Vegetarian Tortilla Soup
A delightful and hearty soup packed with fresh vegetables and spices, perfect for any cozy gathering or meal.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing
- 1 large onion, chopped Adds flavor
- 2 cloves garlic, minced Enhances aroma
- 1 large bell pepper, chopped Adds sweetness and color
- 2 medium carrots, diced For texture
- 1 medium zucchini, diced For nutrition
Canned and Broth Ingredients
- 1 can black beans, drained and rinsed Adds protein
- 1 can corn, drained For sweetness
- 1 can diced tomatoes with green chilies For acidity and flavor
- 4 cups vegetable broth Base of the soup
Spices and Cream
- 1 teaspoon cumin For warmth
- 1 teaspoon chili powder For spiciness
- 1 cup heavy cream or coconut cream For creaminess
- Salt and pepper to taste Salt and pepper For seasoning
Garnishes
- Tortilla strips as needed Tortilla strips for garnish For crunch
- Chopped cilantro as needed Chopped cilantro for garnish For freshness
- Lime wedges as needed Lime wedges for serving Adds acidity
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Stir for 3-5 minutes until the onion is translucent and fragrant.
- Add the chopped bell pepper, diced carrots, and zucchini. Stir for 5 minutes until the veggies are tender.
Cooking
- Mix in the black beans, corn, and diced tomatoes (with juices). Pour in the vegetable broth.
- Add the cumin, chili powder, salt, and pepper. Stir well and bring to a gentle boil.
- Reduce heat and let it simmer for 15-20 minutes.
Finishing Touches
- Stir in the heavy cream or coconut cream, and mix until heated through.
- Ladle soup into bowls and garnish with tortilla strips, chopped cilantro, and lime wedges.
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Notes
Use fresh ingredients for best flavor. Adjust spice levels and cream options according to dietary preferences. This soup can be made ahead and stored in the refrigerator.