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Hearty Vegan Tortilla Soup

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PREP TIME
20 min
COOKING TIME
90 min
TOTAL TIME
110 min
SERVINGS
12 servings
Dinner
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
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 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)
Instructions
1
Combine cooked rice, 1 tablespoon vegetable oil, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, garlic powder, chili powder, dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and crushed red pepper in a saucepan over medium heat. Heat the rice mixture until it's lightly toasted, approximately 5 minutes.
2
Add water and bring to a boil, then cover the saucepan and reduce heat to simmer until the rice is cooked through according to package instructions, 45 to 50 minutes.
3
In a separate large saucepan over medium heat, warm the remaining tablespoon of oil. Sauté chopped onions, celery, bell pepper, and minced garlic until they're tender-crisp, around 5 minutes. Add frozen corn kernels and cook until hot, approximately 3 to 5 minutes.
4
Add canned pinto, black, and kidney beans, diced tomatoes with their juices, ground coriander, remaining 1 tablespoon cumin, and remaining 1 tablespoon smoked paprika. Season with salt and pepper to taste. Cook for about 5 minutes.
5
Pour in vegetable broth, add tortilla strips, and stir to combine. Once the rice is cooked, add it to the soup mixture.
6
Simmer the tortilla soup over medium heat until the tortillas start breaking down and thickening the broth, about 30 minutes. Add a squeeze of lime zest and juice, then cook for an additional 5 minutes.
7
Serve the soup hot, garnished with coarsely crumbled tortilla chips.