Spicy Mexican Tortilla Soup

Spicy Mexican Tortilla Soup Recipe

By Brand New Vegan


1 small Onion or Leek

3 cloves Garlic (minced)

1/2 Red Bell Pepper (diced)

1/2 Green Bell Pepper (diced)

2 Chipotle Peppers in Adobo Sauce (diced)

1/2 tsp Cumin

1/2 tsp Mexican Oregano

1/2 tsp Chili Powder

1/2 tsp Paprika

1/4 tsp Salt

1/4 tsp Pepper

1 cup Chunky Salsa

2 cans Fire Roasted Tomatoes (15 oz ea)

2 cups Vegetable Broth (low sodium)

2 cans Black Beans (15 oz ea)

5 Corn Tortillas

Avocado (optional)

Chopped Green Onions (optional)

Lime Wedges (optional)

Vegan Sour Cream (optional)


1Chop leek and mince garlic and add to large soup pot.

2Saute in a little veggie broth until softened.

3Add Bell Peppers and Chipotle Peppers and simmer until softened.

4Add all spices and stir well.

5Add Salsa.

6Add Tomatoes (with juice)

7Add Veggie Broth

8Bring to a simmer and stir well

9Drain beans and add to pot

10Simmer 15-20 minutes ir until heated through.

11Preheat oven to 375 degrees

12Cut Corn Tortillas into 1/2" wide strips

13Add strips to a plastic bag or paper sack and toss with spices if desired (optional but good - chile powder, cumin, garlic powder, onion powder, garlic salt etc. I used 1/2 tsp each with a little broth to help them stick)

14Lay strips onto cookie sheet and bake for 8-10 minutes

15Toss occasionally to ensure even crisping.

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