We’re piling on the flavor here because vegan tortilla soup brings out the fun! There are three kinds of chili peppers, three kinds of canned tomatoes, hominy for chew, creamy black beans for protein, a medley of spices, all topped with a wondrous assortment of toppings: fried tortillas for crunch, raw onions and radish slices for freshness, rich avocado, and a squidge of lime juice to brighten it all up a notch.
Ingredients
For The Fried Tortilla Chips
- 1/2 c. extra-virgin olive oil
- 8 small corn tortillas, halved and sliced into 1/2″ wide strips
- Kosher salt
For The Soup
- 2 tbsp. reserved tortilla frying oil
- 1 jalapeño, seeds removed and diced
- 1 poblano, seeds removed and diced
- 1 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. smoked paprika
- 1/2 tsp. freshly ground black pepper
- 1 tsp. kosher salt
- 1 large red onion, diced, divided
- 5 cloves garlic, minced
- 2 tbsp. tomato paste
- 2 chipotle in adobo, diced
- 1 (15-oz.) can hominy, drained
- 1 c. corn
- 1 (15.5-oz.) can black beans, drained and rinsed
- 1 (14.5-oz.) can fire roasted diced tomatoes
- 1 (28-oz.) can crushed tomatoes
- 2 c. low-sodium vegetable broth or water
For Topping
- Fried tortilla chips
- Sliced avocado
- Sliced radishes (optional)
- Diced red onion
- Cilantro (optional)
- Lime wedges
Instructions
Make the tortilla chips: In a small pot over medium heat, heat oil. Frying in two batches, add in half the tortilla strips and fry until golden, stirring frequently, about 6 minutes. Transfer fried chips onto a paper towel-lined plate, then immediately sprinkle with salt while hot. Repeat with remaining tortilla strips. Reserve oil.
Make the soup: In a large pot over medium-high heat, heat 2 tablespoons reserved tortilla frying oil. Add jalapeño and poblano and let cook until slightly charred, stirring occasionally, about 8 minutes. Add cumin, coriander, paprika, pepper, and salt and stir until fragrant, about 1 minute.
Reserve ¼ cup of the diced onion for topping. Add remaining onion and garlic to pot and let cook, stirring occasionally, until onions begin to turn golden, about 7 minutes. Add tomato paste and stir until color deepens, about 1 minute. Add chiles and adobo sauce and stir until evenly distributed and fragrant, 1 minute.
Add hominy, corn, beans, tomatoes, and broth. Bring to a simmer, then reduce heat to low. Let cook for at least 20 minutes; for a thicker soup, let cook longer to desired consistency.
Serve soup topped with crispy tortilla strips, avocado, radish, onion, cilantro, and a wedge of lime.
