Vegan Tortilla Soup

This Vegan Tortilla Soup is a hearty, flavorful delight! Packed with butternut squash, black beans, and spices, it's a comforting bowl of goodness.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Mexican

Keyword: Comfort Food, Healthy, Vegan

Servings: 4 servings

Start by peeling and cubing the butternut squash. Dice the onion and mince the garlic. Open the canned tomatoes and sweet corn, and drain the black beans.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic, cumin, smoked paprika, and hot chili flakes, cooking for an additional minute until fragrant.
Add the cubed butternut squash to the pot, followed by the canned tomatoes and vegetable broth. Bring the mixture to a gentle simmer and cook for about 15-20 minutes, or until the squash is tender.
If you prefer a creamier texture, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer half of the soup to a blender, blend it, and then return it to the pot.
Add the black beans, frozen spinach, tomato paste, and sweet corn to the pot. Stir well and let the soup simmer for another 5-10 minutes, allowing all the flavors to meld. Season with salt and pepper to taste.
While the soup is simmering, heat a skillet over medium heat. Cut the tortillas into strips and lightly toast them in the skillet until crispy.
Ladle the Vegan Tortilla Soup into bowls, and top with crispy tortilla strips. If desired, sprinkle with fresh cilantro for an added touch of flavor and color. Enjoy!