Anti-inflammatory/ Dinner/Supper/ Gluten Free/ Soups/ Vegan

Vegan Vegetable Tortilla Soup

close up of bowl of vegetable tortilla soup with someone squeezing lime juice in it
There are affiliate links which means I will get a tiny percentage of the purchase price if you decide to purchase any of the products, but you do not pay any more for the items. It helps to defray the cost of the Dash of Wisdom blog. Thank you so much!

 Liam ( my 6- year old grandson) asked me this morning if I had seen the scary monsters around… I replied that I hadn’t seen them recently.  Then I got to thinking…. all the sick bugs this season- are really scary monsters!

Have been able to stay healthy this season? I have had more colds than in the past 15 years!  I know so many people that have had significant cold and flu bugs that don’t usually get sick.

chopped vegetables on a bread board

See you’ve chopped the ingredients now you’re almost ready to eat!

What we put into our body helps us to stay healthy.  Here is a soup to help you stay healthy and keep the monsters at bay! The peppers and jalapeno are full of Vitamin C and the fresh garlic is always good to keep those flu bug monsters away!

Cutting tortilla strips with a shun knife lying on top of strips

Cutting tortilla strips; fold tortilla in half

I made a bit larger amount than the usual 1-2 servings, because it is sooo good and we really need this soup to keep us healthy.

corn tortilla strips sizzling in a cast iron skillet

tortilla strips browning

If you don’t have fresh bell peppers in your store; you can buy frozen stir-fry pepper blend, a lot times it has onions in it too.  It is an excellent way to have most of your prep work done for you.  All you have to do is take out how much you want and chop chop a couple of times. If you can purchase an organic mix that is totally the way to go.. why? Peppers tend to have a lot of pesticides…

diced vegetables in a cast iron skillet

Aren’t those colors amazing! In the skillet, heating up!

I added black beans to the soup to give it some added protein, it isn’t necessary but a yummy addition.  Other options would include firm tofu or chickpeas.   And of course using your Instant Pot, you can make your own chickpeas from dried and be eating them an hour later! :0   Even though it looks like there are alot of ingredients it is fast to put together.  You can be eating this in 20 minutes.  

cast iron skillet with a tomato vegetable soup

Yum! Can you smell it?

 I had made the black beans in my Instant pot this weekend to get ahead start on my weekly meals.   Go make some Vegan Vegetable Tortilla Soup and keep those cold bug monsters away!   Enjoy!

Vegan Vegetable Tortilla Soup

Easy vegan tortilla soup with black beans that take you can eat in 20 minutes!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1-1/2 tablespoons avocado or olive oil
  • 2 corn tortillas, cut in thin strips
  • 2/3 cup yellow/orange organic bell peppers, chopped -may use frozen pepper strips, chop a few times
  • 1/3 cup onion, diced
  • 3 cloves garlic, minced
  • 1 cup corn (I used frozen white corn)
  • 1 cup black beans, drained (I had already cooked black beans that I made in Instant Pot
  • 1 cup oganic diced fire roasted tomatoes (Muir Glen brand used)
  • 1 tablespoon jalepeno pepper, deseeded, chopped fine (taste the pepper to see how hot it is and then adjust how much you want to add)
  • 3 tablespoons cilantro, minced or 1 tsp dried coriander
  • 2 teaspoons cumin
  • 1-1/2 teaspoons chili lime seasoning or use chili powder +extra lime juice
  • 1/2 teaspoon rubbed sage, dried
  • 2-3 cups organic vegetable broth (amount will depend on how soupy you like it)
  • 1 lime, cut in wedges for garnish and to add bit juice to soup

Instructions

  1. Heat large cast iron skillet on medium high. Add oil, once hot (but not smoking) put in julienned tortilla strips, turn once golden brown (approximately 15-20 seconds per side). Set aside. 

    corn tortilla strips sizzling in a cast iron skillet
  2. Put all the vegetables, herbs and seasonings in skillet stir to combine heat over medium high heat. Add broth,  heat until hot and bubbly approximately five minutes. 

    Serve with crispy tortilla strips and lime wedge.  Enjoy!

    diced vegetables in a cast iron skillet

Recipe Notes

There are affiliate links which means I will get a tiny percentage of the purchase price if you decide to purchase any of the products, but you do not pay any more for the items. It helps to defray the cost of the Dash of Wisdom blog. Thank you so much!

Products used in this recipe:

A sharp good quality knife makes kitchen prep work fast and easy! 

I love my cast iron skillets you can get a pre-seasoned one so that you don't have to worry about seasoning it!

I used my Instant Pot to make a big batch of cooked black beans, I eat them during the week in a variety of recipes.  You can be eating them from dried in 45 minutes!

A good quality garlic mincer saves time and fresh garlic is so good for us; we need to eat it every day.  

 

Download Betty's Ultimate Pumpkin Recipes!

Bettys Ultimate PumpkinRecipes.pdf. Fast, amazing recipes that will Wow your friends and family.

Gluten-Free, AIP and Paleo Options

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

9 Shares

Red Oak Foods

You Might Also Like

1 Comment

  • Reply
    10 Quick and Easy Meals for Autumn – Dash of Wisdom
    September 14, 2018 at 3:34 am

    […] 9. Want to cozy up with a soup? 10 minutes to prep and 10 minutes to make it wow!  Vegan Vegetable Tortilla So… […]

  • Leave a Reply