Creamy Bean Tortilla Soup
Dive into a bowl of comfort with this Creamy Bean Tortilla Soup, a hearty and flavorful dish that's perfect for cozy evenings. Packed with the bold flavors of fire-roasted tomatoes, smoky cumin, and chili powder, this soup features a creamy base made with melted cream cheese for the ultimate velvety texture. Nutrient-rich black and pinto beans, sweet bursts of corn, and crispy homemade tortilla strips make every bite satisfying and loaded with texture. Garnished with fresh avocado slices, chopped cilantro, and a sprinkle of cheddar cheese, this vegetarian soup is as visually stunning as it is delicious. Ready in just 45 minutes, it’s a warm and satisfying meal that’s ideal for family dinners or meal prepping. Whether you’re looking for a quick weeknight recipe or a crowd-pleasing dish, this tortilla soup delivers on flavor and simplicity!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 14 ounces canned fire-roasted tomatoes
- 4 cups vegetable broth
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned pinto beans
- 1 cup frozen corn kernels
- 4 ounces, softened cream cheese
- 1 tablespoon lime juice
- 6 sliced into strips corn tortillas
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 sliced, for garnish avocado
- 2 tablespoons, chopped, for garnish fresh cilantro
- 0.5 cups, for garnish shredded cheddar cheese
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add minced garlic, cumin, chili powder, and paprika. Stir to coat the onions and cook for 1 minute until fragrant.
Stir in the fire-roasted tomatoes and vegetable broth. Bring to a gentle boil.
Add the black beans, pinto beans, and corn. Reduce heat to medium-low and simmer for 15 minutes, allowing the flavors to combine.
Meanwhile, in a small skillet, heat vegetable oil over medium heat. Fry the tortilla strips in batches until golden and crispy, then transfer to a paper towel-lined plate. Sprinkle with a pinch of salt and set aside.
Once the soup has simmered, lower the heat and stir in the softened cream cheese until completely melted and incorporated. Make sure the soup does not boil at this stage to maintain the creamy texture.
Stir in lime juice, then taste and adjust seasoning with salt and black pepper if needed.
Ladle the soup into bowls and top each serving with crispy tortilla strips, sliced avocado, chopped cilantro, and shredded cheddar cheese, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1444 mg | 63% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 8.8 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1128 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
