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Vegetarian Tortilla Soup

This Vegetarian Tortilla Soup is a hearty and flavorful dish packed with vegetables and spices, topped with crispy tortilla strips for a delightful crunch. Perfect as a warming meal, it's nutritious and satisfying without the meat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 250 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 baking sheet
  • 1 measuring cups and spoons
  • 1 ladle
  • 1 wooden spoon or spatula

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (with juice)
  • 4 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt
  • to taste pepper
  • 4 corn tortillas Cut into strips for baking.
  • to taste fresh cilantro, chopped For garnish.
  • to taste avocado, diced For topping.
  • to serve lime wedges

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic and cook for an additional 1 minute.
  • Add the diced bell pepper, zucchini, and carrot. Sauté for 5-7 minutes until the vegetables begin to soften.
  • Incorporate the black beans, diced tomatoes (with juice), vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.
  • While the soup is simmering, preheat the oven to 375°F (190°C). Cut the corn tortillas into strips and spread them on a baking sheet.
  • Bake the tortilla strips for 10-12 minutes, or until they are crispy and golden brown.
  • Once the soup is ready, taste and adjust the seasoning if necessary.
  • Serve the soup hot, topped with crispy tortilla strips, chopped cilantro, diced avocado, and a lime wedge on the side.

Notes

Feel free to add any extra vegetables you have on hand, such as corn or green beans.
For a spicier kick, add diced jalapeños or a dash of hot sauce.
Leftover soup can be stored in the refrigerator for up to 3 days in an airtight container. Reheat before serving.