I’ve made a plethora of delicious soups in my day, but this one takes the gold ribbon. And although the title suggests it is best consumed during a chillier day, it truly is wonderful any time of the year!  The original inspiration for this recipe came from midwestfoodieblog.com, and I’ve really only tweaked a few small things just to give it that added Tex Mex umph. I’m not going to lie… this vegan tortilla soup is hands-down one of my most favorite dishes.  What’s even better?!  You can throw everything in the crock pot and ‘Let It Go!  Let It Go!’

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Ingredients you will need:

  • 1 Tablespoon Olive Oil
  • 1 small Red Onion, diced
  • 1 small Red Bell Pepper, diced
  • 6 cloves Garlic, minced
  • 1 Tablespoon Cumin
  • 1/2 teaspoon Smoked Sweet Paprika
  • 2 teaspoons Chili Powder
  • 1/4 teaspoon Ground Coriander
  • 1 tsp Chiles in Adobo (spicy, so leave out if you’re attempting to appease the kids)
  • 1/4 teaspoon cayenne pepper (again, spicy so you may omit)
  • 15 oz can Black Beans, drained
  • 15 oz can Sweet Corn, drained
  • 3/4 cup Split Red Lentils
  • 15 oz can Roasted Tomatoes
  • 13.5 oz can full fat Coconut milk
  • 2 teaspoons Chili Powder
  • 15 oz can Tomato Soup
  • Salt and Pepper for seasoning
  • 1 Lime, juiced

Optional garnishes:

  • Tortilla Strips
  • Sour Cream*
  • Avocado, diced
  • 2 Tablespoons Cilantro, roughly chopped
  • 1 Jalapeno, deseeded and thinly sliced
  • Green Onion, coarsely chopped

Vegan Tortilla Soup Recipe

  1. Begin by heating the olive oil in a large dutch oven or soup pot.
  2. Once hot, add the diced red onion and red bell pepper and cook 5ish minutes or until onions are slightly transparent and the smell of red pepper begins to permeate the air.
  3. Add in the minced garlic cloves, cumin, paprika, chili powder, coriander and optional adobo and cayenne. Stir until the onions and peppers are heavily coated with the yummy spices, and continue to cook for an additional minute.
  4. Dump in black beans, corn, lentils and tomatoes. Take a huge breath in and begin to salivate.
  5. After another minute or so, add in the tomato soup, coconut milk, a large pinch of salt and a dash of pepper.
  6. Combine all the ingredients by stirring well. Let the soup simmer 5-10 minutes.  Feel free to taste test after 5 to make sure the lentils are cooking.
  7. Once the lentils are cooked to your liking, add the lime juice and any additional salt and pepper.
  8. Devour.

*Wanting to keep the the vegan tortilla soup truly “vegan”? Try my favorite vegan sour cream concoction by combining these ingredients in a high-powered blender: 2 cups raw cashews, 1 cup water, 2 tablespoons lemon juice, 2 teaspoons apple cider vinegar and 1/2 teaspoon sea salt.  Blend until smooth, wiping down the sides of the blender as needed.


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