Vegan Southwest Soup

This Vegan Southwest Soup is a hearty soup filled with bold Tex-Mex flavors. Each bowl is loaded with corn, beans, peppers, and more! A cozy, nourishing meal.

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 519

Author Elizabeth

Equipment

Non-Stick Pans

Ingredients

1 Large Red Onion diced
1 Medium Bell Pepper diced
1 Medium Jalapeño Pepper seeded and small diced
2 Cloves Garlic minced
1 Teaspoon Sauce from canned chipotles in adobo OR 2 Teaspoons Chili Powder
1 Teaspoon Salt
1 Teaspoon Cumin
½ Teaspoon Smoked Paprika
¼ Teaspoon Black Pepper
4 Cups Vegetable Broth
1 14 Ounce Can Fire Roasted Tomatoes
1 15 Ounce Can Black Beans drained and rinsed
1 15 Ounce Can Corn drained and rinsed OR 1.5 Cups Frozen Corn
¾ Cup Non Dairy Yogurt or Sour Cream
1 Recipe Vegan Seitan Chicken optional
1 Medium Avocado for topping
½ Cup Tortilla Strips for topping
½ Cup Shredded Vegan Cheese for topping
Chopped Cilantro for topping

Instructions

In a large pot over medium heat, sauté onion, pepper, and jalapeño for about 5 minutes, until starting to soften.
Add the garlic and spices and cook for 1 minute.
Add the broth, tomatoes, corn, and beans. Bring to a simmer, then let cook 10 minutes.
Remove from the heat and stir in the yogurt/sour cream and vegan chicken, if using.
Top with tortilla strips, avocado, vegan cheese, and cilantro.

Nutrition