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Vegetarian Tortilla Soup

Sensational Vegetarian Tortilla Soup

You will adore this vegetarian tortilla soup because it tastes like it simmered all day.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 6 small corn tortillas (cut into thin strips)
  • 2 cans 15 oz black beans (drained and rinsed)
  • 1 can 14.5 oz crushed tomatoes
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 1 1/2 cups corn kernels (frozen or canned, drained)
  • 6 cups low-sodium vegetable broth
  • 1 medium yellow onion (diced)
  • 1 medium red bell pepper (diced)
  • 1 small jalapeño (sliced: seeded for mild)
  • 4 cloves garlic (minced)
  • 1 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 1/2 tsp chili powder (mild)
  • 1 tsp smoked paprika
  • 1 tsp dried oregano (Mexican if available)
  • 1 1/4 tsp salt (to taste)
  • 1/2 tsp black pepper
  • 2 tbsp fresh lime juice (plus wedges for serving)
  • 2 tbsp olive oil
  • 2 tbsp neutral oil (for frying or baking strips: if pan-toasting, 1 tablespoon)

Method
 

  1. Toast tortilla strips (8–12 minutes): Toss strips with 1 tbsp neutral oil and a pinch of salt. Bake at 375°F for 8–12 minutes on a rimmed baking sheet, tossing once, until golden and crisp, or pan‑toast over medium heat 5–7 minutes. Set aside.
  2. Sauté aromatics (6–8 minutes): Heat 2 tbsp olive oil in a large pot (I use this 6‑quart enameled Dutch oven) over medium heat. Add onion, red bell pepper and jalapeño with ¼ tsp salt. Cook, stirring, until softened and lightly browned.
  3. Bloom spices and garlic (1–2 minutes): Stir in garlic, cumin, chili powder, smoked paprika and oregano. Cook 1–2 minutes, stirring, until fragrant and lightly toasted.
  4. Build the base (2–3 minutes): Add tomato paste and cook, stirring, until darkened. Stir in fire‑roasted diced tomatoes and crushed tomatoes until the mixture looks thick and cohesive.
  5. Simmer the soup (15–20 minutes): Pour in vegetable broth and black beans. Bring to a gentle boil, then reduce to a steady simmer. Cook 15–20 minutes, partially covered, until slightly thickened and flavorful.
  6. Finish and season (3–4 minutes): Stir in corn and simmer 3 minutes. Turn off heat; add lime juice, salt and black pepper to taste.
  7. Serve: Ladle into bowls. Top with tortilla strips and optional choices of avocado, cilantro, cheese, radishes, yogurt or sour cream, plus extra lime wedges.

Notes

Refer to complete step by step instructions below.