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Vegetarian Tortilla Soup

This vibrant Mexican-inspired dish not only warms your soul but delivers an impressive nutritional punch with every spoonful. Our vegetarian tortilla soup brings together the smoky flavors of roasted vegetables, the richness of beans, and the perfect balance of spices – all without the meat but certainly not lacking in flavor or satisfaction.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Mexican, Southwestern
Servings 6 portions
Calories 385 kcal

Equipment

  • Dutch Oven or Large Soup Pot
  • Baking Sheet
  • Cutting Board
  • Chef's Knife

Ingredients
  

For the Soup Base

  • 2 tablespoons olive oil
  • 1 large yellow onion diced (about 1 cup)
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 jalapeño seeds removed and finely diced (optional for extra heat)
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 6 cups vegetable broth low-sodium preferred
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups corn kernels fresh or frozen
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) pinto beans rinsed and drained
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped
  • salt and pepper to taste

For the Garnish

  • 4 corn tortillas cut into thin strips
  • 1 avocado diced
  • 1/2 cup Mexican cheese blend or cotija cheese shredded or crumbled
  • 1/4 cup Mexican crema or sour cream
  • fresh cilantro leaves for garnish
  • lime wedges for serving
  • sliced jalapeños optional

Instructions
 

  • Preheat your oven to 375°F (190°C). Cut corn tortillas into thin strips, about ¼-inch wide. Place them on a baking sheet, lightly spray with cooking oil, and season with a pinch of salt. Bake for 10-12 minutes until golden and crispy, tossing halfway through. Set aside to cool completely.
  • In a large Dutch oven or soup pot, heat olive oil over medium heat. Add diced onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
  • Add diced bell peppers and jalapeño (if using) to the pot. Cook for 5 minutes until slightly softened. Stir in cumin, chili powder, oregano, and smoked paprika, cooking for 1 minute to toast the spices and release their aromatic oils.
  • Pour in vegetable broth and fire-roasted tomatoes with their juices. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, allowing the flavors to meld together.
  • Stir in black beans, pinto beans, and corn. Return to a simmer and cook for an additional 10 minutes. The starch from the beans will naturally thicken the soup slightly.
  • Remove from heat and stir in lime juice and chopped cilantro. Season with salt and pepper to taste. Allow the soup to rest for 5 minutes before serving.
  • Ladle the hot soup into bowls. Top generously with crispy tortilla strips, diced avocado, cheese, a dollop of crema or sour cream, additional cilantro, and a lime wedge. For those who enjoy extra heat, add sliced jalapeños.

Notes

- Tortilla strips can be made up to 3 days ahead and stored in an airtight container
- For a gluten-free version, ensure your tortillas are 100% corn
- Vegan? Skip the cheese and use plant-based sour cream
- Swap black beans for kidney beans if preferred
- No fire-roasted tomatoes? Regular diced tomatoes with ¼ teaspoon liquid smoke will create a similar flavor profile
- This soup freezes well for up to 3 months in individual portions (without garnishes)

Nutrition

Calories: 385kcalCarbohydrates: 52gProtein: 14gFat: 15gSaturated Fat: 4gSodium: 720mgFiber: 13gSugar: 8gVitamin A: 35IUVitamin C: 110mgCalcium: 15mgIron: 20mg
Keyword Vegetarian Tortilla Soup, Meatless Soup, Mexican Soup, Healthy Soup
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