Description
Warm your soul with this comforting Vegetarian Tortilla Soup, featuring a rich tomato and chile broth thickened with corn tortillas. Each bowl is a delightful mix of vibrant flavors, fresh ingredients, and hearty textures. Perfect for chilly evenings or casual gatherings, this easy-to-make soup is sure to impress family and friends alike.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 bell peppers (red or yellow), chopped
- 28 oz canned fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- 4 corn tortillas, cut into strips
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 can (15 oz) black beans, rinsed and drained
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
- In a large pot over medium heat, add olive oil. Once hot, sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and bell peppers; cook until softened.
- Stir in fire-roasted diced tomatoes along with their juices. Pour in vegetable broth and bring to a gentle simmer. Add chili powder and cumin.
- Toss in tortilla strips; stir well. Allow to simmer for about 10 minutes as the tortillas thicken the soup.
- Gently fold in black beans and heat through for another 5 minutes. Adjust seasoning if needed.
- Just before serving, squeeze in lime juice and stir in chopped cilantro.
- Serve hot in bowls, garnished with extra cilantro or avocado slices if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 230
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg