Description

This Vegetarian Tortilla Soup is a hearty and flavorful plant-based dish featuring a medley of fresh vegetables, black beans, and aromatic spices simmered in a rich vegetable broth. Topped with crispy baked tortilla strips, fresh cilantro, creamy avocado, and a bright squeeze of lime, this soup is perfect for a cozy, nutritious meal that’s both comforting and satisfying.

Ingredients

Scale

Base Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper (red or green), diced
1 zucchini, diced
1 carrot, diced

Beans and Broth

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes (with juice)
4 cups vegetable broth

Spices

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste

Toppings and Garnish

4 corn tortillas (cut into strips for baking)
Fresh cilantro, chopped (to taste, for garnish)
Avocado, diced (to taste, for topping)
Lime wedges (to serve)

Instructions

Heat the olive oil: In a large pot or Dutch oven, warm the olive oil over medium heat to prepare for sautéing the vegetables.
Sauté the onion: Add the diced onion to the pot and cook for about 3-4 minutes until translucent, allowing the natural sweetness to develop.
Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its fragrant aroma.
Sauté vegetables: Add the diced bell pepper, zucchini, and carrot to the pot. Cook for 5-7 minutes until the vegetables begin to soften, stirring occasionally.
Add beans, tomatoes, broth, and spices: Incorporate the black beans, diced tomatoes with juice, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine all ingredients well.
Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for about 20 minutes, stirring occasionally to meld the flavors.
Prepare tortilla strips: While the soup simmers, preheat your oven to 375°F (190°C). Cut the corn tortillas into strips and spread them evenly on a baking sheet.
Bake tortilla strips: Bake for 10-12 minutes until the strips are crispy and golden brown, perfect for topping the soup.
Adjust seasoning: Taste the soup once it’s done and adjust salt and pepper if needed to your preference.
Serve: Ladle the hot soup into bowls and top with crispy tortilla strips, chopped cilantro, diced avocado, and a lime wedge on the side for squeezing.

Notes

For extra protein, add cooked quinoa or brown rice to the soup before serving.
If you prefer a spicier soup, add a chopped jalapeño when sautéing the vegetables.
To make this soup gluten-free, verify that the corn tortillas are certified gluten-free.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
For a creamier texture, blend a portion of the soup before adding the toppings.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering, Baking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 260 kcal
Sugar: 6 g
Sodium: 480 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 10 g
Protein: 9 g
Cholesterol: 0 mg

Keywords: vegetarian tortilla soup, black bean soup, healthy tortilla soup, Mexican vegetarian soup, easy vegetable soup