Healthy Vegan Taco Soup with Baked Tortilla Strips

White bowl with plate underneath filled with vegan taco soup. It's colorful, with yellow corn, green jalapenos, chunks of avocado, red kidney beans and crispy tortilla strips. You also can see additional toppings strewn about on the white counter.

5 from 51 votes

Healthy Vegan Taco Soup with Baked Tortilla Strips

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, including the homemade crispy baked tortilla strips.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: Mexican

Diet: Gluten Free, Vegan

Servings: servings

Calories: 499kcal

Author: Debra Klein

Equipment

Ingredients

1 medium onion diced
2 jalapenos seeded and minced
3 cloves garlic minced
¼ cup tomato paste
1 Tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon oregano
½ teaspoon coarse sea salt
⅛ teaspoon cayenne pepper
4 cups Veggie Broth
1-14.5 ounce can diced tomatoes
1-15 ounce can red kidney beans
1 Tablespoons lime juice
¼ cup fresh cilantro
1 ½ cups frozen corn

Tortilla Strips

4 almond flour tortillas
1 Tablespoon olive oil
2 teaspoons taco seasoning*

Instructions

MAKE THE TORTILLA STRIPS: Preheat oven to 375. Cut tortillas in half. Stack on top of each other and then cut into ¼" strips. Spread on heavy baking sheet. Drizzle with oil, sprinkle with taco seasoning. Toss and bake for 15 minutes, until crisp and golden.
Heat a dutch oven or soup pot over medium heat. Swirl in 1 Tablespoon veggie broth (or water or olive oil), then saute onions and jalapenos until soft, about 5 minutes.
Mix in spices and garlic, and cooke, stirring constantly for 30 seconds.
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.
Use an immersion blender to partially puree, to thicken soup up.
Add the corn and continue to cook for 3 minutes, until heated through.
GARNISH: chopped avocado, fresh cilantro, tortilla strips, sliced jalapeno, nutritional yeast, sliced olives, cashew cream...whatever you love!

Notes

TACO SEASONING: 1 Tablespoon chili powder, 2 teaspoons cumin, 1 teaspoon paprika, 1 teaspoon oregano, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon coarse sea salt, pinch cayenne pepper.

OIL FREE? Just spritz some water onto the tortilla strips so the seasonings will stick.

GARNISH: Get creative, and put out a toppings bar. My favorites include: chunks of avocado, chopped tomatoes, fresh cilantro or parsley, sliced jalapenos or pickled jalapenos, lime wedges, a dollop of pesto, a swirl of chipotle dressing, a sprinkle of nutritional yeast. If you didn't make the healthy tortilla strips, use crumbled corn chips!

MEAL PREP AND STORAGE

SERVE: Serve warm, topped with sliced olives, jalapenos or avocados. Let the tortilla strips melt into the soup for some texture.
PREP AHEAD: Soup can be made up to 4 days in advance. Onions, garlic and jalapenos can be chopped and stored in airtight containers in the fridge several days before making the soup. Store the tortilla strips separate from the soup in an airtight container at room temperature.
STORE: Soup will stay good in jars in the fridge for a 5 days. Frozen, the soup will stay good 3 months.
FREEZE: Make sure soup is cooled before transferring to glass jars or freezer safe zip top bags. Soup will expand when it freezes so leave an inch of space in the top of the jar, so it doesn't crack.
REHEAT: Reheat on the stovetop over medium low heat, stirring occasionally until it gently simmers.

Nutrition