Vegetarian Tortilla Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(152)
Ingredients
4 servings
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1/2 lime, juiced
- Salt and pepper to taste
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Tortilla strips or chips for serving
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Preparation
Step 1
Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until soft and fragrant.
Step 2
Stir in cumin, chili powder, smoked paprika, and cayenne. Cook for another minute until the spices are well blended.
Step 3
Pour in vegetable broth and add diced tomatoes, black beans, corn, and lime juice.
Step 4
Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
Step 5
Season with salt and pepper. Adjust spices according to taste.
Step 6
Serve hot, topped with avocado, cilantro, and tortilla strips or chips.
Step 7
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Chef's notes
Feel free to adjust the spices according to your taste preference.
This soup can be stored in the refrigerator for up to 3 days and reheated before serving.
