Vegan Mexican Tortilla Soup

March 16, 2015
Vegan Mexican Tortilla Soup

March break, the time when everyone is vacationing somewhere hot and sunny actually means more work for me. Running kids camps all day, creating crafts, field trips and group games means I’m one tired lady! Well who’s to say we cannot have our own little vacation right here for dinner! That’s why I decided to have a Mexican night! Well Mexican soup that is.

This Vegan Mexican Tortilla Soup is actually very simple to make, which consists of 3 main ingredients; tomatoes, red peppers and black beans. It’s the toppings that make this soup a Fiesta! Avocado, tortilla chips and radishes.

Vegan Mexican Tortilla Soup
All those ingredients look oh so Mexican!

Vegan Mexican Tortilla Soup
Vegan Mexican Tortilla Soup
Vegan Mexican Tortilla Soup

Vegan Mexican Tortilla Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 6
Ingredients
  • 1 tablespoon Olive oil
  • 1 medium white onion, diced
  • 3 cloves garlic, pressed or minced.
  • 2 medium jalapeños chopped one with seeds
  • 1 teaspoon ground cumin
  • ½ teaspoon coriander
  • ¾ teaspoon dried oregano
  • ½ teaspoon pepper
  • 540ml tin diced tomatoes
  • 2 tomatoes diced
  • 1 red pepper chopped small pieces
  • 2 cups vegetable broth
  • 2 cups water
  • 6 Corn tortillas
  • 1 avocado pitted peeled sliced or cubed
  • 3 radishes sliced
  • 2 cups cooked black beans
Instructions
  1. In a large pan heat olive oil, cook onions garlic and jalapeño peppers until softened. Add cumin, coriander, oregano and pepper. Cook for about 1 minute. Stir in diced tomatoes and red pepper cook for 5 minutes until peppers soften Add tin of tomatoes and 2 cups of vegetable broth and 2 cups of water. Bring to a boil. Reduce heat and add cooked black beans. Simmer for 45 minutes.
  2. Meanwhile cut corn tortillas into ½ inch strips. Toss with 2 tablespoon of olive oil and 1teaspoon of Cajun seasoning. Bake on a rimmed baking sheet at 425F turning once for 6 to 8 minutes.
  3. Ladle soup into bowls top with radish avocado and tortilla chips.

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