1. 1 tsp chili powder. Add onion, jalapeño and garlic and cook, stirring often, until onion is slightly soft, about 4 to 5 minutes. 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. This vegan tortilla soup tastes just like the classic, but is made with red lentils to keep it vegetarian! Ingredients. 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. 2. In large saucepan, heat oil over medium-high heat. SOUP. Tips to make vegetarian tortilla soup. Be sure to dice the corn tortillas into small pieces, about 1/2″ square. Pre-shredded cheese contains anti-caking agents, which can prevent it from melting smoothly. Simmer for 15 minutes, uncovered. Finely chop the vegetables. Add the spices from the … Stir and break up the refried beans as much as possible. 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. Add the tomatoes, beans, zucchini, jalapeno (if using), and corn. Yep! These simple ingredients make this vegetarian tortilla soup budget-friendly, weeknight-approved, and perfect for novice cooks using the Instant Pot or stove. 1/2 white or yellow onion (diced) 3 cloves garlic (minced) 1/2 red or orange pepper (diced) 1 1/2 tsp cumin. 1 1/2 cups Red Chipotle Salsa (or any blended or chunky spicy salsa) 4 cups vegetable stock (DIY or store-bought) It’s rich and creamy, but doesn’t make you feel heavy. Stir in the cooked rice and serve warm with optional toppings. https://www.instapottinwithpoonam.com/vegetarian-tortilla-soup Cover and cook on LOW for 6-8 hours. 2 teaspoons 2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided. Tips for Making Vegetarian Tortilla Soup. Ingredient Checklist. 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. Next, add the diced tomatoes, tomato paste, all condiments, the vegetable broth, … Use freshly shredded cheddar cheese from a block, rather than pre-shredded cheese. Slow Cooker Method: Combine broth, refried beans, black beans, corn, tomatoes, chiles, salsa, and taco seasoning in the crockpot. Season with salt/pepper to taste. 2 Tbsp avocado or coconut oil. Simmer for about 20 minutes or until all the vegetables are tender (I typically check the zucchini to see when it's done). For maximum flavor, the soup is spiced with chili powder, cumin, cayenne pepper, and sea salt. This gives the soup lots of texture. 1 medium white onion, sliced 1/4 inch thick. First, chop the onion, garlic, jalapeño and sauté everything in a large pot over medium heat. 5 from 18 votes. You can easily make this vegan tortilla soup in one pot on the stovetop. 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