Healthy Taco Soup


" This Vegan Taco Soup is super easy to make, incredibly delicious and so satisfying. Plus you can have this Healthy Tortilla Soup ready in under 30 minutes! "

- Debra Klein


Soup Ingredients: Onion | Jalapeños Garlic | Cumin Tomato Paste Paprika | Oregano Cayenne Pepper Veggie Broth Frozen Corn Tomatoes | Kidney Beans Lime Juice | Cilantro Tortilla Strips Ingredients: Almond Flour Tortillas Olive Oil Taco Seasoning

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Make The Strips

Preheat oven to 375. Cut tortillas in half. Stack on top of each other and then cut into 1/4" strips. Spread on heavy baking sheet. Drizzle with oil, sprinkle with taco seasoning. Toss and bake for 15 minutes, until crisp and golden.

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Sauté The Vegetables

Heat a dutch oven or soup pot over medium heat. Swirl in 1 Tablespoon veggie broth, then saute onions and jalapenos until soft, about 5 minutes. Mix in spices and garlic, and cooke, stirring constantly for 30 seconds.

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Mix Other Ingredients

Stir in tomato paste, veggie broth, tomato paste, kidney beans, lime juice and cilantro. Bring to a boil, then turn down to a simmer and cook, uncovered, for 10 minutes.

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Serve & Enjoy

Use an immersion blender to partially puree, to thicken soup up. Add the corn and continue to cook for 3 minutes, until heated through. Once cooked, serve and enjoy!

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.