This Vegan Tortilla Soup is loaded with spicy flavors. It’s also loaded with fiber and protein from the white beans. The taste and texture is very similar to conventional tortilla soup.
Heat 1/4 cup of the veggie broth in a large pot. Add onion and garlic.
Steam fry covered until tender, about 3-4 minutes.
Add remaining ingredients except lime juice to the pot and bring to a boil. Reduce heat and simmer, stirring occasionally, until the veggies are tender, about 30 minutes.
Add lime juice and stir. Partially mash beans with a potato masher for a creamier soup.
Preheat oven to 350 degrees. Thinly slice tortillas and bake on a non-stick baking sheet or silicon pad until crisp, about 10 minutes.
Serve topped with baked tortilla strips and avocado (optional).
Recipe Notes
Serving size is 1 cup or Vegan Tortilla Soup with a few tortilla strips and chunks of avocado.