Super Simple Vegan Tortilla Soup.
This simple vegan tortilla soup is a hearty and healthy option for busy nights!
Ingredients
- 1 Tablespoon olive oil
- ½ cup frozen chopped onions
- 15 ounces pinto beans drained and rinsed
- 15 ounces garbanzo beans drained and rinsed
- 15 ounces fire roasted tomatoes
- 3 Tablespoons salsa verde
- 32 ounces vegetable broth
- 1 cup frozen corn kernels
- 1 Tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- tortilla chips
- fresh cilantro
Instructions
- Put the onion and olive oil in a soup pot and cook over medium heat for about 5 minutes, until the onion is soft.
- Add the pinto beans, garbanzo beans, tomatoes, salsa verde, and broth. Stir. Add the spices and frozen corn, and raise the heat to high.
- Bring the soup to a boil, then reduce heat to medium low, and cook for about 10 minutes to let the flavors blend.
- Ladle soup into bowls and top with tortilla chips and cilantro.
Notes
Keep leftovers in the refrigerator for up to 5 days.
Feel free to use any type of bean that you like.
Nutrition facts are for soup only, not tortilla chips.
Nutrition
Calories: 449kcalCarbohydrates: 76gProtein: 21gFat: 8gSaturated Fat: 1gSodium: 1835mgPotassium: 928mgFiber: 20gSugar: 12gVitamin A: 1200IUVitamin C: 6.8mgCalcium: 151mgIron: 7.2mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!