Spicy Vegan Tortilla Soup

This soup is packed with smoky, spicy flavor from chipotles in adobo, and is hearty thanks to a variety of beans and vegetables.

INGREDIENTS

Soup Base

• 1 tbsp Olive Oil
• 1 large Red Onion, diced
• 4 cloves Garlic, minced
• 1 Red Bell Pepper, diced
• 1-2 Jalapeños, finely diced (remove seeds for less heat)
• 2-3 Chipotle Peppers in Adobo Sauce, minced (and 1 tbsp of the adobo sauce)
• 1 tbsp Cumin
• 1 tsp Dried Oregano (preferably Mexican)
• 1/2 tsp Smoked Paprika
• 1 (14.5 oz) can Diced Tomatoes, undrained (Fire-Roasted recommended)
• 1 (6 oz) can Tomato Paste
• 4 cups Vegetable Broth
• 1 (15 oz) can Black Beans, rinsed and drained
• 1 (15 oz) can Pinto or Kidney Beans, rinsed and drained
• 1/2 cup Organic Frozen Corn
• 1 tsp Salt (or to taste)

Toppings & Garnish

• Corn Tortillas, cut into strips (or store-bought chips)
• Avocado, diced
• Fresh Cilantro, chopped
• Lime Wedges
• Vegan Sour Cream  (optional)

INSTRUCTIONS

STEP 1: BUILD THE FLAVOR

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 5-7 minutes until soft. Add the bell pepper and jalapeño; cook for 3 minutes.
2. Add Spice: Stir in the minced garlic, chipotle peppers, adobo sauce, cumin, oregano, and smoked paprika. Cook for 2 minutes until fragrant. Stir in the tomato paste and cook for 1 minute.

STEP 2: SIMMER

1. Add Liquids & Beans: Stir in the diced tomatoes, vegetable broth, black beans, pinto beans, and salt. Bring the mixture to a boil.
2. Simmer: Reduce the heat to low and simmer uncovered for 30 minutes (or longer for deeper flavor), stirring occasionally.
3. Finish: Stir in the frozen corn and cook for 5 minutes. Taste and adjust salt or add a squeeze of lime juice for brightness. 

STEP 3: PREPARE TOPPINGS & SERVE

1. Prepare Tortilla Strips (Baked): Preheat oven to 375°F (190°C). Toss the corn tortilla strips with a little oil and salt. Bake for 8-10 minutes, flipping halfway, until golden and crispy.
2. Serve: Ladle the hot soup into bowls. Top generously with crispy tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime. Enjoy!