Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

from simplyrecipes.com
Dinner
35 min
6 servings
310 kcal / serving

Vegetarian tortilla soup is classic Tex-Mex: bell peppers, jalapeños, black beans, corn, and of course, crispy corn tortillas. This easy recipe will become your go-to.

Ingredients

  • 12corn tortillas, divided
  • 2 tablespoonsextra virgin olive oil, divided
  • 1 ½ teaspoonssalt, divided
  • 1 largeyellow onion, finely chopped
  • 1 largegreen bell pepper, stemmed, seeded, and finely chopped
  • 2jalapeños, seeded and finely chopped
  • 2 clovesgarlic, minced
  • 1can fire roasted diced tomatoes
  • 1can black beans, rinsed and drained
  • 1can corn, rinsed and drained
  • 2 teaspoonschili powder
  • 1 teaspoonground cumin
  • 1 teaspoondried oregano
  • ½ teaspoonground coriander
  • ½ teaspoongarlic powder
  • ½ teaspoonground black pepper
  • 1bay leaf
  • 4 cupsvegetable stock
  • 1 tablespoontomato paste
  • 2scallions, trimmed and chopped
  • 1 tablespoonfresh lime juice
  • fresh cilantro, chopped
  • lime wedges
  • queso fresco, crumbled
  • mexican-style cheese, shredded
  • radishes, thinly sliced
  • avocado, diced
  • sour cream

Directions

  1. 1

    Preheat the oven and bake the tortillas: Preheat the oven to 350°F. Working with two or three stacked tortillas at a time, place them on your cutting board and use a sharp knife to cut them into 1/4-inch strips. If you prefer smaller tortilla strips, you can cut them in half crosswise. Set half of the tortilla strips aside. You will stir them into the soup later. Place the remaining half on a large baking sheet. Add 1 tablespoon olive oil and 1/2 teaspoon salt and use your hands to toss and coat the tortilla strips. Spread them out into an even layer and bake for 10 to 15 minutes. Keep a close eye on them starting at the 10-minute mark to make sure they don’t burn. The tortilla strips are ready to remove from the oven when they are lightly golden in color and crispy. Set them aside to cool.

  2. 2

    Sauté the vegetables: Heat a large Dutch oven over medium heat. Add the remaining 1 tablespoon olive oil and when it’s hot (glistening but not smoking), add the onions. Sauté for 2 to 3 minutes. The onions will not be soft yet. Add the bell pepper and jalapeños and sauté until the onion and peppers begin to soften, 3 to 4 minutes. Add the garlic and sauté for about 1 minute, until garlic is fragrant and onions are starting to turn translucent.

  3. 3

    Add the remaining ingredients: Add the diced tomatoes, black beans, corn, chili powder, cumin, oregano, coriander, garlic powder, the remaining 1 teaspoon salt, black pepper, and bay leaf. Stir well to combine. Stir in the vegetable stock and tomato paste.

  4. 4

    Simmer the soup: Increase the heat to medium-high heat. When it comes to a gentle boil, reduce the heat to medium-low and simmer uncovered for 15 minutes.

  5. 5

    Add the remaining ingredients: Stir in the reserved unbaked tortilla strips, scallions, and lime juice. Simmer for 5 minutes.

  6. 6

    Serve: Ladle the soup into serving bowls. Top with crispy tortilla strips and any of your favorite garnishes like cilantro, queso fresco, shredded Mexican-style cheese blend, sliced radishes, avocados, and sour cream. Did you love this recipe? Give us some stars below!