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Vegetarian Tortilla Soup

Vegetarian Tortilla Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 tbsp neutral oil, divided
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 4 cups vegetable broth
  • 3 (6-inch) corn tortillas, cut into thin strips
  • 1 avocado, sliced
  • Fresh lime wedges and chopped cilantro
  • Salt to taste

Method
 

  1. Sauté the onion in 1 tbsp oil over medium heat for 5 minutes until translucent. Add garlic, chili powder, and cumin; cook 30 seconds.
  2. Stir in tomatoes, beans, corn, and broth. Bring to a simmer and cook 15 to 20 minutes until the broth deepens. Season with salt carefully.
  3. While the soup simmers, fry tortilla strips in the remaining 1 tbsp oil over medium heat for 2 to 3 minutes, flipping once until golden and crisp. Sprinkle with salt.
  4. Ladle soup into bowls, top with avocado slices and crispy tortilla strips, then finish with lime and cilantro. Serve immediately.

Notes

If you want to prep ahead, make the soup base and refrigerate it overnight. Fry the tortilla strips and slice the avocado just before serving so the toppings stay crunchy and vibrant. For a thicker texture, blend a cup of the soup and stir it back in.