Vegetarian Tortilla Soup
Ingredients
- 66-inch corn tortillas
- olive oil
- kosher salt
- 1yellow onion
- 1green bell pepper
- 4 mediumgarlic cloves
- 215-ounce cans black beans
- 2 tbspextra-virgin olive oil
plus more for brushing
- 2 tspdried oregano
- 1 tspground cumin
- 128-ounce can crushed fire roasted tomatoes
- 15ounce can corn
or 1 1/2 cups frozen
- 1 ½ tbspadobo sauce
from 1 can chipotle peppers in adobo sauce
- 1 quartvegetable broth
- 1 tspkosher 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.)
Vegetarian Tortilla Soup
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About this Recipe
Craving a bowl of warm, comforting soup that tastes like it simmered all day but comes together in just 30 minutes? This easy Vegetarian Tortilla Soup delivers big, smoky flavors with the hearty goodness of black beans and corn, perfect for a busy weeknight.
Why This Recipe Works
The secret to this soup's incredible depth is a clever combination of fire-roasted crushed tomatoes and rich adobo sauce from chipotle peppers. These ingredients infuse the broth with a complex, smoky warmth usually found in slow-cooked dishes. Plus, the quick sauté of onion, bell pepper, and garlic builds a robust flavor base, ensuring every spoonful is satisfying without the long wait.
What to Expect
Prepare for a truly vibrant and flavorful experience. You'll savor a rich, savory broth with a delightful smoky undertone from the adobo, complemented by the sweetness of corn and the earthiness of black beans. Each bite offers a hearty texture, perfectly balanced by the signature crunch of crispy corn tortilla strips on top. This naturally gluten-free and vegan soup is surprisingly filling, making it a delicious and wholesome main dish for anyone looking for a meatless meal.
Customization & Variations
This versatile soup welcomes your personal touch. Feel free to adjust the spice level by adding more or less adobo sauce to suit your taste. While black beans and corn are star ingredients, you could explore adding other quick-cooking vegetables like zucchini or diced sweet potatoes to the pot. For an extra layer of flavor, consider a squeeze of fresh orange juice along with the lime.
Serving & Context
This Vegetarian Tortilla Soup is ideal for a cozy weeknight dinner or a casual lunch. Serve it piping hot, garnished generously with fresh lime wedges and a handful of bright cilantro for a burst of freshness that cuts through the smoky richness.