Description
A warm and comforting creamy vegetarian tortilla soup filled with vibrant veggies and topped with crispy tortilla strips.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream (or coconut cream for a vegan option)
- Tortilla strips for garnish
- Chopped cilantro for garnish
- Avocado for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent and fragrant, about 3-4 minutes.
- Stir in the diced bell pepper and zucchini, cooking for an additional 5 minutes until they start to soften and release their flavors.
- Bring in the black beans, corn, diced tomatoes, vegetable broth, ground cumin, chili powder, salt, and pepper. Bring this lovely concoction to a gentle boil.
- Reduce the heat, allowing it to simmer for about 15 minutes so all those delicious flavors can blend and deepen.
- Add the heavy cream (or coconut cream for a vegan twist) to the pot and stir until everything is well mixed and creamy.
- Ladle the soup into bowls and garnish with crispy tortilla strips, fresh cilantro, and slices of avocado if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, omit the cream before freezing to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 40mg