Vegetarian Tortilla Soup
This easy veggie tortilla soup will quickly become one of your all-time favorites! It is smoky, warming, and packed with so much flavor.
Ingredients
- 2 Tbsp olive oil
- 1 small yellow onion diced
- 1/2 cup red bell pepper diced
- 3 cloves garlic minced
- 2 chipotle peppers in adobo or to taste, deseeded
- 1 tsp cumin
- 1 tsp chili powder
- 1 15- ounce can of fire-roasted tomatoes
- 3 Tbsp tomato paste
- 3 cups cooked black beans (2 15-ounce cans)
- 1 can of jackfruit 14-ounce or 20-ounce
- 8 cups vegetable stock
Instructions
- Heat oil in a large pot over medium-high heat and sauté bell peppers and onions until soft.
- Add spices and garlic, then sauté another 1-2 minutes.
- Drain and rinse black beans. Drain jackfruit, remove seeds, and pull chunks apart into shreds.
- Remove the seeds from the chipotle peppers and chop them finely.*
- Add the chipotle peppers, adobo sauce, tomato paste, tomatoes, beans, jackfruit, and vegetable broth, and place the lid on the pot.
- Bring to a boil, then reduce to a simmer over medium-low heat.
- Simmer soup 20-30 minutes.
- Serve with limes, cilantro, avocado, sour cream, shredded cheese, green onions, and crispy tortilla strips.
Notes
*If you are sensitive to spicy foods, I recommend using fewer chipotle peppers and tasting the soup before adding the full amount.
Nutrition
Serving: 1servingCalories: 319kcalCarbohydrates: 50gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2162mgPotassium: 688mgFiber: 14gSugar: 11gVitamin A: 2385IUVitamin C: 31mgCalcium: 91mgIron: 4mg
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