Vegetarian Tortilla Soup
Warm, hearty, and packed with bold flavors, this Vegetarian Tortilla Soup is the ultimate comfort food that’s both nourishing and satisfying. Bursting with Mexican-inspired spices like smoky paprika, cumin, and chili powder, this vibrant soup features wholesome ingredients like black beans, sweet corn, and juicy tomatoes simmered in a savory vegetable broth. Crispy homemade tortilla strips take this dish to the next level, adding a delightful crunch to every spoonful. Finished with fresh toppings like creamy avocado, zesty lime, and fragrant cilantro, this soup is as beautiful as it is delicious. Ready in just 45 minutes, it's the perfect quick and healthy meal for meatless Mondays or any day you crave a satisfying vegetarian dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium jalapeño pepper, seeded and diced (optional)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 14 ounces canned diced tomatoes
- 6 cups vegetable broth
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons lime juice
- 4 pieces corn tortillas, cut into thin strips
- 1 medium avocado, diced (for topping)
- 0.25 cup fresh cilantro, chopped (for topping)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until softened.
Stir in the minced garlic and jalapeño (if using), and cook for 1-2 minutes, until fragrant.
Add the ground cumin, chili powder, and smoked paprika. Stir and cook for another minute.
Pour in the canned diced tomatoes and their juices, along with the vegetable broth.
Bring the mixture to a simmer and let cook for 10 minutes to allow the flavors to meld.
Add the black beans and frozen corn to the pot. Simmer for another 5 minutes.
Stir in the lime juice and season with salt and black pepper to taste.
While the soup simmers, prepare the tortilla strips by preheating the oven to 375°F (190°C).
Arrange the tortilla strips on a baking sheet and spray or lightly brush with olive oil. Bake for 10 minutes, or until crispy, flipping halfway through.
Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, and a sprinkle of fresh cilantro.
Serve hot and enjoy your vegetarian tortilla soup!
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7208 mg | 313% | |
| Total Carbohydrate | 293.3 g | 107% | |
| Dietary Fiber | 76.2 g | 272% | |
| Total Sugars | 53.3 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 709 mg | 55% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 6372 mg | 136% | |
*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.
