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Vegan Tortilla Soup

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This tortilla soup strikes a balance between a stew and a soup, offering a chunkier texture than the usual fare. This aspect enhances every bite, providing a delightful mix of textures, flavors, and substance. Plus, you have the freedom to adjust its richness by adding more water or broth to your liking, along with a pinch more salt for seasoning.
We've maximized the flavor here because being "vegan" doesn't mean sacrificing any excitement! The soup boasts a triumvirate of chili peppers and three types of canned tomatoes, ensuring a burst of taste. Chewy hominy and creamy black beans add protein and texture, while a harmonious blend of spices rounds out the taste profile. To elevate the experience, a delightful array of toppings awaits: fried tortillas for a satisfying crunch, raw onions and radish slices for freshness, rich avocado, and a dash of lime juice to brighten it all up.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine world cuisine
Servings 6

Ingredients
  

FOR THE FRIED TORTILLA CHIPS

  • 1/2 c. extra-virgin olive oil
  • 8 small corn tortillas, halved and sliced into 1/2" wide strips
  • Kosher salt

FOR THE SOUP

  • 2 tbsp. reserved tortilla frying oil
  • 1 jalapeño, seeds removed and diced
  • 1 poblano, seeds removed and diced
  • 1 1/2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. smoked paprika
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. kosher salt 
  • 1 large red onion, diced, divided
  • 5 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 2 chipotle in adobo, diced
  • 1 (15-oz.) can hominy, drained
  • 1 c. corn
  • 1 (15.5-oz.) can black beans, drained and rinsed
  • 1 (14.5-oz.) can fire roasted diced tomatoes
  • 1 (28-oz.) can crushed tomatoes
  • 2 c. low-sodium vegetable broth or water

FOR TOPPING

  • Fried tortilla chips
  • Sliced avocado 
  • Sliced radishes (optional)
  • Diced red onion
  • Cilantro (optional) 
  • Lime wedges

Instructions
 

  • Make the tortilla chips: In a small pot over medium heat, heat oil. Frying in two batches, add in half the tortilla strips and fry until golden, stirring frequently, about 6 minutes. Transfer fried chips onto a paper towel-lined plate, then immediately sprinkle with salt while hot. Repeat with remaining tortilla strips. Reserve oil. 
  • Make the soup: In a large pot over medium-high heat, heat 2 tablespoons reserved tortilla frying oil. Add jalapeño and poblano and let cook until slightly charred, stirring occasionally, about 8 minutes. Add cumin, coriander, paprika, pepper, and salt and stir until fragrant, about 1 minute. 
  • Reserve ¼ cup of the diced onion for topping. Add remaining onion and garlic to pot and let cook, stirring occasionally, until onions begin to turn golden, about 7 minutes. Add tomato paste and stir until color deepens, about 1 minute. Add chiles and adobo sauce and stir until evenly distributed and fragrant, 1 minute. 
  • Add hominy, corn, beans, tomatoes, and broth. Bring to a simmer, then reduce heat to low. Let cook for at least 20 minutes; for a thicker soup, let cook longer to desired consistency.
  • Serve soup topped with crispy tortilla strips, avocado, radish, onion, cilantro, and a wedge of lime.
Keyword Vegan Tortilla Soup
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