Why you’ll love this tortilla soup recipe:
Quick: Prep this in 10 minutes and have it ready in 40 Hearty: The veggies combined with kidney beans makes this recipe super hearty and filling Flavorful: I love all the flavors in this simple, healthy soup
Ingredient Notes:
Kidney Beans: These can be swapped with your favorite bean but kidney beans are a great plant-based protein that are rich in minerals, vitamins, fibers, antioxidants, and more. Toppings: Get creative with your toppings. Use things like tortilla chips crumbled, crema or sour cream, fresh herbs like cilantro, fresh avocado, or more.
How to make this tortilla soup recipe:
Serving: Serve the soup with grated cheddar cheese for extra flare! Can I make this recipe vegan? Yes! Replace heavy cream with your favorite vegan options. Spices: Add your favorite Mexican spices, even make it extra spicy if you can handle the heat! Storage: Store soup in the fridge in a tightly sealed container for 5 – 7 days or in the freezer for up to 1 month.
Other soup recipes you’ll love:
Easy Vegan Chicken Noodle Soup Creamy Vegetable Soup Hearty Vegetable & Mixed Bean Soup Vegan Ramen
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