Martina’s Vegan Tortilla Soup


Prep Time

10 minutes


Cooking Time

35 minutes





Equipment Needed

medium/large pot

cutting board





1 tbsp coconut or avocado oil

1 large yellow onion, chopped

1 poblano pepper, cut into strips

1 yellow bell pepper, cut into strips

6 garlic cloves, minced finely

2 large tomatoes, chopped

1 tsp cumin, ground

1 tsp turmeric, ground

1 tsp chipotle, ground

2 tbsp tomato paste

2 tbsp of raw masa (optional)

2 tbsp Martina’s Hot Sauce

1 quart vegetable broth (or water)

1 bunch of cilantro, chopped (save half for garnish)

1 can organic sweet corn, drained

1 can organic kidney beans, drained





tortilla strips

more Martina’s Hot Sauce




Step 1: Once all your veggies are cut, bring your pot to medium heat. Add oil followed by onions and bell peppers. Cook on medium heat for about 5 minutes, stirring occasionally. Next add in garlic, tomatoes, dry spices, tomato paste and Masa (optional). Stir this often and cook for about 2-3 minutes, until aromatic.

Step 2: Add Martina’s Hot Sauce, vegetable broth (or water), cilantro, corn and beans. Add more liquid if necessary. Simmer for about 15-20 minutes uncovered. Add salt and pepper to taste. 

Step 3: Once soup has simmered, garnish with cilantro, avocado, tortilla strips and Martina’s Hot Sauce and ENJOY!


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