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