Vegetarian Tortilla Soup
A warm, comforting soup packed with vibrant vegetables, beans, and spices, perfect for any season and incredibly easy to make.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup bell pepper, chopped
- 2 medium carrots, diced
- 1 medium zucchini, diced
Canned Ingredients
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
Liquid Ingredients
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream Use coconut cream for a vegan option.
Spices and Seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Garnishing
- 1 cup tortilla strips For garnish.
- 1/4 cup chopped cilantro For garnish.
- 1 lime wedges For serving.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 to 5 minutes.
- Add the chopped bell pepper, diced carrots, and zucchini. Stir frequently for about 5 minutes until they soften.
- Stir in the black beans, corn, and diced tomatoes with their juices.
- Pour in the vegetable broth.
Cooking
- Stir in the cumin, chili powder, salt, and pepper. Bring to a gentle boil.
- Reduce heat and let it simmer for 15 to 20 minutes.
- Stir in the heavy cream or coconut cream until heated through.
Serving
- Ladle the hot soup into bowls.
- Garnish with crispy tortilla strips and chopped cilantro.
- Serve with lime wedges on the side.
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Notes
Customize spice levels with jalapeños or cayenne. Use seasonal vegetables or even blend for a creamier texture. The soup stores well and can taste better the next day.