Vegan Tortilla Soup

This vegan tortilla soup is hearty, and full of flavor. It can be customized with an array of toppings, and is a quick that can be prepared on the stove or in a slow cooker. It’s bursting with deep, rich flavor from aromatics, warm spices, fire-roasted tomatoes, and green chili. It’ll become a a weeknight favorite because it is easy to make, and can be made in advance and it’ll taste even better the next day.

Vegan Tortilla Soup

Ingredients 

• Tablespoon of Extra Virgin Olive Oil
• 1/2 red onion (diced)
• 4 Cloves of Garlic (minced)
• 6 cups vegetable broth
• A cup of frozen corn
• 4 oz can of green chili
• 14.5 oz can of fire roasted tomatoes
• 1 lb Ground Impossible Burger
• 2 teaspoon of ground coriander
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1 teaspoon sea salt
• Tablespoon of your favorite hot sauce
• A handful chopped cilantro
• Tortilla strips (topping)

Instructions: 

1. Heat oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent and slightly golden. About 4-6 minutes. Next, add in coriander, cumin, paprika, and sea salt.
2. Add in Impossible burger and cook until brown. Next, add in corn, green chili, and tomatoes. Mix well before adding in vegetable broth. Then give it a good stir.
3. Allow to simmer for 30 minutes, then add in cilantro, hot sauce, and stir. Serve topped with tortilla strips and toppings of your choice.

Notes: 

• Get the printable version here.
• Topping ideas: avocado, vegan sour cream, sliced jalapeños, or hot sauce.
• After the soup has completely cooled, store it in an airtight container (without the toppings). You can store it in the fridge for 3-5 days and the freezer for 2-3 months. To thaw from frozen, place it in the fridge overnight and reheat over medium heat.
• Get printable version here.

Related post: Sweet Potato Burrito Bowl

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