Vegan Tortilla Soup (GF)

This Vegan Tortilla Soup is rich and flavourful, comforting and warming and so nutritious!

Why you’ll love this Vegan Tortilla Soup:

• it’s full of flavour
• it’s subtly spiced
• it’s filling and satisfying
• it’s made in one pot
• it’s ready in 35 minutes
• it’s a source of protein and fibre
• it’s packed with veggies
• it’s gluten-free
• it’s healthy and nutritious!

How to make tortilla strips

1. Cut up a tortilla into thin strips (ensure gluten-free if necessary).
2. Heat up the oil in a frying pan.
3. Place the tortilla strips in the pan and fry for a couple of minutes on either side until golden brown and crispy.

How long does this Vegan Tortilla Soup keep for?

This Tortilla Soup keeps covered in the fridge for up to a few days. The tortilla strips need to be made just before eating.

Substitutions you can make to this recipe:

• you can use any type of vegetables – just make sure to adjust cooking time accordingly
• you can substitute the white beans with chickpeas, black beans or crumbled firm tofu.

How to serve this Vegan Tortilla Soup

Here are some suggestions of ingredients you could serve with this Tortilla Soup:

• Cooked brown or white rice or quinoa
• Diced avocado
• Vegan sour cream 
• Sliced green chilli
• Cornbread

More vegan soup recipes:

• Pea Zucchini Mint Soup
• Cream of Asparagus Soup
• Cream of Mushroom Soup
• Pumpkin Soup
• Broccoli Cheese Soup
• Corn Chowder

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Tortilla Soup (GF)

This Vegan Tortilla Soup is rich and flavourful, comforting and warming and so nutritious!

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: vegan tortilla soup, white bean soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2

Calories: 426kcal

Author: Rhian Williams

Ingredients

• 1 tablespoon coconut oil (or sub olive, rapeseed or vegetable oil)1 tablespoon coconut oil (or sub olive, rapeseed or vegetable oil)
• 1 onion , diced1 onion , diced
• 2 garlic cloves , minced2 garlic cloves , minced
• 1 green pepper , cored and diced1 green pepper , cored and diced
• Handful (Handful) fresh coriander (cilantro) , roughly choppedHandful (Handful) fresh coriander (cilantro) , roughly chopped
• 1 teaspoon ground cumin1 teaspoon ground cumin
• 1 teaspoon dried oregano1 teaspoon dried oregano
• 1/4 teaspoon smoked paprika to taste1/4 teaspoon smoked paprika to taste
• Pinch cayenne chilli pepper to tastePinch cayenne chilli pepper to taste
• 1 vegetable stock cube (ensure gluten-free if necessary)1 vegetable stock cube (ensure gluten-free if necessary)
• 200 g (7 oz) tin of sweetcorn , drained and rinsed200 g (7 oz) tin of sweetcorn , drained and rinsed
• 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
• 250 ml (1 cup) tinned tomatoes250 ml (1 cup) tinned tomatoes
• Salt + pepper to taste Salt + pepper to taste

For the tortilla strips (optional):

• 1 tortilla (ensure gluten-free if necessary)1 tortilla (ensure gluten-free if necessary)
• 1 tablespoon oil , for frying (coconut, olive, rapeseed or vegetable)1 tablespoon oil , for frying (coconut, olive, rapeseed or vegetable)

To serve (optional):

• Cooked brown or white rice or quinoa Cooked brown or white rice or quinoa
• Avocado Avocado
• Vegan sour cream Vegan sour cream
• Cornbread Cornbread

Instructions

• Heat up the oil in a pan and add the onion, garlic, pepper and coriander once hot
• Fry for around 7 minutes until softened
• Add the cumin, oregano, smoked paprika and cayenne and fry for a minute until fragrant
• Add the stock cube, sweetcorn, white beans, tinned tomatoes and salt + pepper, along with some extra water if necessary
• Bring to the boil and simmer for around 15 minutes until everything is cooked through

For the tortilla strips (optional):

• Cut up the tortilla into thin strips 
• Heat up the oil in a frying pan
• Place the tortilla strips in the pan and fry for a couple of minutes on either side until golden brown and crispy

To serve:

• Serve the soup topped with tortilla strips, if desired and other ingredients you want
• Keeps covered in the fridge for up to a few days - the tortilla strips need to be made just before eating

Nutrition Facts

Vegan Tortilla Soup (GF)

Amount Per Serving

Calories 426 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g30%

Sodium 371mg15%

Potassium 1380mg39%

Carbohydrates 71g24%

Fiber 13g52%

Sugar 10g11%

Protein 19g38%

Vitamin A 530IU11%

Vitamin C 59.6mg72%

Calcium 195mg20%

Iron 7.8mg43%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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