Place tortilla strips in the center of a nonstick sheet pan and drizzle with remaining 1 tablespoon olive oil. Toss with hands to coat tortilla strips with oil, then arrange tortilla strips in a single layer and bake for 8 to 10 minutes.
11. Divide soup among 4 bowls, top with tortilla strips and garnish each with radish slices and 2 slices of avocado.

Nutrition Information

Serves 4
Serving size: 1½ cups (370 grams)

366 calories, 14g total fat, 2g saturated fat, 0mg cholesterol, 485mg sodium, 56g carbohydrate, 15g fiber, 9g sugar, 11g protein, N/A potassium, N/A phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.