Tortilla Soup Recipe (Vegan, WFPB)

14 50 356
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 8
Tortilla Soup Recipe (Vegan, WFPB)
Health Highlights
This Tortilla Soup recipe makes a warm, spicy, and satisfying soup topped with avocado slices and tortillas.

Ingredients


454 gm H‑E‑B White Corn Tortillas (any soft corn tortillas)
1 Yellow onion
1 Red bell pepper
1 Zucchini (medium)
2 Tomato (medium)
5 Garlic
2 Tomato sauce, canned
171 gm Tomato paste, canned
4 cup Vegetable stock/broth
2 tbsp Cumin
1/2 tbsp Chipotle seasoning (See important tip about adding heat in section below)
1 tsp Garlic powder
1 cup Almond milk, unsweetened
1/2 cup Nutritional yeast

Instructions


  1. Dice onion, bell pepper, and green onions into small pieces.
  2. Sauté in 1/4 cup of vegetable broth on stovetop until onions are slightly tender and translucent.
  3. Move onion and peppers into blender and add 1 cup of corn, zucchini, and remainder of broth.
  4. Blend on high until well mixed.
  5. Pour mixture back into pot and add spices, almond milk, nutritional yeast, and remaining cup of corn.
  6. Cook soup slowly on low heat for 30–40 minutes to incorporate all flavors.
  7. Garnish with homemade tortilla chips, avocado slices, and chopped green onions.

Nutrition Facts

Per Portion

Calories 356
Calories from fat 129
Calories from saturated fat 14.6
Total Fat 14.4 g
Saturated Fat 1.6 g
Trans Fat 0
Polyunsaturated Fat 8.2 g
Monounsaturated Fat 11.7 g
Cholesterol 0
Sodium 425 mg
Potassium 651 mg
Total Carbohydrate 48 g
Dietary Fiber 6.6 g
Sugars 4.4 g
Protein 12.1 g

Dietary servings

Per Portion


Milk Alternative 0.1
Vegetables 0.2

Energy sources


Pygal50%467.7499780875965194.9379868857941736%300.18876493867447231.4723080978684814%343.58410378168355115.163009809883250%36%14%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Soup




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