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Vegetarian Tortilla Soup
Vegetarian Tortilla Soup
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Tex-Mex inspired vegetarian tortilla soup with bell peppers, jalapeños, black beans, corn, and crispy corn tortillas. A must-try easy recipe.
Ingredients:
  • 12 (6-inch) corn tortillas, divided
  • 2 tablespoons extra virgin olive oil, divided
  • 1 1/2 teaspoons salt, divided
  • 1 large yellow onion, finely chopped
  • 1 large green bell pepper, stemmed, seeded, and finely chopped
  • 2 jalapeños, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1 (15.5-ounce) can corn, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 4 cups vegetable stock
  • 1 tablespoon tomato paste
  • 2 scallions, trimmed and chopped
  • 1 tablespoon fresh lime juice
  • For optional garnishes
  • Fresh cilantro, chopped
  • Queso fresco, crumbled
  • Mexican-style cheese, shredded
  • Radishes, thinly sliced
  • Avocado, diced
  • Sour cream
Instructions:
  • Preheat the oven to 350°F. Cut two to three stacked tortillas into 1/4-inch strips on a cutting board. For smaller strips, cut them in half. Set aside half of the strips. Place the rest on a baking sheet, add 1 tablespoon olive oil and 1/2 teaspoon salt. Toss to coat and bake for 10-15 minutes until golden and crispy. Watch closely after 10 minutes to prevent burning. Cool before using.
  • In a large Dutch oven over medium heat, heat 1 tablespoon of olive oil until glistening. Add onions and sauté for 2 to 3 minutes until slightly softened. Incorporate bell pepper and jalapeños, and cook for 3 to 4 minutes until beginning to soften. Stir in garlic and sauté for 1 minute until fragrant and onions are translucent.
  • Combine all ingredients: Combine diced tomatoes, black beans, corn, chili powder, cumin, oregano, coriander, garlic powder, 1 teaspoon salt, black pepper, and bay leaf. Mix well, then add vegetable stock and tomato paste, stirring to combine.
  • Bring the soup to a gentle boil over medium-high heat, then simmer uncovered on medium-low heat for 15 minutes.
  • Stir in the unbaked tortilla strips, scallions, and lime juice. Simmer for 5 minutes.
  • To serve, carefully pour the soup into bowls. Finish with crunchy tortilla strips and a variety of delicious toppings such as fresh cilantro, queso fresco, Mexican cheese blend, sliced radishes, avocado slices, and a dollop of sour cream. Enjoy this dish and let us know your thoughts by rating it below!

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