Vegetarian Tortilla Soup
This Vegetarian Tortilla Soup is bold, smoky, and deeply satisfying—made with hearty beans, sweet corn, warm spices, and a rich tomato-based broth. It’s an easy, budget-friendly, plant-based soup that tastes like it simmered all day and is perfect for weeknight dinners or meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 28 oz can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 2 15 oz cans black beans, rinsed and drained
- 1½ cups corn frozen or canned, drained
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 tablespoons fresh lime juice
- For serving optional
- Tortilla strips or crushed tortilla chips
- Avocado slices
- Fresh cilantro
- Shredded cheese or dairy-free cheese
- Sour cream or plant-based crema
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell pepper; cook for 5–6 minutes until softened.
- Stir in garlic, chili powder, cumin, and smoked paprika. Cook for 30 seconds until fragrant.
- Add crushed tomatoes, vegetable broth, black beans, and corn.
- Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for 20–25 minutes, stirring occasionally.
- Remove from heat and stir in lime juice.
- Taste and adjust seasoning with more salt or lime as needed.
- Ladle into bowls and top with tortilla strips and desired toppings.
Notes
- Blooming the spices briefly in oil is key for deep flavor.
- Lime juice added at the end brightens the entire soup.
- Add toppings just before serving to keep them crunchy.