Vegetarian Tortilla Soup
This easy vegetarian tortilla soup recipe comes together in just 30 minutes but tastes like it simmered all day! Packed with black beans, corn, and smoky adobo flavor, it's topped with crispy tortilla strips for the perfect weeknight dinner.
Ingredients
- 66-inch corn tortillas
- olive oil
- kosher salt
- 1yellow onion
- 1green bell pepper
- 4 mediumgarlic cloves
- 215-ounce cans black beans
- 2 tablespoonsextra-virgin olive oil, plus more for brushing
- 2 teaspoonsdried oregano
- 1 teaspoonground cumin
- 128-ounce can crushed fire roasted tomatoes
- 15ounce can corn (or 1 1/2 cups frozen)
- 1 ½ tablespoonsadobo sauce (from 1 can chipotle peppers in adobo sauce)
- 1 quartvegetable broth
- 1 teaspoonkosher salt, plus more for sprinkling
- 1lime, cut into wedges for garnish
- 1handful cilantro, for garnish
Directions
- 1
Preheat the oven to 375°F.
- 2
Make the tortilla strips: Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.
- 3
Make the soup: In a large pot or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the cumin for 1 minute. Add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. Bring to a boil, then simmer for 10 minutes.
- 4
Taste and add additional adobo sauce or kosher salt if desired.
- 5
Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, torn cilantro leaves, and plenty of lime juice. (Add Mexican hot sauce if desired.)