Description
Vegetarian Tortilla Soup is a vibrant and hearty dish that brings warmth and comfort to any chilly evening. This flavorful soup features sautéed onions, zesty bell peppers, and protein-packed black beans in a rich vegetable broth. Topped with crispy tortilla strips and fresh avocado, it’s perfect for cozy gatherings or a simple weeknight dinner. Quick to prepare and easy to customize, this recipe is sure to please everyone at your table.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup bell peppers (any color), chopped
- 1 medium zucchini, sliced into half-moons
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes with juices
- 4 cups low-sodium vegetable broth
- 2 tsp chili powder
- 1 tsp ground cumin
- Juice of 1 lime
Instructions
- In a large pot over medium heat, add olive oil. Once hot, sauté the diced onion until translucent. Add minced garlic and stir until fragrant.
- Add chopped bell peppers and zucchini; cook for about 5 minutes until softened.
- Stir in corn, black beans, diced tomatoes (with juices), vegetable broth, chili powder, and cumin. Bring to a boil.
- Reduce heat to low and simmer uncovered for about 10 minutes to meld flavors.
- Before serving, add fresh lime juice and adjust seasonings as needed.
- Serve hot in bowls topped with crispy tortilla strips and optional garnishes like avocado slices or cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 560mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg