Vegan Tortilla Soup
This Vegan Tortilla Soup uses chickpeas to create a super flavorful and warming dish that's filling enough for a meal! Use the Instant Pot to get this on your table in under 30 minutes!
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Servings: 4 People
Calories: 289kcal
Equipment
- Instant Pot or Large Pot
- Dutch oven or Cast Iron
- Knife
- Cutting Board
- Can Opener
Ingredients
- 2 Corn tortillas street taco sized
- ⅔ cup Vegetable oil plus 2 tablespoons
- 1 large Carrot diced
- ½ large White onion diced
- ½ Jalapeño seeds removed and diced
- ½ cup Corn kernels drained
- ½ cup Black beans rinsed and drained
- 1 can Chickpeas 15 oz. can, drained
- 3 cups Vegetable broth
- ¼ cup Salsa verde
- 1 can Mild rotel 10 ounce can
- 1-2 tablespoon Vegan sour cream
- 1 teaspoon Garlic powder
- ¼ teaspoon Chili powder or more
- 1 Lime for garnish
- Cilantro for garnish
Instructions
Instant Pot Instructions
- Begin by peeling and dicing a large carrot, dicing ½ a white onion, and de-seeding and dicing a jalapeño.
- Next, use a can opener to open the corn, chickpeas, and black beans. Drain these each out and rinse well.
- Turn your Instant Pot on to the Sauté setting and allow it to heat up for about 1 minute.
- Add 2 tablespoons of vegetable oil to coat the bottom of the pot.
- Once pot and oil are heated, add diced onion, carrot, and jalapeño and sauté until soft and onions are translucent
- Once soft, add ½ cup of drained chickpeas, ½ cup of rinsed black beans, and ½ cup of drained corn kernels.
- Add 1 can of rotel.
- Stir to combine. Then, slowly add in vegetable broth.
- Mix in the chili powder and garlic powder, as well as the salsa verde.
- Close the lid and make sure the valve is set to 'sealing.' Pressure cook on HIGH pressure for 1 minute. (It will take a few minutes for the pot to come to pressure.)
- Once the 1 minute timer goes off, press CANCEL and then let the pressure release naturally (meaning don't do anything) for 15 minutes.
- After the natural pressure release, flip the valve to 'venting' to release any remaining pressure, then remove the lid once the floating pin drops.
- Stir the soup and add remaining chickpeas (optional).
- TIP: If the soup is thinner than you would like it to be after removing the lid, press 'sauté' and let it simmer for a few minutes.
- Take 1 tablespoon of the vegan sour cream (or alternative) and mix into the soup until it becomes creamy.
- Ladle the soup into bowls and garnish with more vegan sour cream, cilantro, a squeeze of lime, avocado slices, and more!
Stovetop Instructions
- Begin by peeling and dicing a large carrot, dicing ½ a white onion, and de-seeding and dicing a jalapeño.
- Next, use a can opener to open the corn, chickpeas, and black beans. Drain these each out and rinse well.
- Add 2 tablespoons of vegetable oil to coat the bottom of a large heavy-bottomed pot.
- Once the pot and oil are heated, add diced onion, carrot, and jalapeño and sauté until soft and onions are translucent.
- Once soft, add ½ cup of drained chickpeas, ½ cup of rinsed black beans, and ½ cup of drained corn kernels.
- Add 1 can of rotel.
- Stir to combine. Then, slowly add in vegetable broth.
- Bring the heat up to a simmer.
- Mix in the chili powder and garlic powder, as well as the salsa verde.
- Reduce heat and let simmer for 10-15 minutes.
- After the soup has simmered, lower the heat and add the remaining chickpeas to the soup and stir.
- Take 1 tablespoon of the vegan sour cream (or alternative) and mix into the soup until it becomes creamy.
- Ladle the soup into bowls, top with cilantro, avocado, tortilla strips, lime wedge, and vegan sour cream.
Tortilla Frying Instructions
- While the soup is cooking, heat up at least ⅔ cup of vegetable oil in a heavy bottomed pot, such as a dutch oven or cast iron.
- If you haven't already, slice street taco sized corn tortillas into long strips.
- Wait for the oil to heat up, then drop the strips into the hot oil and use a fork or spatula to gently move them around so they aren't touching.
- Once lightly golden, immediately remove the strips from the oil using a spatula or a slotted spoon.
- Place the strips on a wire cooling rack with paper towels underneath to absorb oil.
- Immediately sprinkle the hot tortilla strips with salt, garlic powder, and chili powder.
Notes
- Don't want to fry your own tortillas? Just buy some tasty tortilla strips or crumble some tortilla chips!
- Make this a spicy tortilla soup by simply increasing the amount of jalapeño and chili powder. You can also use a spicy salsa verde.
- If you want to add some protein to this, I would suggest sautéing some seasoned tofu on the side and then adding it to the top OR adding plant-based chicken strips or rotisserie chicken (shredded) directly to the soup while simmering!
Nutrition
Calories: 289kcal | Carbohydrates: 38.5g | Protein: 8.6g | Fat: 12.5g | Saturated Fat: 1.3g | Polyunsaturated Fat: 5.6g | Monounsaturated Fat: 2.8g | Sodium: 1281.3mg | Potassium: 467.3mg | Fiber: 7g | Sugar: 8.2g
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