Name: Vegetarian Tortilla Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 4 cloves garlic, minced; 2 jalapeños, seeded and diced; 1 red bell pepper, diced; 1 tablespoon ground cumin; 2 teaspoons chili powder; 1 can (14.5 oz) fire-roasted diced tomatoes; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn kernels, fresh or frozen; 6 cups vegetable broth; 8 corn tortillas, cut into thin strips; Toppings: 1 avocado (diced), 1/2 cup shredded Mexican cheese, 1/4 cup chopped cilantro, 2 limes (cut into wedges)

Instructions

Prepare the tortilla strips

Preheat oven to 375°F (190°C). Arrange tortilla strips on a baking sheet, spray lightly with cooking oil, and bake for 10-12 minutes until golden and crispy. Set aside.
Sauté the vegetables

Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Add garlic, jalapeños, and bell pepper, and cook for another 3 minutes, stirring occasionally.
Add spices and tomatoes

Stir in cumin and chili powder, cooking for 1 minute until fragrant. Add the fire-roasted tomatoes with their juices and stir to combine, scraping any browned bits from the bottom of the pot.
Simmer the soup

Pour in the vegetable broth, black beans, and corn. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes to allow flavors to meld.
Serve with garnishes

Ladle the hot soup into bowls. Top each serving with crispy tortilla strips, diced avocado, shredded cheese, and fresh cilantro. Serve with lime wedges on the side for squeezing over the soup just before eating.

Vegetarian Tortilla Soup

Ingredients

Instructions

Nutritional Information