Vegetarian Tortilla Soup

This easy vegetarian tortilla soup is a hearty, flavorful meal made with pantry staples like black beans, corn, tomatoes, and warming spices. It's a satisfying one-pot dinner packed with plant-based protein and fiber, perfect for busy weeknights and ideal for anyone seeking a healthy vegetarian soup recipe.

COOK TIME: 30 minutes

PREP TIME: 15 minutes

SERVINGS: 6

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INGREDIENTS

• 1 ½ tablespoons olive oil

•  1 medium yellow onion

•  3 cloves garlic

•  1 medium jalapeño pepper

•  1 medium red bell pepper

•  1 teaspoon ground cumin

•  1 teaspoon chili powder

•  ½ teaspoon smoked paprika

•  ½ teaspoon salt

•  ¼ teaspoon ground black pepper

•  4 cups low-sodium vegetable broth

•  1 can (15 ounces) black beans

•  1 can (15 ounces) fire-roasted diced tomatoes

•  1 cup frozen corn

•  1 tablespoon fresh lime juice

•  6 small corn tortillas

•  ¼ cup fresh cilantro leaves

•  1 medium avocado

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INSTRUCTIONS

1. Peel and dice the onion. Peel and mince the garlic. Remove the stem and seeds from the jalapeño and finely chop. Remove the stem and seeds from the red bell pepper and chop into bite-sized pieces.
   

2. Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, jalapeño, and red bell pepper. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are softened.
   

3. Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
   

4. Rinse and drain the black beans. Add the black beans, fire-roasted diced tomatoes (with their juices), frozen corn, and vegetable broth to the pot. Stir to combine.
   

5. Bring the soup to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
   

6. While the soup simmers, preheat the oven to 375°F (190°C). Stack the corn tortillas and slice them into thin strips using a sharp knife.
   

7. Arrange the tortilla strips in a single layer on a baking sheet and bake for 10–12 minutes, flipping halfway through, until they are crisp and golden brown. Set aside to cool.
   

8. Remove the soup from the heat and stir in the fresh lime juice.
   

9. Serve the soup hot, topped with crispy tortilla strips. Wash and chop the cilantro and slice the avocado just before serving, then use to garnish as desired.
   

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Storing Leftovers:

Allow soup to cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Reheat to 165°F (74°C) before consuming. Store tortilla strips separately in an airtight container at room temperature for up to 3 days to maintain crispness.

Ingredient Substitutions:

• Use 1 teaspoon of garlic powder and 1 teaspoon of onion powder if fresh garlic and onion are unavailable.

• Canned or jarred roasted red peppers can be used in place of fresh bell pepper.

• If you don’t have fire-roasted diced tomatoes, regular diced tomatoes will work fine.

• A pinch of cayenne pepper can substitute for jalapeño if heat is desired without fresh chiles.
  
  

Disclaimer: This recipe contains no meat, poultry, or seafood. However, always ensure that all ingredients, especially canned goods and broth, are cooked and stored according to USDA food safety guidelines.