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Roasted Corn and Lime Tortilla Soup [Vegan]

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When dinner needs to be ready in a hurry, soup is a great go-to meal. This soup has a lot going for it – it is ready in 15 minutes, the ingredients list is short, and the prep is almost non-existent. To boot, the soup is delicious! Chances are good you have a bag of leftover stale tortilla chips lurking in the back of your pantry and this is the perfect place to use them up to thicken the soup. With the addition of roasted corn, this soup is a make-again dish sure to please everyone at the table.

Roasted Corn and Lime Tortilla Soup [Vegan]

This Recipe is :

Vegan

Serves

Serves 4

Ingredients

  • 8 ounces of frozen (no need to thaw) or fresh corn kernels
  • 1 tablespoon sunflower oil or water
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 (28-ounce) can diced fire-roasted tomatoes, undrained
  • 2 (15.5-ounce) cans black beans, rinsed and drained
  • 3 cups vegetable broth
  • 1 cup crushed baked or regular tortilla chips
  • 1 tablespoon fresh lime juice
  • Salt and fresh ground black pepper
  • Garnish: tortilla chips, lime wedges, vegan sour cream, vegan cheese, sliced jalapenos (optional)

Preparation

  1. Heat a large pot over medium-high heat. Add the corn and roast until the corn is golden brown, about four minutes, stirring occasionally.
  2. Add the garlic, cumin and chili powder. Stir and cook for 30 seconds.
  3. Add the tomatoes, beans and broth. Cover and bring to a boil. Reduce to a simmer and add the chips. Stir and cook until the chips are soft and the soup is thickened, about three minutes. Add lime juice and season the soup with salt and pepper.
  4. Serve the soup with any or all of the garnishes.

Notes

Vegan, gluten free, nut free, optional oil free, quick and easy

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Beans - BlackCorn

 

AUTHOR & RECIPE DETAILS


photo

Zsu Dever is the author of the cookbooks, Aquafaba, Vegan Bowls and Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at Zsu's Vegan Pantry.


Zsu Dever is the author of Everyday Vegan Eats

AUTHOR'S COOKBOOK CAN BE FOUND HERE.

 

 



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40 comments on “Roasted Corn and Lime Tortilla Soup [Vegan]”

Click to add comment
trupti
1 Months Ago

I wanna test it......


Reply
Tom Southern
2 Years Ago

This sounds wonderful!!!


Reply
Sherri Spangler-Herman
2 Years Ago

yummh.


Reply
Anna de la Vega
2 Years Ago

Se ve deliciosa!!!!


Reply
Gaby F Vazquez
2 Years Ago

Andres Ramirez guarda el link puerco porfa


Reply
Susan Fila Goldsholl
2 Years Ago

Yummy!


Reply
Melinda Woods
2 Years Ago

My mom gave me a tortilla soup recipe years ago, not sure where it is right now. I'll take a look at this one. However, I just bought some in a can. Much quicker.


Reply
Jean Spaller Znidarsic Barron
2 Years Ago

Sounds good..easy to do !!


Reply
Lucy Rosado
2 Years Ago

Ana. Myrna. Myrna. Some delicious looking vegan recipies.


Reply
Lucy Rosado
2 Years Ago

Mmnnnnnnnnn!!! That LOOKS DELICIOUS!


Reply


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