Incredibly Hearty Vegan Tortilla Soup
Ingredients
- 1 cup uncooked brown rice
- 2 tablespoons vegetable oil, divided
- 2 tablespoons ground cumin, divided
- 2 tablespoons paprika, divided
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper, or to taste
- 2 cups water
- 2 medium yellow onions, diced
- 2 stalks celery, diced
- 1 large green bell pepper, diced
- 2 teaspoons minced garlic
- 1 pound frozen corn
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 2 (15 ounce) cans fire-roasted diced tomatoes with juice
- 2 tablespoons ground coriander
- salt and freshly ground black pepper to taste
- 5 cups vegetable broth
- 7 (6 inch) corn tortillas, cut into strips
- 1 small lime, zested and juiced
- coarsely crumbled tortilla chips (optional)
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Instructions
- Combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper in a saucepan over medium heat. Toast rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.
- Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.
- Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.
- Serve hot and garnish with coarsely crumbled tortilla chips.
Source
Original recipe: View Original