Embrace a symphony of flavors with this soul-warming tortilla soup, a vibrant tapestry woven from wholesome, plant-based ingredients. The tortillas melt into the broth, creating a comforting, creamy texture that will leave you craving more. A celebration of simple, nourishing goodness!

Follow The Directions

01

Step

5 mins

In a saucepan over medium heat, combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper. Toast rice until lightly browned, about 5 minutes.

02

Step

50 mins

Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.

03

Step

5 mins

Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes.

04

Step

5 mins

Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes.

05

Step

0 mins

Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.

06

Step

35 mins

Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.