Vegan Tortilla Soup

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READY IN: 40mins
Recipe by rani.jarrell

A perfect fall soup.

Ingredients Nutrition


  1. 1. In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes.
  2. 2. Meanwhile, chop the peppers, green onion. Add the veggies into the pot and sauté for another 5-10 minutes.
  3. 3. Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in drained and rinsed beans just before serving.
  4. 4. After the soup simmers, ladle into bowls, and top tortilla strips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.

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