Pureed soups provide a creamy texture without adding milk or other thickeners. This soup earns extra points for containing 2 cups of the superfood, kale.
Servings: 6 Print Recipe
Ingredients
3 corn tortillas
cooking spray
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon cumin
1 teaspoon paprika
2 cups chopped kale (remove stems)
1 poblano pepper, chopped (remove stem & seeds)
4 cups low sodium vegetable broth
2 cans diced tomatoes, not drained
TOPPINGS:
1 can black beans, rinsed and drained
1 avocado, sliced into 6 wedges
6 Tablespoons chopped fresh cilantro
1 lime, sliced into 6 wedges
Directions
Preheat oven to 375 degrees F.
Spray both sides of the tortillas with cooking spray and slice into thin strips.
Place on baking sheet and bake for 12-15 minutes, until crisp. Set aside.
In a large pot, heat olive oil, onions, garlic, cumin and paprika for 2 minutes. Add kale and poblano pepper and cook until soft, about 8 minutes.
Add broth and tomatoes and bring to a boil.
Use hand blender to puree soup until smooth. Be careful pureeing hot soup!
When serving, top each bowl with: 1/4 cup baked tortilla strips, 1/4 cup black beans, 1 avocado wedge, 1 Tablespoon cilantro and a squeeze of lime.
Note: Craving a spicier kick? Add a seeded and diced jalapeño in Step 4, above.
Nutritional Facts for Vegan Tortilla Soup
1.5 cups soup + toppings
6
Daily Value %*
10%
12%
5%
0%
10%
10%
36%
12%
0%
10%
15%
0%
* Daily Value % based on a 2000 calorie diet.