Vegetarian Tortilla Soup
A soul-warming vegetarian tortilla soup with smoky fire-roasted tomatoes, black beans, corn, zesty spices, and crunchy tortilla strips, topped with avocado, cilantro, and lime. Comforting, hearty, and easily customizable for weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can fire-roasted diced tomatoes 15 ounces
- 4 cups vegetable broth
- 1 can black beans drained and rinsed
- 1 cup frozen or canned corn
- 1 tablespoon tomato paste
- Juice of 1 lime
- Corn tortillas sliced into thin strips
- 1 avocado diced
- Fresh cilantro chopped
- Shredded cheese
- Lime wedges for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
- Stir in the garlic, cumin, oregano, chili powder, smoked paprika, salt, and black pepper. Cook for another minute until fragrant.
- Add the fire-roasted tomatoes with their juices, vegetable broth, black beans, corn, and tomato paste. Stir well to combine.
- Bring the soup to a simmer and let it cook gently for 20 to 25 minutes, uncovered.
- While the soup simmers, prepare the tortilla strips by slicing corn tortillas into thin strips. Spread them on a baking sheet, spray lightly with oil, and bake at 375°F (190°C) for 10 to 12 minutes or until golden and crispy.
- Once the soup is ready, stir in the lime juice and taste for seasoning, adjusting salt or spice as needed.
- Serve hot in bowls, topped with crispy tortilla strips, avocado, cilantro, shredded cheese, and a squeeze of lime.
Nutrition
Calories: 310kcalCarbohydrates: 42gProtein: 10gFat: 13gSodium: 890mgFiber: 10gSugar: 6g
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