Vegan Tortilla Soup

Ingredients

• 2 tablespoons Olive oil (For sautéing)
• 1 medium Yellow onion (Diced)
• 3 cloves Garlic (Minced)
• 1 medium Bell pepper (Diced (red or yellow for sweetness))
• 1 medium Zucchini (Diced)
• 1 medium Carrot (Diced)
• 1 14.5 oz can Canned diced tomatoes (No salt added is great if you want to control sodium)
• 4 cups Vegetable broth (Low-sodium if possible)
• 1 15 oz can Canned black beans (Rinsed and drained)
• 1 cup Corn kernels (Fresh, frozen, or canned)
• 2 teaspoons Ground cumin (For that warm flavor)
• 1 teaspoon Chili powder (Adjust to taste)
• 1 teaspoon Salt (Or to taste)
• 1/2 teaspoon Black pepper (Or to taste)
• 1 juiced Fresh lime (For brightness)
• 2 cups Tortilla chips (For serving, choose a vegan brand)
• 1 medium Avocado (Sliced, for topping)
• 1/4 cup Fresh cilantro (Chopped, for garnish)
• 2 tablespoons Nutritional yeast (Optional, for cheesy flavor)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until they’re soft and translucent.

2. 2

   Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Add in the bell pepper, zucchini, and carrot. Cook for about 5-7 minutes, stirring occasionally, until the veggies start to soften.

4. 4

   Mix in the canned diced tomatoes, vegetable broth, black beans, corn, cumin, chili powder, salt, and pepper. Stir well to combine.

5. 5

   Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes. This is a great time to taste and adjust spices!

6. 6

   Once it’s done simmering, squeeze in the fresh lime juice and give it a good stir.

7. 7

   Serve hot, spooning the soup into bowls topped with crispy tortilla chips, avocado slices, chopped cilantro, and a sprinkle of nutritional yeast if you like!