This spicy vegan tortilla soup is packed with flavor and comfort! Made with beans, fire roasted tomatoes, and Mexican spices, then served with crispy tortilla strips, it's hearty enough for a meal and easy enough for a weeknight.
- 2 tablespoons olive oil, plus a bit more for the tortilla strips
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 4 cups vegetable broth
- 1 (14 ounce or 400 gram) can fire roasted tomatoes
- 1 (14 ounce or 400 gram) can black beans, drained and rinsed
- 1 (14 ounce or 400 gram) can pinto beans, drained and rinsed
- 6 corn tortillas
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Toppings of choice, such as diced avocado and fresh cilantro
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Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat.
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When the oil is hot, add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
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Stir in the garlic, jalapeño, cumin, oregano, and paprika. Cook everything, stirring constantly, for about 1 minute, until the mixture becomes very fragrant.
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Stir in the broth, tomatoes, black beans, and pinto beans. Raise the heat and bring the mixture to a boil.
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Lower the heat and allow the soup to simmer for about 30 minutes, until the beans are very tender and the broth reduces a bit. You can add a bit of water if it reduces too much while cooking.
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While the soup simmers, preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
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Cut your tortillas into narrow strips, about ¼ to ½ inch wide.
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Lightly brush or spray both sides of each tortilla strip with oil, then arrange the strips in a single layer on the baking sheets. Sprinkle them with salt.
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Place the baking sheets into the oven and bake the strips until crispy and lightly browned, about 10 minutes.
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Place the baking sheets on cooling racks and allow the strips to cool when they're finished baking.
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When the soup has finished simmering, remove the pot from heat and season it with the lime juice, along with some salt and pepper to taste.
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Ladle the soup into bowls and top it with tortilla strips and any other toppings you choose. Serve.