Vegetarian Tortilla Soup
This Vegetarian Tortilla Soup is topped with fresh flavors and oven-roasted corn tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: Serves 4-6 people 1x
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
- First, preheat your oven to 350 degrees Fahrenheit and lay your tortilla strips in a single layer on a baking sheet.
- Bake for 6 minutes, toss the tortilla strips and then bake for another 6 minutes.
- Remove the tortilla strips from the oven and set them to the side.
- 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.
- Then add the minced garlic and sauté for an additional minute.
- Stir in 1 & 1/2 cups diced tomatoes, 4 cups vegetable broth, black beans, 1 cup corn, and 1 tablespoon lime juice.
- Bring to a simmer and cook for 10-15 minutes, adding salt to taste.
- Serve warm and top with homemade tortilla chips, queso fresco, avocado, cilantro, and a squeeze of lime.
Find it online: https://domesticallyblissful.com/vegetarian-tortilla-soup/
