Southwestern Vegetarian Tortilla Soup
Dive into the vibrant flavors of the Southwest with this hearty and wholesome Southwestern Vegetarian Tortilla Soup. Packed with colorful vegetables like bell peppers, zucchini, and fire-roasted tomatoes, this recipe is boldly seasoned with cumin, chili powder, and smoked paprika for a smoky, zesty kick. Protein-rich black beans and sweet corn kernels simmer in a savory vegetable broth, while crispy homemade tortilla strips add the perfect crunch to every spoonful. Quick to prepare in just 45 minutes, this easy, meatless soup is finished with fresh lime juice, creamy avocado slices, and a sprinkle of cilantro for a bright, refreshing touch. Perfect for a cozy family dinner or as a crowd-pleasing dish, this vegetarian tortilla soup is as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Zucchini, diced
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 15-ounce can Diced tomatoes (fire-roasted, if available)
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Corn kernels (frozen or canned and drained)
- 5 cups Vegetable broth
- 2 tablespoons Fresh lime juice
- 5 small Corn tortillas, cut into strips
- 1 medium Avocado, sliced
- 0.25 cup Cilantro leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil (for frying tortilla strips)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic, red bell pepper, green bell pepper, and zucchini, and sauté for 5-6 minutes until the vegetables soften.
Sprinkle the ground cumin, chili powder, and smoked paprika over the vegetables, and cook for 1-2 minutes until fragrant.
Add the canned diced tomatoes, black beans, corn kernels, and vegetable broth. Stir to combine.
Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
While the soup is simmering, prepare the tortilla strips: heat the vegetable oil in a skillet over medium-high heat.
Carefully fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per batch. Remove and drain on paper towels.
Season the soup with salt, black pepper, and lime juice, then taste and adjust seasonings if needed.
Ladle the soup into bowls and top with crispy tortilla strips, sliced avocado, and chopped cilantro before serving.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 11.0 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1156 mg | 25% | |
*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.
