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Creamy Vegetarian Tortilla Soup (Easy & Hearty)

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A creamy, hearty vegetarian tortilla soup loaded with vegetables, spices, and crispy tortilla strips. Perfect for a cozy and comforting meal that’s easy to prepare and full of flavor.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15 oz) can diced tomatoes
  • 1 (4 oz) can diced green chilies
  • 3 cups vegetable broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1/2 cup heavy cream or coconut cream for vegan option
  • Salt and pepper, to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Avocado, diced (for garnish)
  • Tortilla strips or crushed tortilla chips (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté for 3-4 minutes until translucent.
  3. Stir in garlic, cumin, smoked paprika, chili powder, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  4. Add diced tomatoes, green chilies, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Use an immersion blender to blend the soup slightly for a creamy texture, leaving some chunks for texture (optional).
  6. Add black beans and corn. Simmer for another 5-7 minutes.
  7. Stir in heavy cream (or coconut cream for vegan), and season with salt, pepper, and lime juice.
  8. Serve hot, topped with tortilla strips, avocado, and fresh cilantro.

Notes

  • Use coconut cream for a vegan version.
  • Adjust spice level by reducing or omitting cayenne pepper.
  • Store leftovers in an airtight container for up to 4 days in the fridge.
  • Top with shredded cheese or sour cream if not vegan.

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