📌 1. Preheat oven to 375°F (190°C).
📌 2. Toss tortilla strips with olive oil and salt.
📌 3. Spread on a baking sheet and bake for 10-12 minutes until crispy, flipping halfway.
📌 4. Set aside for topping.
💡 For a quicker option, toast them in a dry pan over medium heat!
Step 2: Cook the Soup
📌 1. Heat olive oil in a large pot over medium heat.
📌 2. Add diced onions and cook for 3-4 minutes until softened.
📌 3. Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 30 seconds until fragrant.
📌 4. Add diced tomatoes, black beans, corn, and vegetable broth.
📌 5. Bring to a boil, then reduce heat and simmer for 15 minutes.
📌 6. Stir in lime juice and adjust seasoning to taste.
💡 For a creamy soup, blend half of it and mix it back in!
Step 3: Serve & Enjoy!
📌 1. Ladle the soup into bowls.
📌 2. Top with crispy tortilla strips.
📌 3. Add optional toppings like avocado, fresh cilantro, jalapeños, or vegan sour cream.
💡 Pair with warm cornbread or a side of rice for a complete meal!
Why You’ll Love This Vegan Tortilla Soup:
✔ Super Budget-Friendly – Uses affordable pantry staples.
✔ Quick & Easy – Ready in under 30 minutes!
✔ Hearty & Satisfying – Packed with fiber & plant-based protein.
✔ Full of Flavor – Bold, smoky, and tangy with fresh toppings.
✔ Naturally Vegan & Gluten-Free – Perfect for everyone!
Storage & Meal Prep Tips
✔ Store leftovers in the fridge for up to 4 days.
✔ Freeze for up to 3 months – Just thaw and reheat!
✔ Reheat on the stovetop or microwave, adding a splash of broth if needed.
💡 Make a big batch and enjoy all week!
Final Thoughts – A Must-Try Budget Meal! 🌶️✨
💡 This Vegan Tortilla Soup is incredibly cheap, easy, and packed with flavor! It’s a perfect meal for busy weeknights, meal prep, or when you need something warm and comforting without spending much.
