Hearty Vegetarian Tortilla Soup Recipe
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
8 Servings
Ingredients
  • 1 onion
  • 1 red pepper
  • 1 jalapeño
  • 4 cloves garlic
  • ½ bunch cilantro
  • 1 tablespoon + 2 teaspoons olive or avocado oil, divided
  • 4 cups vegetable broth
  • 1 (28-ounce) can fire-roasted tomatoes, undrained
  • 2 cans black beans, rinsed and drained
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 ¼ teaspoons salt, divided
  • ½ teaspoon pepper
  • 1 cup corn
  • juice of 1 lime
  • 8 (6-inch) corn tortillas
  • 1 avocado, for topping
Directions
  1. Preheat oven to 400 F
  2. Chop the onion, red pepper, jalapeño, garlic, and cilantro.
  3. Put 1 tablespoon of oil into a large stock pot and bring heat to medium-high. Add the onion, red pepper, jalapeno, and garlic. Cook for 5 minutes, stirring frequently.
  4. Add broth, fire-roasted tomatoes, black beans, chili powder, cumin, salt, and pepper.
  5. Bring to a boil then lower to simmer, cover, and cook for 30 minutes.
  6. Slice 4 of the tortillas into 2x2-inch pieces. Slice the remaining 4 tortillas into ¼x2-inch thin strips.
  7. Toss the strips with the remaining 2 teaspoons of oil and ¼ teaspoon of salt.
  8. Lay these out on a baking tray and bake for 10 minutes, flipping halfway through.
  9. After the soup has simmered for 30 minutes, add the cilantro, corn, lime juice, and the 2-inch tortilla squares. Stir to combine.
  10. Top with sliced avocado and any other toppings you desire.