Vegetarian Tortilla Soup Recipe
User Reviews
5
Vegetarian Tortilla Soup Recipe
Description
The Vegetarian Tortilla Soup Recipe features a base of sautéed onion, garlic, bell pepper, and jalapeño, infused with smoked paprika, cumin, and oregano. Fire-roasted tomatoes and two types of beans add body and richness, simmered together to meld the flavors. The crispy tortilla strips baked to a golden finish add a contrasting crunch on top. The soup is thickened slightly with an optional addition of dark chocolate, contributing a subtle bitterness that complements the tomato and spice.
Its texture ranges from a robust broth to the soft beans and crispy tortillas, accented by creamy avocado and fresh cilantro. This combination of ingredients delivers a complex flavor profile with smoky, spicy, and fresh elements. Cooking steps emphasize gentle sautéing and simmering for balanced depth.
Serve this soup garnished with slices of avocado, fresh lime juice, and cilantro to brighten the flavors. The crispy tortillas provide a satisfying textural contrast and make each serving feel complete. It’s a filling dish suited for vegetarian meals where hearty, flavorful options are desired.
When making the tortilla strips, ensure they are evenly browned and cooled before topping the soup to maintain their crunch. Store-bought chips can substitute if preferred. Adjust salt according to taste before serving and omit the chocolate if its particular flavor is unwanted.
Ingredients
- 4 small corn tortillas can sub flour tortillas, cut into strips
- 3 tablespoons olive oil divided
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 medium red bell pepper chopped, or green bell pepper
- 1 jalapeño minced
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- 28 ounce fire-roasted tomatoes canned
- 2 ounce pinto beans drained and rinsed, canned
- 14 ounce black beans drained and rinsed, canned
- 3 cups vegetable stock
- ½ ounce dark chocolate optional
- 1 teaspoon salt to taste, sea salt
- avocado for serving, fresh lime juice
- lime
- cilantro
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
- Incorporate dark chocolate to enhance the richness of the broth, but omit it if you prefer a more traditional tomato flavor.
- Use store-bought tortilla chips as a convenient alternative to homemade baked tortilla strips.
- Make sure to let the tortilla strips cool completely before adding to soup to keep them crisp.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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