Mexican Tortilla Soup (Sopa Azteca) is said to have come from the Mexico City area in Mexico. The tasty soup is said to represent the fusion of the Prehispanic and Spanish cultures.
Traditional Mexican Tortilla Soup usually has cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth, and cumin. However, you can make it vegan by using vegetable broth instead of chicken broth and skipping the chicken or adding a plant-based alternative. I’ll sometimes add a little soyrizo instead of faux chicken or add extra beans for a heartier soup.
Serving Size: 6 / Prep Time: 10 minutes / Cook Time: 35 minutes
Ingredients
3 tablespoon grapeseed, coconut, or sunflower oil
3 medium yellow onion, diced
6 cloves garlic, minced
3 green bell peppers, chopped
3 zucchini, chopped into ½ inch cubes
3 serrano pepper, minced
3 teaspoon cumin
1 1/2 teaspoon chili powder
8 cups of vegetable broth
3 (15 oz) cans of diced tomatoes
1 (15 oz) can of corn
3 (15 oz) cans of black beans
1 teaspoon oregano
Salt and pepper to taste
Cilantro (optional)
Tortilla strips (optional)
Instructions
Add oil to a pot and heat over medium heat.
Once hot, add onion and garlic and saute until translucent, about five minutes, stirring frequently.
Add the peppers, zucchini, and serrano pepper and saute another 4-5 minutes.
Add the cumin and chili powder and stir to coat, continually stirring until fragrant, about 30 seconds.
Next, add vegetable broth and tomatoes and bring them to a boil.
Reduce to a simmer and add the beans and corn. Cover and simmer for 20-30 minutes.