Add onion, jalapeño and garlic and cook, stirring often, until onion is slightly soft, about 4 to 5 minutes. First, chop the onion, garlic, jalapeño and sauté everything in a large pot over medium heat. In large saucepan, heat oil over medium-high heat. SOUP. 5 from 18 votes. For maximum flavor, the soup is spiced with chili powder, cumin, cayenne pepper, and sea salt. Add the spices from the … 1. This tasty tortilla soup features fragrant sautéed onion and garlic with a base of canned black beans and tomatoes, store bought veggie broth, tender sweet potato, and salsa. Ingredients. These simple ingredients make this vegetarian tortilla soup budget-friendly, weeknight-approved, and perfect for novice cooks using the Instant Pot or stove. Season with salt/pepper to taste. 2 Tbsp avocado or coconut oil. Finely chop the vegetables. Stir and break up the refried beans as much as possible. It’s rich and creamy, but doesn’t make you feel heavy. Use freshly shredded cheddar cheese from a block, rather than pre-shredded cheese. 2. Tips for Making Vegetarian Tortilla Soup. This vegan tortilla soup tastes just like the classic, but is made with red lentils to keep it vegetarian! Tips to make vegetarian tortilla soup. This gives the soup lots of texture. Simmer for about 20 minutes or until all the vegetables are tender (I typically check the zucchini to see when it's done). Simmer for 15 minutes, uncovered. Yep! https://www.instapottinwithpoonam.com/vegetarian-tortilla-soup 3 3 large dried pasilla (negro), ancho or New Mexico chiles (see Note) 1 (15 ounce) can 1 15-ounce can diced tomatoes, preferably fire-roasted. 1 medium white onion, sliced 1/4 inch thick. Pre-shredded cheese contains anti-caking agents, which can prevent it from melting smoothly. Next, add the diced tomatoes, tomato paste, all condiments, the vegetable broth, … It helps to finely chop the onions, green peppers and jalapeños so that they all cook consistently, but also so that they dissolve well into the soup without any large chunks. 1/2 white or yellow onion (diced) 3 cloves garlic (minced) 1/2 red or orange pepper (diced) 1 1/2 tsp cumin. Stir in the cooked rice and serve warm with optional toppings. Vegan Tortilla Soup is a super flavorful Mexican bean and vegetable soup made with fresh vegetables and and pantry staples. 2 teaspoons 2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided. Slow Cooker Method: Combine broth, refried beans, black beans, corn, tomatoes, chiles, salsa, and taco seasoning in the crockpot. Be sure to dice the corn tortillas into small pieces, about 1/2″ square. Cover and cook on LOW for 6-8 hours. 1 1/2 cups Red Chipotle Salsa (or any blended or chunky spicy salsa) 4 cups vegetable stock (DIY or store-bought) Ingredient Checklist. 1 tsp chili powder. Add the tomatoes, beans, zucchini, jalapeno (if using), and corn. With lots of fresh flavor from herbs and spices and homemade cashew cream, this recipe is sure to be a hit with all types of eaters. You can easily make this vegan tortilla soup in one pot on the stovetop.