30-Minute Vegetarian Tortilla Soup
User Reviews
5
12 reviews
Excellent
30-Minute Vegetarian Tortilla Soup
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Vegetarian Tortilla Soup is loaded with flavor and texture - from hearty black beans, fire-roasted tomatoes, adobo chipotle sauce, and crunchy tortilla strips. It's ready in just 30 minutes too, making it an easy weeknight dinner the whole family will love!
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Ingredients
Tortilla Strips
- 8 corn tortillas
- 1 ½ Tablespoon cooking oil more if pan-frying, of choice
- salt
Soup
- 2 Tablespoons olive oil or oil of choice
- 1 yellow onion finely chopped, medium
- 1 Tablespoon jalapeño seeds removed, finely chopped
- 1 red bell pepper diced
- 4 garlic minced, cloves
- 1-2 chipotle peppers finely chopped (see note for substitutions, in adobo sauce
- 2 teaspoons adobo chile sauce
- 1 Tablespoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- salt to taste
- black pepper to taste
- 1 ounce can tomato fire-roasted, diced
- 1 ounce can black beans drained and rinsed
- 1 cup corn frozen
- 4 cups vegetable stock more to taste
- lime juice fresh
Instructions
Tortilla Strips
- Cut the corn tortillas into strips, halving them if desired (otherwise many of them will naturally break when tossed, which is totally ok and gives it a rustic feel).
- Stovetop: Coat the bottom of a large skillet with a neutral oil and heat over medium-high to high heat. Once hot, add tortilla strips in an even layer and cook for 3-4 minutes or until golden brown. Flip, and continue to cook on the other side until golden. Remove and place on a paper-towel-lined plate and immediately sprinkle with salt. Continue working in batches until all strips have been cooked.
- Oven: Preheat oven to 375°F. In a large bowl, toss the tortilla strips in 1 ½ tablespoons of oil and a generous pinch of salt, until coated. Spread in an even layer on a large baking sheet. Bake for 8-10 minutes, tossing halfway through, until stirps are golden brown and crisp.
Soup
- In a large dutch oven or stockpot, heat oil over medium-high heat. Add the onion, jalapeno, and red bell pepper; saute for about 3 minutes with a generous pinch of salt.
- Add the garlic, chipotle peppers, adobo sauce, and spices, along with another pinch of salt. Stir to coat, and cook for 1-2 minutes.
- Add the diced tomatoes, black beans, frozen corn, and vegetable stock. Stir to combine and bring to a simmer for 10-15 minutes, being sure to taste test for salt levels and desired spice. Stir in a squeeze of half of a fresh lime. Don’t skip this step, the acid brings out so much flavor (taste test before and after, you’ll be amazed!).
- Serve the soup over the tortilla strips, or garnish them on top. Add additional toppings as desired and enjoy!
Equipments used:
Notes
- Chipotle Peppers in Adobo Sauce: I highly recommend using these peppers because they add such a depth of flavor and smokiness to the soup. If you do leave them out, add an additional 1/2 tablespoon of chili powder (more to taste).
- Store leftover chipotle peppers in a jar in the fridge for up to 1 month (sometimes 2) or place them in the freezer.
- Storage & Freezing: store leftover soup in the fridge in an airtight container for up to 4 days. You can also freeze the soup for up to 3 months; thaw in the fridge, stovetop, or microwave.
Nutrition Information
Show Details
Calories
447kcal
(22%)
Carbohydrates
69g
(23%)
Protein
15g
(30%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Sodium
1051mg
(44%)
Potassium
774mg
(16%)
Fiber
16g
(64%)
Sugar
5g
(10%)
Vitamin A
2279IU
(46%)
Vitamin C
49mg
(54%)
Calcium
106mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1051mg | 44% |
| Potassium | 774mg | 16% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 2279IU | 46% |
| Vitamin C | 49mg | 54% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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