Chuy’s Tortilla Soup Recipe Vegan Made Easy and Delicious

Chuy’s tortilla soup is a beloved Tex-Mex classic known for its rich, smoky broth and delightful crunch of tortilla strips. But what if you want to enjoy all that flavor while keeping it vegan?

Look no further! This vegan adaptation of Chuy’s tortilla soup recipe captures the essence of the original with fresh, wholesome plant-based ingredients that anyone can enjoy.

Perfect for cozy dinners or meal prepping, this soup is hearty, flavorful, and packed with nutrients. Whether you’re a seasoned vegan or just exploring plant-based options, this recipe will quickly become a household favorite.

The magic lies in the combination of smoky chipotle peppers, fire-roasted tomatoes, and a medley of vegetables that create a complex and comforting broth. Topped with crispy baked tortilla strips and creamy avocado, it’s a bowl of warmth and satisfaction.

You don’t have to miss out on comfort foods just because you’re vegan—this soup is proof that plant-based cooking can be just as delicious and fulfilling.

Why You’ll Love This Recipe

• Authentic Flavor: Captures the smoky, spicy essence of Chuy’s tortilla soup without animal products.
• Healthy & Nutritious: Loaded with vegetables, beans, and wholesome spices for a balanced meal.
• Easy to Make: Uses pantry staples and simple steps making it accessible for all cooks.
• Customizable: Adjust spice levels or add your favorite toppings to make it your own.
• Perfect for Any Season: Enjoy it as a warming winter soup or a light summer dinner.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 poblano pepper, seeded and diced
• 1 can (14 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 6-8 corn tortillas, cut into strips
• 1 ripe avocado, diced (for garnish)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Equipment

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Baking sheet
• Measuring spoons and cups
• Blender or immersion blender (optional)

Instructions

1. Prepare the tortilla strips: Preheat your oven to 375°F (190°C). Toss the corn tortilla strips with a little olive oil and sprinkle with salt. Arrange them in a single layer on a baking sheet and bake for 10-12 minutes, flipping halfway, until crispy and golden. Set aside.
2. Sauté the vegetables: In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrot, celery, and poblano pepper. Sauté for about 5-7 minutes until the vegetables soften.
3. Add garlic and spices: Stir in the minced garlic, cumin, smoked paprika, and oregano. Cook for another minute until fragrant.
4. Build the soup base: Add the fire-roasted tomatoes, vegetable broth, black beans, corn, and minced chipotle peppers to the pot. Stir well to combine.
5. Simmer: Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for 20-25 minutes, allowing the flavors to meld together.
6. Optional blending: For a creamier texture, use an immersion blender to partially blend the soup right in the pot. Alternatively, transfer about half the soup to a blender, puree until smooth, and then return it to the pot. Stir well.
7. Season: Taste the soup and season with salt and pepper as needed.
8. Serve: Ladle the hot soup into bowls and garnish with crispy tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime juice.

Tips & Variations

For an extra smoky flavor, add a teaspoon of smoked chipotle chili powder or liquid smoke.

• Make it spicier: Add extra chipotle peppers or a few dashes of hot sauce.
• Protein boost: Use cooked quinoa, lentils, or extra beans for a more filling soup.
• Vegan cheese: Top with vegan shredded cheese or cashew cream for creaminess.
• Other toppings: Try sliced jalapeños, diced red onion, or crushed tortilla chips for crunch.
• Slow cooker option: Sauté the veggies first, then combine all ingredients in a slow cooker and cook on low for 4-6 hours.

Nutrition Facts

Serving Suggestions

This vegan tortilla soup pairs beautifully with a fresh green salad or a side of homemade guacamole and chips. For a heartier meal, serve it alongside warm, crusty bread or your favorite vegan cornbread.

If you want to explore more delicious vegan-friendly meals, try this Thelma Sanders Squash Recipe for a comforting vegetable dish or add some spice to your repertoire with the Pickled Cherry Pepper Recipe.

For a sweet finish, you can’t go wrong with the creamy and indulgent Peanut Butter Gelato Recipe.

Conclusion

This vegan take on Chuy’s tortilla soup proves that delicious comfort food doesn’t have to rely on animal products. The smoky, spicy broth combined with fresh vegetables and hearty beans creates a nourishing meal perfect for any day.

With simple ingredients and straightforward steps, it’s accessible for cooks of all skill levels. Plus, the customizable toppings allow you to make each bowl uniquely yours.

Whether you’re enjoying it on a chilly evening or serving it at your next gathering, this soup is sure to impress and satisfy.

Give this recipe a try and discover how easy it is to enjoy your favorite flavors in a compassionate and healthy way. Don’t forget to bookmark this page and explore other amazing recipes on the blog to continue your culinary adventure!

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