Ultra-Hearty Plant-Based Tortilla Soup

1. 1

   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 the rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce the heat, and simmer until the rice is cooked according to package directions, 45 to 50 minutes.

2. 2

   Meanwhile, heat the remaining tablespoon of oil in a large stockpot over medium heat and cook the onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add the frozen corn and cook until hot, 3 to 5 minutes. Add the pinto, black, and kidney beans, the tomatoes with their juices, coriander, the remaining 1 tablespoon cumin, the remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in the vegetable broth and add the tortilla strips. Once the rice is cooked, add it to the soup.

3. 3

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

4. 4

   Serve hot and garnish with coarsely crumbled tortilla chips.

• Calories 374.31 kcal — Moderate 19%
• Protein 14.35 g ↗ Good Source 29%
• Carbohydrate 58.35 g 21%
• Total Fat 11.77 g — Moderate 15%
• Saturated Fat 2.06 g — Moderate 10%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 5.8 mg ⌄ Low Source 2%
• Sodium 884.75 mg ▲ High 38%
• Dietary Fiber 12.93 g ↗ Good Source 46%
• Total Sugars 12.59 g --
• Added Sugars 2.23 g ⌄ Low Source 4%
• Calcium 150.52 mg — Moderate 12%
• Iron 4.9 mg ↗ Good Source 27%
• Potassium 771.61 mg — Moderate 16%
• Vitamin A 145.97 mcg — Moderate 16%
• Vitamin C 5.76 mg ⌄ Low Source 6%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅