Description
Vegetarian Tortilla Soup is a hearty, flavorful meal made with black beans, smoky chili peppers, and fresh vegetables. Topped with crispy tortilla strips and garnished with cilantro and lime, this comforting soup is a perfect plant-based option for any occasion.
Ingredients
2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste
1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 large yellow or red onion, chopped
1 medium red bell pepper, chopped
¼ teaspoon fine salt, more to taste
4 cloves garlic, pressed or minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
4 cups (32 ounces) vegetable broth
4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
¼ cup chopped fresh cilantro, divided
1 to 2 tablespoons lime juice, to taste
Freshly ground black pepper, to taste
Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese, or drizzle of sour cream
Instructions
- Toast the chili peppers (if using dried): In a dry skillet or over a gas flame, toast the chili peppers, turning as needed, until fragrant and slightly darkened (about 1-2 minutes). Once cooled, roughly chop them, discarding seeds and stems. Blend the tomatoes and chopped peppers in a blender until smooth. Set aside.
- Sauté the vegetables: In a medium Dutch oven or soup pot, warm 2 tablespoons of olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion becomes tender and translucent (about 5-7 minutes).
- Add garlic and spices: Add the garlic and cumin (and chili powder, if using) to the pot, cooking for about 1 minute until fragrant.
- Simmer the soup: Stir in the tomato-chili pepper mixture (or just tomatoes if using chili powder) and cook for another minute. Add the beans and vegetable broth, stirring to combine. Bring the mixture to a simmer, then reduce heat and maintain a gentle simmer for 30 minutes.
- Prepare crispy tortilla strips: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Toss the tortilla strips with the remaining 2 teaspoons olive oil and a pinch of salt. Bake for 8-12 minutes, tossing halfway through, until golden and crispy. Set aside.
- Finish the soup: Stir most of the cilantro into the soup, reserving some for garnish. Add lime juice to taste and adjust seasoning with salt and more lime juice if desired.
- Serve: Divide the soup into bowls and top with crispy tortilla strips, reserved cilantro, and any additional garnishes like avocado, radish, or feta cheese. Enjoy!
Notes
- For a gluten-free version, use certified gluten-free corn tortillas or tortilla chips.
- To make it vegan or dairy-free, skip the cheese and sour cream toppings.
- Adjust the spice level by increasing the amount of chili peppers or adding cayenne pepper.
- Feel free to add more vegetables like sweet potatoes, zucchini, or corn for a heartier soup.
- Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months.
- For extra convenience, you can substitute tortilla chips for the homemade tortilla strips as a topping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
