Vegetarian Tortilla Soup Recipe

Name: Vegetarian Tortilla Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 4 small corn tortillas - cut into strips; 3 tablespoons olive oil; 1 small yellow onion; 4 cloves garlic; 1 medium red or green bell pepper; 1 Jalapeño; 2 teaspoons smoked paprika; 2 teaspoons cumin; 1 teaspoon oregano; 28 ounce can fire-roasted tomatoes; 2 ounce cans pinto beans; 14 ounce can black beans; 3 cups vegetable stock; ½ ounce dark chocolate; 1 teaspoon sea salt; Avocado, fresh lime juice and cilantro

User Reviews

5.0

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6
Calories
419 kcal
Course
Soup
Cuisine
Mexican, Tex-Mex

Vegetarian Tortilla Soup Recipe

Iris Warren

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This easy vegetarian tortilla soup is filled with a hearty blend of beans, fire-roasted tomatoes and Mexican-inspired seasoning. Topped off with crunchy oven baked tortilla strips and avocado for a flavorful meatless meal in just over 30 minutes.

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Ingredients

Servings

4 small corn tortillas - cut into strips can sub flour tortillas
3 tablespoons olive oil divided
1 small yellow onion diced
4 cloves garlic minced
1 medium red or green bell pepper chopped
1 Jalapeño minced
2 teaspoons smoked paprika
2 teaspoons cumin
1 teaspoon oregano
28 ounce can fire-roasted tomatoes
2 ounce cans pinto beans drained and rinsed
14 ounce can black beans drained and rinsed
3 cups vegetable stock
½ ounce dark chocolate optional
1 teaspoon sea salt to taste
Avocado, fresh lime juice and cilantro for serving

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Instructions

Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper. Toss the tortilla strips with 1 tablespoon of oil and a generous pinch of salt. Spread evenly on the baking sheet, being careful not to overcrowd. Bake for 15-20 minutes, tossing halfway, until golden brown. Let cool completely before serving.
While the tortilla strips bake, make the soup. Heat the remaining 2 tablespoons of oil in a large pot over medium heat. When shimmering, add the onion and sauté until translucent, about 5-8 minutes. Add the garlic, bell pepper, jalapeño, and spices. Cook for another 3-4 minutes, until fragrant.
Pour in the fire-roasted tomatoes, beans, and vegetable stock. Bring the pot to a boil then reduce the heat to low and simmer uncovered for 10 minutes. Stir in the dark chocolate if using and season generously with salt, adding more to taste if needed.
To serve, divide the soup among bowls and top with tortilla strips, avocado, chopped cilantro, and a squeeze of lime juice.

Notes

Adding a few squares of dark chocolate make the broth rich and thick. It does contribute a slight bitterness, so maybe leave it out if you don't love the strong flavor of dark chocolate.
If you don't want to make your own tortilla strips, use store-bought tortilla chips instead.

Nutrition Information

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Serving 1 ½ cups Calories 419kcal (21%) Carbohydrates 66g (22%) Protein 19g (38%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 1mg (0%) Sodium 1328mg (55%) Potassium 928mg (27%) Fiber 20g (80%) Sugar 7g (14%) Vitamin A 1747IU (35%) Vitamin C 32mg (36%) Calcium 161mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 419 kcal

% Daily Value*

Serving	1 ½ cups
Calories	419kcal	21%
Carbohydrates	66g	22%
Protein	19g	38%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Cholesterol	1mg	0%
Sodium	1328mg	55%
Potassium	928mg	20%
Fiber	20g	80%
Sugar	7g	14%
Vitamin A	1747IU	35%
Vitamin C	32mg	36%
Calcium	161mg	16%
Iron	6mg	33%