Gluten-free vegan tortilla soup that tastes like loaded nachos! Stack this easy soup with gluten-free tortilla chips or my homemade chili cheese frittos and your favorite veggies for the ultimate healthy treat.


  • 1 tablespoon Olive Oil
  • 1/2 large onion (chopped)
  • 3 cloves Garlic (diced)
  • < li class ="wprm-recipe-ingredient" style="list-style-type: disk;" data-uid="3">1 cc Caraway
  • 1/2 cc Chili Powder
  • 1/2 cc sea salt and black pepper each
  • 1 6oz Canned tomato paste*
  • 2 1/2 cups < span class="wprm-recipe-ingredientname">Water
  • 2 cups Low sodium vegetable broth (< em>DIY or store bought)
  • 1 cup Your favorite fresh thick salsa
  • 1 4 ounces can sweeten diced green chilies
  • 2 15 ounces canned black beans (slightly drained) < /li>

TO TOP (optional)


  • Heat a large saucepan over medium-high heat.
  • Add olive oil, onion, garlic and sir. Cook for about 5 minutes or until soft and translucent. Reduce the heat when the garlic starts to brown.
  • Add salt, pepper, cumin, chilli powder and toss to coat. Then add tomato paste, water, vegetable broth, salsa, green chilies and stir. Bring to a boil, then add the black beans. Bring to the boil again, reduce the heat and cook for another 20 to 30 minutes.
  • Flavour and adjust the spices as needed. needed, add more spices, salt or pepper. Add hot sauce for extra heat.
  • Serve hot with tortilla chips or homemade chilli-cheese frittos, fresh onions, avocado or Guacamole, fresh cilantro, etc. Add shredded cheese or sour cream for non-vegan options.
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