You can make this delicious vegan tortilla soup in 15 minutes for dinner tonight! Watch everyone lick their bowls clean! It's naturally gluten free, and I share tips for making a low FODMAP version in the recipe notes. Enjoy!
While oven is heating, combine the broth, tomatoes, beans, corn, and seasonings in a medium to large stock or soup pot. * If use additional vegetables, add them in at this time. Heat on high until boiling, then lower temperature and bring to a simmer while chips are baking.
Line a baking tray with parchment paper. Brush 1 side of each corn tortilla with olive oil, then cut into strips. Lay tortilla strips on parchment paper and bake for ~ 7-8 minutes or until desired level of crispness. Remove chips from oven.
While tortilla chips are baking, prep optional toppings and place in individual serving bowls.
To serve: Divide chips into 4 serving bowls and ladle soup on top. Let everyone add their toppings as desired.