Garden Tortilla Soup
Savor the vibrant flavors of this hearty Garden Tortilla Soup, a comforting vegetarian dish brimming with fresh produce and zesty seasonings. Perfect for a cozy weeknight dinner, this recipe highlights garden-fresh ingredients like bell peppers, zucchini, carrots, and sweet corn, combined with fire-roasted tomatoes and protein-packed black beans for a satisfying bowl of goodness. Warm spices like cumin, chili powder, and smoky paprika infuse every spoonful with bold, aromatic depth. Topped with crispy baked tortilla strips, creamy avocado, and a sprinkle of cheese, this wholesome soup is both customizable and bursting with texture. Ready in just 45 minutes, it’s an easy, flavor-packed meal the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium bell peppers (red, yellow, or green), diced
- 1 medium zucchini, diced
- 1 medium carrot, peeled and diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 14-ounce can fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 15-ounce can black beans, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 4 pieces corn tortillas, cut into strips
- 1 medium avocado, diced (for garnish)
- 0.5 cup shredded cheese (cheddar or Monterey Jack, optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced bell peppers, zucchini, and carrot, and sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the corn kernels, fire-roasted diced tomatoes (with their juices), and vegetable broth.
Add the black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together.
While the soup simmers, preheat your oven to 375°F (190°C).
Place the tortilla strips on a baking sheet and lightly brush them with olive oil or spray with cooking spray.
Bake the tortillas in the preheated oven for 8-10 minutes, flipping halfway, until crispy and golden brown.
Once the soup is done simmering, stir in the fresh cilantro and lime juice. Adjust seasoning if necessary.
Ladle the soup into bowls and top each serving with tortilla strips, diced avocado, and shredded cheese if desired.
Serve hot and enjoy your fresh, flavorful Garden Tortilla Soup!
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4409 mg | 192% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 73.6 g | 263% | |
| Total Sugars | 58.3 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1041 mg | 80% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 5758 mg | 123% | |
*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.
