Description
Experience the comforting and wholesome flavors of Creamy Vegetarian Tortilla Soup, a meat-free dish rich in fresh vegetables, bold southwestern spices, and a smooth creamy base. Perfectly balanced with hearty beans and crispy tortilla strips, this easy-to-make soup is nutritious, versatile, and ideal for any season.
Ingredients
Scale
Vegetables
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 3 medium tomatoes, diced
Beans
- 1 can (15 oz) black beans or pinto beans, drained and rinsed
Vegetable Broth
- 4 cups vegetable broth
Creaminess
- ½ cup sour cream, Greek yogurt, or coconut milk (choose preferred creamy base)
Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt to taste (about ½ teaspoon)
- Juice of 1 lime
Tortilla Strips
- 4 corn tortillas, sliced into thin strips
- 1 tablespoon oil (for tossing tortilla strips)
- Pinch of salt (for tortilla strips)
Fresh Garnishes
- Fresh cilantro leaves, chopped
- 1 avocado, diced
- ½ cup shredded cheese (optional)
Instructions
- Sauté Aromatics and Vegetables: Heat a splash of oil in a large pot over medium heat. Add the finely chopped onion and garlic, cooking until fragrant and soft. Stir in the diced bell peppers and tomatoes, cooking until the vegetables begin to break down and blend together.
- Add Spices and Beans: Sprinkle in the cumin, chili powder, smoked paprika, and salt, stirring to coat the vegetables evenly. Pour in the drained and rinsed beans, mixing well for robust flavor.
- Pour in Broth and Simmer: Add the vegetable broth to the pot, bringing the mixture to a gentle simmer. Let it cook uncovered for 15 to 20 minutes to develop flavors and slightly thicken the soup.
- Blend Part of the Soup: Using an immersion blender or a countertop blender, carefully blend about half of the soup until smooth. Return the blended portion to the pot to combine creamy texture with chunky heartiness.
- Finish with Creaminess and Lime: Stir in sour cream, Greek yogurt, or coconut milk to add smooth richness. Squeeze in fresh lime juice, then adjust the seasoning with salt if needed.
- Prepare Tortilla Strips: Slice corn tortillas into thin strips. Toss them lightly with oil and a pinch of salt. Bake at 375°F (190°C) for 10-15 minutes or pan-fry until crispy and golden brown.
- Serve and Garnish: Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese (if using), and fresh cilantro leaves for a bright, flavorful finish.
Notes
- Use fresh vegetables and high-quality broth for the best flavor depth.
- Toast spices briefly in hot oil to enhance their aroma before adding other ingredients.
- Blend only half the soup to maintain a pleasing creamy and chunky texture.
- For a lighter creaminess, substitute sour cream with Greek yogurt or evaporated milk.
- Add tortilla strips just before serving to keep them crispy and fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Sautéing, Simmering, Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: vegetarian tortilla soup, creamy soup, meat-free soup, southwestern soup, tortilla strips, black bean soup, healthy vegetarian recipe
