Mexican Tortilla Soup
This Mexican Tortilla Soup is bursting with flavor and also happens to be completely vegan and oil-free.
- 15 oz cans assorted beans or 4 cups cooked (any bean combination will work)
- 15 oz can fire-roasted tomatoes with juice
- 1/2 cup onion diced
- 3 cloves garlic minced
- 3/4 cup bulgur dry and uncooked (optional)
- 1/4 cup Worcestershire sauce without anchovies
- 1/2 cup ketchup
- 3 cups veggie broth
- 3-4 cups water
- 1 tablespoon chili powder
- 1 teaspoon season salt or to taste
- 1 tablespoon garlic powder
- red pepper flakes jalapeno or other peppers for spice (optional)
- 3 oil-free tortillas
- If using canned beans, drain and rinse them in a colander. Set to the side. I like to use pinto, black, northern, and kidney beans. You can use any variety preferred. Freshly cooked beans or canned work well. You don't even have to mix them if you don't want to. One type of bean for the whole recipe will work just fine.
- In a large stockpot, saute the onions and garlic in about 3 Tbsp of the veggie broth. Add more broth or water if needed until lightly browned.
- Add all other ingredients to the pot and bring the soup to a boil. Reduce heat to medium-low and allow to cook, stirring occasionally, for approximately 25-30 minutes.
- While the soup is cooking, it's time to prepare the toasted tortillas. To do this, simply choose some oil-free tortillas to slice into strips. Place on a baking sheet in a single layer and toast until lightly browned. I place mine on parchment paper to prevent sticking on 400°F for about 5-8 minutes.
- When the soup is ready, top with my tofu sour cream if desired and chopped chives along with the toasted tortilla slices. Sliced avocados are a great way to knock this over the top.
- Crockpot directions below.
Tried this recipe?Let us know how it was!