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Vegetarian Tortilla Soup

This Vegetarian Tortilla Soup is topped with fresh flavors and oven-roasted corn tortilla chips.

This Vegetarian Tortilla Soup is topped with fresh flavors and oven-roasted corn tortilla chips.

Scale

Ingredients

Soup

  • 1 Tablespoons Olive Oil
  • 1/2 Cup Diced White Onion
  • 1 Pinch Salt
  • 1 Pinch Sugar
  • 1 & 1/2 Teaspoons Ground Cumin
  • 1/2 Teaspoon Chili Powder
  • 3 Large Garlic Cloves, minced
  • 1 & 1/2 Cups Tomatoes, diced
  • 4 Cups Vegetable Broth
  • 1 Can Black Beans (15 ounces), rinsed and drained
  • 1 Cup Corn, fresh or frozen (defrosted)
  • 1 Tablespoon Lime Juice, juiced

Toppings

  • 4 Corn Tortillas, cut into strips
  • Queso Fresco, crumbled
  • 1 Avocado, peeled, sliced, and diced
  • Fresh Cilantro, chopped
  • Lime, sliced
  • Sour Cream, optional

Instructions

  1. First, preheat your oven to 350 degrees Fahrenheit and lay your tortilla strips in a single layer on a baking sheet.
  2. Bake for 6 minutes, toss the tortilla strips and then bake for another 6 minutes.
  3. Remove the tortilla strips from the oven and set them to the side.
  4. While the tortilla strips are baking, in a large pot, heat 1 tablespoon olive oil at medium-high heat and sauté the 1/2 cup diced onions for 3-4 minutes with a pinch of salt, a pinch of sugar, 1 & 1/2 teaspoon ground cumin,  and 1/2 teaspoon chili powder.
  5. Then add the minced garlic and sauté for an additional minute.
  6. Stir in 1 & 1/2 cups diced tomatoes, 4 cups vegetable broth, black beans, 1 cup corn, and 1 tablespoon lime juice.
  7. Bring to a simmer and cook for 10-15 minutes, adding salt to taste. 
  8. Serve warm and top with homemade tortilla chips, queso fresco, avocado, cilantro, and a squeeze of lime.
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