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Easy vegan tortilla soup recipe with tortilla chips

Vegan Bean Tortilla Soup

Love chicken tortilla soup but want to skip the chicken and cream? This easy vegan tortilla soup packs all the flavor with some extra veggies. It's easy to make and is a hearty soup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American, Mexican
Servings 5 bowls
Calories 59 kcal

Ingredients
  

  • 2 small zucchini
  • 1 yellow squash
  • 1 can diced tomatoes (15 oz)
  • 1 can whole kernel corn (15 oz)
  • 1 can kidney beans (15 oz)
  • 1 onion, chopped
  • 1 tbsp minced garlic
  • 4 cup vegetable broth
  • 1/2 cup water
  • 1/2 tsp seasoned salt
  • 2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • salt and pepper to taste

Instructions
 

  • Heat the onion with a 1/2 cup of vegetable broth over medium heat in a large sauce pan.
  • As it starts to brown (3-5 minutes), add the garlic, chili powder, cayenne pepper, and paprika. Continue cooking until fragrant.
  • Add the remaining ingredients and bring to a boil.
  • Drop the temperature and simmer for about 25 minutes. The tenderness of the squash and zucchini will tell you when it is done.
  • Serve in bowls warm with tortilla chips.

Nutrition

Serving: 1bowlCalories: 59kcalCarbohydrates: 13gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 1130mgPotassium: 515mgFiber: 3gSugar: 7gVitamin A: 1240IUVitamin C: 30mgCalcium: 55mgIron: 2mg
Keyword easy tortilla soup, plant based tortilla soup, vegan tortilla soup, vegetable tortilla soup
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