Description
A creamy, hearty vegetarian tortilla soup with a spicy tomato base, black beans, corn, and crispy tortilla strips. It’s easy to make, packed with flavor, and perfect for a cozy weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and finely chopped (optional)
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 (15-ounce) can diced tomatoes
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn
- 1/2 cup heavy cream or full-fat coconut milk
- 1/2 cup shredded cheddar cheese or plant-based cheese (optional)
- Juice of 1 lime
- Fresh cilantro, for garnish
- Crispy tortilla strips or crushed tortilla chips, for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 4-5 minutes.
- Stir in garlic, jalapeño (if using), and red bell pepper. Cook for 2-3 minutes until fragrant.
- Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to coat the vegetables with spices.
- Add diced tomatoes (with juices), tomato paste, and vegetable broth. Bring to a simmer.
- Stir in black beans and corn. Simmer for 10-15 minutes to let the flavors blend.
- Reduce heat and stir in cream (or coconut milk) and cheese, if using. Let it melt in and make the soup creamy.
- Add fresh lime juice and adjust seasoning to taste.
- Ladle soup into bowls and top with crispy tortilla strips, fresh cilantro, and other desired toppings.
Notes
- Use coconut milk and plant-based cheese to keep it vegan.
- Fire-roasted tomatoes add extra smoky flavor.
- For more vegetables, add zucchini, spinach, or kale.
- Blend a portion of the soup for a thicker texture.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 25mg
