Vegan Tortilla Soup
This easy vegan tortilla soup recipe is flavorful and is so quick to make! It's got tomatoes and beans and is topped with crunchy tortilla chips.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 yellow or white onion diced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle chili powder
- 2 15 oz cans crushed tomatoes
- 1 15 oz can black beans
- 1 15 oz can chickpeas
- 4 cups vegetable stock
- ½ teaspoon salt
- ¼ teaspoon pepper
- corn tortilla chips
Instructions
- In a stew pot, heat the olive oil over medium heat. Add the diced onions and saute 3-4 minutes until cooked through.
- Add the spices (cumin, chili powder, garlic powder, chipotle chili powder), and saute for 30 seconds.
- Add the crushed tomatoes, black beans, chickpeas, and vegetable stock and stir to combine. Add the salt and pepper.
- Heat to boiling, then reduce the heat to low and simmer for 20-30 minutes.
- Plate, then top with crushed tortilla chips and any additional garnishes.