Vegan Tortilla Soup


  • 2 tablespoons vegetable oil
  • 1 (1 pound) package frozen pepper and onion stir fry mix (or the real deal – fresh onion, a green pepper, a red pepper)
  • Packet of baby bella mushrooms
  • 2 cloves garlic, minced
  • 2 tablespoons ground cumin
  • Other spices to taste: paprika, cayenne pepper OR use ½ a packet of taco seasoning
  • 1 (28 ounce) can crushed tomatoes
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 4 (14 ounce) cans vegetable broth
  • salt and pepper to taste
  • 1 can whole kernel corn
  • 1 can of black beans
  • 12 ounces tortilla chips
  • 1 avocado – peeled, pitted and diced

(options: Yves vegan soy crumbles)


Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender, adding mushrooms about half way through. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, add the black beans and corn, reduce heat to low, and simmer 30 minutes.

Serve in bowls over equal amounts of tortilla chips. Top with avocado.

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