Vegan Tortilla Soup
Vegan tortilla soup that is simple and quick! So simple you might already have all the ingredients in your kitchen. Adapted from a recipe by Traci Antonovich at The Kitchen Girl.
Servings: 6 people
- 3 tbsp Avocado Oil
- 1/2 Red Onion diced
- 1 Red Bell Pepper diced
- 1/2 cup Carrot diced
- 1 1/2 tsp Minced Garlic
- 1/4 tsp Cumin ground
- 4 cups Veggie Broth
- 1 15 oz can Diced Tomatoes with juice
- 1 15 oz can Black Beans drained and rinsed
- 1 15 oz can Pinto Beans drained and rinsed
- 1/2 15 oz can White and Yellow Corn drained and rinsed
- 1/2 tsp Oregano dried
- 1/2 tsp Chipotle or Southwest Spice Mix
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/2-1 cup Coconut Milk canned
Chop and dice onion, bell pepper, and carrot so they're ready. Open up, rinse and drain cans of beans and veggies so they are also ready.
In a large pot, heat up avocado oil for a couple of minutes.
Add onion, bell pepper, carrot, and garlic. Sauté until fragrant, then add cumin and sauté until fragrant.
Add broth and all of the canned veggies and legumes (tomatoes, black beans, pinto beans, and corn).
Then add oregano, chipotle seasoning, salt, and pepper.
Bring to a boil, then turn down heat and let simmer for 5 minutes.
Add desired amount of coconut milk to achieve the creamy level you are looking for.
Simmer for 10 more minutes.
Serve hot and add other garnishes like tortilla strips, avocado, lime, etc.