Citric Acid Free Vegan Tortilla Soup

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the tortilla strips

6 corn tortillas (6-inch), cut into ¼-inch strips
Mission White Corn Tortillas Mission Yellow Corn Tortillas Super Soft Extra Thin 24 Count - 16 Oz La Banderita White Corn Tortillas 24.9 oz, 30 Count Guerrero White Corn Tortillas, 80 Count La Banderita Yellow Corn Tortillas
See all
1 tbsp olive oil
¼ tsp salt

For the soup

2 tbsp olive oil
1 medium yellow onion, diced
1 poblano pepper, seeded and diced
4 garlic cloves, minced
2 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
1 can (14.5 oz) fire-roasted diced tomatoes
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or fresh corn kernels
4 cups vegetable broth
1 tbsp lime juice
salt and pepper, to taste

For serving

1 avocado, sliced or diced (optional)
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, flipping once halfway through, until golden and crisp. Set aside.
2
While the strips bake, heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and poblano and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!