Vegan Tortilla Soup is a super flavorful Mexican bean and vegetable soup made with fresh vegetables and and pantry staples. 5 from 18 votes. 1 1/2 cups Red Chipotle Salsa (or any blended or chunky spicy salsa) 4 cups vegetable stock (DIY or store-bought) Tips for Making Vegetarian Tortilla Soup. It helps to finely chop the onions, green peppers and jalapeños so that they all cook consistently, but also so that they dissolve well into the soup without any large chunks. Next, add the diced tomatoes, tomato paste, all condiments, the vegetable broth, … Add the tomatoes, beans, zucchini, jalapeno (if using), and corn. 2 Tbsp avocado or coconut oil. 2. This vegan tortilla soup tastes just like the classic, but is made with red lentils to keep it vegetarian! Add the spices from the … Pre-shredded cheese contains anti-caking agents, which can prevent it from melting smoothly. SOUP. 2 teaspoons 2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided. It’s rich and creamy, but doesn’t make you feel heavy. https://www.instapottinwithpoonam.com/vegetarian-tortilla-soup Stir in the cooked rice and serve warm with optional toppings. 3 3 large dried pasilla (negro), ancho or New Mexico chiles (see Note) 1 (15 ounce) can 1 15-ounce can diced tomatoes, preferably fire-roasted. Stir and break up the refried beans as much as possible. 1 tsp chili powder. Be sure to dice the corn tortillas into small pieces, about 1/2″ square. 1. Ingredient Checklist. Finely chop the vegetables. Slow Cooker Method: Combine broth, refried beans, black beans, corn, tomatoes, chiles, salsa, and taco seasoning in the crockpot. In large saucepan, heat oil over medium-high heat. Simmer for about 20 minutes or until all the vegetables are tender (I typically check the zucchini to see when it's done). These simple ingredients make this vegetarian tortilla soup budget-friendly, weeknight-approved, and perfect for novice cooks using the Instant Pot or stove. For maximum flavor, the soup is spiced with chili powder, cumin, cayenne pepper, and sea salt. First, chop the onion, garlic, jalapeño and sauté everything in a large pot over medium heat. Yep! This tasty tortilla soup features fragrant sautéed onion and garlic with a base of canned black beans and tomatoes, store bought veggie broth, tender sweet potato, and salsa. With lots of fresh flavor from herbs and spices and homemade cashew cream, this recipe is sure to be a hit with all types of eaters. This gives the soup lots of texture. You can easily make this vegan tortilla soup in one pot on the stovetop. Ingredients. Tips to make vegetarian tortilla soup. Cover and cook on LOW for 6-8 hours. 1 medium white onion, sliced 1/4 inch thick. Season with salt/pepper to taste. 1/2 white or yellow onion (diced) 3 cloves garlic (minced) 1/2 red or orange pepper (diced) 1 1/2 tsp cumin. Use freshly shredded cheddar cheese from a block, rather than pre-shredded cheese. 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