Dinner, Lunch

Tortilla Soup

Posted on by mindfuelvegan
29
Sep
Jump to Recipe Print Recipe

This soup is traditionally from Mexico City, and I couldn’t be happier to make it vegan and share one of my favorite childhood soups.

You can save this soup inside your fridge for 4 days.

This soup is:

  • Easy to make
  • Packed with protein
  • Full of flavor
  • Gluten-free and vegan
Print Recipe

Tortilla Soup

This soup is traditionally from Mexico City. It's super quick to make and with only a few ingredients.

Ingredients

  • 2 Chile Guajillo
  • 1 Chile Pasilla
  • 2 roma tomatoes
  • 1 white onion
  • 2 garlic cloves
  • 2 vegan chickn bullion cubes
  • 1 cup filtered water
  • 1/2 cup cannellini beans
  • 2-4 tbsp avocado oil

Toppings

Instructions

  • 1.Add oil to a pot. Let your oil get warm.
    2. Remove chiles seeds (optional)
    3. Add chiles, garlic, and onion to your pot with warm oil.
    4. Cook for about 5-6 minutes. Do not overcook.
    5. When ready, set aside your chile pasilla.
    6. Add your cooked guajillo chiles, tomatoes, onion, and garlic to a blender, water, bouillion cubes, and oregano blend until well smooth.
    7. Pour the mixture into a pot, add one bay leaf and let it boil for about 5 minutes

Notes

If you are feeling the soup season, here are some more recipes.
 One-pot Golden Lentil Soup
Healthy Vegan Tikka masala soup
mindfuelvegan