Tortilla Soup – Oil-Free, Vegan

This is delicious and super easy to make- just chop onions and garlic, dump everything in, and let it heat. I love the leftovers the next day!

You can serve this over rice, or add a cup of couscous at the end if you have too much water in the pot, the couscous will soak it up nicely.

Let me know if you make this tortilla soup!

Crystal's Recipes

Tortilla Soup

Flavors of Mexico blend to make this spicy, hearty soup.

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Course: Dinner, Main Course, Soup

Cuisine: Mexican

Calories:

Ingredients Method

Ingredients

  

• 1 onion, diced
• 3 cloves garlic, minced
• 15oz can fire-roasted chopped tomatoes
• 15oz can black beans, drained
• 28oz can diced tomatoes
• 10oz frozen corn
• 8oz can whole green chilies, chopped
• 2 tbsp ground cumin
• water as needed, 2-4 cups

Method

 

1. Add all ingredients to large stock pot, adding just enough water that it's easy to stir without being runny. Not much water will soak in or evaporate, so err on the side of less rather than more.
2. Heat over medium high heat for 20-30 minutes, stirring frequently, until all the flavors meld together and the onions are cooked.
3. Serve and enjoy!

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