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Vegetarian Tortilla Soup


  • Author: Vicky and Ruth
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 cups 1x
  • Diet: Vegetarian

Description

This recipe for veggie tortilla soup is satisfying, hearty, and filled with black beans and corn! Enjoy it piping hot in the winter or warm in the spring and summer months.


Ingredients

Scale
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 large onion, diced
  • 1 large jalapeño pepper, diced small - (see note #3)
  • 3/4 tsp cumin
  • 1 tsp prepared chili powder (see note #2)
  • 1/2 tsp chili lime 
  • 1-28 ounce can crushed tomatoes - (see note #4)
  • 1 - 15 ounce can of black beans (with the water)
  • 1 1/2 cups frozen corn kernels
  • 2 tbsp chipotles en adobo ( use less,  if you want less heat)

For the tortilla strips

  • 10 small 100% corn tortillas
  • 2 tbsp extra virgin olive oil
  • 1 tsp chili lime seasoning  (see note #1)
  • 1 tsp chili powder seasoning

Instructions

  1.  Heat the olive oil in a soup pot. Add the tomato paste and salt and cook over medium-high heat for 2 minutes, stirring frequently, until the tomato paste darkens in color
  2. Add the onion and jalapeño, and cook for about 5 minutes, adding about 1/4 cup of water at a time to prevent them from burning
  3. Add the cumin, chili powder, chili lime, crushed tomatoes, black beans, corn an chipotle, and bring to a boil. Reduce the heat to low, cover the pot and simmer for 20-30 minutes
  4. While the soup cooks prepare the tortilla strips

For the tortilla strips

  1. Heat the oven to 375F. Line a large baking sheet with parchment paper (you might need to use 2 baking sheets they're not crowded)
  2. Stack all the tortillas on a cutting board. Make 1/2" slices horizontally and vertically, until you get bite-size tortilla strips
  3. Place the cut tortilla strips in a large bowl , add the oil and the spices and mix well, so all the tortilla pieces are well coated
  4. Arrange them on the baking sheet and bake for 8 minutes.  Turn off the oven and leave the tortilla chips in the oven until the oven cools. This will crisp them up

Serve soup hot or warm and top with tortilla strips and your choice of toppings:

  • Tortilla strips
  • Cashew Sour Cream
  • Fresh avocado
  • Cilantro
  • Slices of lime
  • Yogurt
  • Regular Sour Cream
  • Jalapño Slices
  • Fresh Tomatoes
  • Shredded cheese ( regular or vegan)

 

Notes

  1. Since the chili lime seasoning contains salt we did not add any more salt when making the tortilla strips.
  2. In the US, chili powder is generally a blend of spices that does include chilies but also has cumin, garlic powder, and herbs that dampen the heat of the chilies. In other countries, chili powder is could be made only from chilies. Keep this in mind when using chili powder outside the US, or your dish will come up really spicy.
  3. If you don't want to use a jalapeño pepper, you can use a small bell pepper
  4. If you want your soup to have a smokey flavor, fire-roasted tomatoes instead of crushed tomatoes.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 1/3 cups
  • Calories: 262
  • Sugar: 4.7
  • Sodium: 747
  • Fat: 9.1
  • Saturated Fat: 1.4
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 40.7
  • Fiber: 9.3
  • Protein: 8.5
  • Cholesterol: 0

Keywords: vegan, gluten-free, kosher, tortilla soup, homemade