Hearty Tortilla Soup



Fall in love with this easy-to-make tortilla soup! You’ll be glad you gave it a shot! This stew makes well over 6 servings and kicks a cold to the curb!





How you can make this soup:



  • 2 Tablespoons of Canola Oil
  • 3 Large Carrots
  • Two large white onions
  • 1 can of unsalted black beans
  • 1 can or box of crushed tomatoes
  • 1 can of corn
  • 1 portion of pre-bagged rice. (I’m using Basmati)
  • Chili Powder, Garlic Salt, Tony Chacheres(or other creole seasoning), and Cumin
  • Optional: Shredded chicken breast, low fat sour cream, or your favorite hot sauce


Step One:

Chop onion and carrots into relatively large peices. I suggest you chop them different sizes for texture purposes.

In a pan over medium heat sauté onion and carrot; roughly 3-4 minutes.


Step Two:

Add the can of crushed tomatoes, can of black beans (rinsed and drained), and can of corn (rinsed and drained).


Step Three:

Add your favorite spices.


Step Four:

Add enough water to cover the ingredients and bring to a boil. Boil on medium-high until the soup begins to turn an orange-y color (about 20 minutes). This ensures the tomatoes are not bitter and acidic in flavor.


Step Five:

Cut open and add in 1 pre-portioned bag of your favorite rice (about 3/4 cup of loose rice). Cook the soup with the rice for the specified time on it’s packaging.


Step Six:

Let the soup cool and serve. This recipe is versatile and can be adapted to a non-vegan recipe. Top with shredded chicken breast, sour cream, and a few dashes of hot sauce for a delicious addition!




Nutrition Info for Vegan-Version: