- Prep-time: / Ready In:
- Makes 11 cups
- Serving size: 2¾ cups
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This belly-warming vegan taco soup has everything you love about the classic hand-held Mexican snack: Smoky seasonings, hearty ingredients, and strips of savory corn tortillas. It starts with roasting tomatoes, onions, and chile peppers until they are browned and full of flavor, then blending them into a paste that forms the base of the soup. From there, juicy corn kernels, hearty black beans, and meaty jackfruit are added into the mix to provide hunger-busting substance. Cilantro and lime add brightness to the broth, while baked tortilla strips make for a crunchy topper. Top everything with extra jalapeño slices if you’re a fan of heat, or feel free to add a dash of your favorite hot sauce.
Tip: The soup base in Step 1 can be made ahead of time and frozen for later use.
For more vegan Mexican soups, check out these tasty ideas:
By Ellen Boeke,
Ingredients
- 8 cups quartered roma tomatoes
- 1 cup coarsely chopped onion
- 2 poblano chiles, halved and seeded
- 1 jalapeño chile, halved and seeded
- 6 cloves garlic
- 2 teaspoons dried oregano, crushed
- 1 teaspoon pure cane sugar
- ¼ teaspoon crushed red pepper (optional)
- 3 cups low-sodium vegetable broth
- 2 cups frozen roasted corn
- 1 15-oz. can no-salt-added black beans, undrained
- 1 14- to 20-oz. can no-salt-added jackfruit, drained and shredded
- Sea salt, to taste
- 2 6-inch corn tortillas, cut into strips
- ½ cup chopped fresh cilantro
- Lime wedges
Instructions
- Preheat oven to 450°F. Line two 15×10-inch baking pans with foil. In a large bowl combine the first eight ingredients (through crushed red pepper, if using); mix well. Spread evenly in pans. Roast 45 minutes or until charred in places; cool slightly. Transfer to a blender. (You may want to work in batches.) Cover and blend until nearly smooth. Transfer soup base to a large saucepan. Reduce oven temperature to 400°F.
- Stir broth, corn, undrained beans, and jackfruit into soup base. Bring mixture to boiling; reduce heat. Simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Season with salt.
- Meanwhile, spread tortilla strips on a baking sheet. Bake 5 minutes or until crisp.
- Serve soup topped with cilantro, tortilla strips, and, if you like, sliced additional jalapeño. Serve lime wedges on the side.
Per serving (2¾ cups): 313 calories, 62 g carbohydrates, 13 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 352 mg sodium, 15 g fiber, 19 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(0 from 0 votes)this is very yummy i love a little bit spicy so i added a little cayenne pepper Thank you Nancy