Three Bean Tortilla Soup
Warm up with a comforting bowl of Three Bean Tortilla Soup, a hearty and flavor-packed vegan recipe that’s perfect for weeknight dinners or meal prep. This vibrant soup highlights a trio of nutritious beans—black, pinto, and kidney—combined with fire-roasted diced tomatoes, smoky spices like chili powder and cumin, and a pop of freshness from lime juice and cilantro. Crisp tortilla strips add the perfect crunchy topping, while optional garnishes like creamy avocado and vegan sour cream take this dish to the next level. Ready in just 45 minutes and loaded with healthy ingredients, this easy one-pot meal is a soul-soothing option for any day of the week. Perfect for those seeking plant-based, gluten-free, and crowd-pleasing homemade soups!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 6 cups vegetable broth
- 1 15-ounce can diced tomatoes
- 1 15-ounce can, drained and rinsed black beans
- 1 15-ounce can, drained and rinsed pinto beans
- 1 15-ounce can, drained and rinsed kidney beans
- 1 cup frozen corn
- 0.25 cup, chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon (or to taste) salt
- 1.5 cups tortilla strips
- 1 sliced (for topping, optional) avocado
- 0.25 cup (optional) vegan sour cream
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, until translucent.
Stir in the minced garlic and cook for 1 additional minute.
Add the diced red and green bell peppers. Cook for 5-6 minutes, stirring occasionally, until softened.
Stir in the chili powder, ground cumin, and smoked paprika. Cook for 1 minute to toast the spices.
Pour in the vegetable broth and add the diced tomatoes with their juices.
Stir in the black beans, pinto beans, and kidney beans. Bring the soup to a simmer.
Add the frozen corn and simmer for 10 minutes, allowing the flavors to meld together.
Stir in the chopped cilantro, lime juice, and salt. Adjust the seasoning to taste.
Ladle the soup into bowls and top each serving with crispy tortilla strips.
Optional: Garnish with sliced avocado and a dollop of vegan sour cream for extra creaminess before serving.
Nutrition Facts
Calories |
3254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 19.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10396 mg | 452% | |
| Total Carbohydrate | 472.6 g | 172% | |
| Dietary Fiber | 123.4 g | 441% | |
| Total Sugars | 62.8 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1180 mg | 91% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 7928 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
