Vegetarian Tortilla Soup
User Reviews
5
Vegetarian Tortilla Soup
Description
Vegetarian Tortilla Soup is built on a vegetable broth base enriched with sautéed onion, green bell pepper, and jalapeño. Garlic and spices like chili powder and cumin deepen the flavor, complemented by crushed tomatoes and fresh cilantro. Quinoa, black beans, and corn make the soup substantial and textured.
The recipe incorporates crispy baked tortilla strips, seasoned with chili powder, salt, and pepper, both mixed into the soup and served on top, adding a pleasing crunch and southwestern character. The balance between a savory, slightly spicy broth and the hearty, textured ingredients creates a satisfying vegetarian meal.
Additional toppings such as avocado, shredded cheddar, lime wedges, and red onions provide contrast and customization at serving. Leftovers store well refrigerated and can be frozen in portions for convenient future meals.
Ingredients
For the tortilla strips
- 4 small corn tortillas cut into thin strips
- ¼ teaspoon chili powder
- salt to taste
- black pepper to taste
For the soup
- 1 tablespoon olive oil
- 1 onion chopped
- 1 green bell pepper chopped
- 1 jalapeño seeded, chopped
- 2 garlic minced, cloves
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 4 cups vegetable broth low sodium
- 2 cups water
- 1 ounce crushed tomatoes canned
- ½ cup cilantro chopped, leaves
- ¾ cup quinoa
- 1 ounce black beans drained and rinsed, canned
- 1 cup corn frozen
For Optional Topping:
- avocado sliced
- cheddar cheese shredded
- cilantro chopped
- red onions finely chopped
- lime wedged
Instructions
- Preheat the oven to 375°F. Lightly oil a baking sheet. Place the tortilla strips in a single baking sheet; season with chili powder, salt and pepper, toss to combine, then arrange in a single layer. Bake until crisp and golden, about 10-12 minutes, tossing halfway through; set aside.
- Heat olive oil in a large stockpot over medium heat. Cook the onions, green pepper and jalapeño until tender, 5-7 minutes.
- Add the garlic, tomato paste, chili powder and cumin and continue to cook until garlic and spices are fragrant, about 2 minutes.
- Stir in vegetable broth, crushed tomatoes, water, cilantro and a quarter of the baked tortilla strips. Reduce to a simmer and cook uncovered for 30 minutes.
- Stir in quinoa, black beans and corn. Simmer uncovered, until quinoa is cooked, about 15-20 minutes.
- Serve the soup with the remaining baked tortilla strips and your favorite toppings.
Notes
- Store leftovers in an airtight container for 4-6 days in the refrigerator.
- Soup freezes well for up to 3 months; freeze in individual portions for easier thawing and reheat directly or after thawing.
- Toppings can be varied based on preference but are not included in the nutrition calculation.
- Vegetables can be adjusted according to taste, though the given combination provides balanced flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 236kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 260mg | 11% |
| Potassium | 580mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 22mg | 24% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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