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Vegetarian Tortilla Soup

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A warm and flavorful Vegetarian Tortilla Soup made with a rich tomato base, beans, vegetables, and bold spices. Topped with crunchy tortilla strips and fresh garnishes, this hearty soup is comforting, nourishing, and easy to customize.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 (28-ounce) can crushed tomatoes
  • 3 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • Optional toppings: tortilla strips, avocado slices, shredded cheese, sour cream, chopped cilantro

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and bell pepper and cook for about 5 minutes until softened.
  3. Stir in garlic and zucchini and cook for 2–3 minutes.
  4. Add black beans, corn, crushed tomatoes, and vegetable broth. Stir to combine.
  5. Mix in chili powder, cumin, smoked paprika, salt, and black pepper.
  6. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes.
  7. Stir in fresh lime juice and adjust seasoning to taste.
  8. Ladle into bowls and top with tortilla strips and desired garnishes before serving.

Notes

  • Add diced sweet potatoes or quinoa for extra heartiness.
  • Blend a portion of the soup for a thicker texture.
  • Increase spice with jalapeño or extra chili powder.
  • Store in the refrigerator for up to 5 days.
  • Freeze without toppings for up to 3 months.

Nutrition

Find it online: https://recipesbyliza.com/vegetarian-tortilla-soup/