Easy Tomato Tortilla Soup
Warm, comforting, and packed with bold flavors, this Easy Tomato Tortilla Soup is the ultimate quick and hearty meal for busy weeknights. Made with pantry staples like diced tomatoes, black beans, and corn, this one-pot recipe is a flavorful combination of spices like cumin and chili powder, balanced perfectly with a fresh burst of lime juice and cilantro. Crispy homemade tortilla strips take this dish to the next level, offering a delightful crunch in every bite. Customize it with optional toppings like creamy avocado, shredded cheese, and a dollop of sour cream for a restaurant-quality presentation. Ready in just 35 minutes, this vegetarian-friendly soup is perfect for family dinners, meal prep, or cozy nights in.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 28 ounces diced tomatoes (with liquid)
- 4 cups vegetable broth (or chicken broth)
- 15 ounces black beans (drained and rinsed)
- 1 cup corn kernels (frozen or canned)
- 0.25 cup cilantro, chopped
- 1 lime, juiced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 small corn tortillas (cut into thin strips)
- 0.25 cup vegetable oil (for frying tortillas)
- 1 medium avocado, diced (optional, for garnish)
- 0.5 cup shredded cheese (optional, for garnish)
- 0.25 cup sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, ground cumin, and chili powder. Cook for 1 minute until fragrant.
Pour in the diced tomatoes (with their liquid) and vegetable broth. Bring to a boil, then reduce the heat to low and let simmer for 10 minutes.
Add the black beans and corn kernels to the pot. Simmer for another 5 minutes until heated through.
Stir in the chopped cilantro and freshly squeezed lime juice. Season with salt and black pepper to taste. Remove the soup from heat.
In a separate small skillet, heat the vegetable oil over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 1 minute per batch. Transfer to a paper towel-lined plate to drain excess oil.
Ladle the soup into bowls and top with crispy tortilla strips. Garnish with diced avocado, shredded cheese, and sour cream, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 6974 mg | 303% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 58.2 g | 208% | |
| Total Sugars | 51.7 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4938 mg | 105% | |
*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.
