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