Description
Creamy Vegetarian Tortilla Soup is a comforting, flavorful dish that brings warmth and joy to any table. Packed with vibrant vegetables, hearty black beans, and a rich, creamy broth, this soup is perfect for cozy evenings or gatherings with friends and family. Topped with crunchy tortilla strips and fresh cilantro, each bowl offers a delightful combination of textures and tastes that will make you come back for seconds.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup bell peppers (mixed colors), diced
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
- 4 cups vegetable broth (low-sodium)
- 1 cup corn (fresh or frozen)
- 1 can (15 oz) black beans, rinsed
- 2 tsp cumin
- 1 tsp chili powder
- 4 oz cream cheese or 1 cup coconut milk
- 1 cup tortilla strips (store-bought or homemade)
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in minced garlic and diced bell peppers; cook until softened (about 5 minutes).
- Add canned tomatoes, cumin, chili powder, salt, and pepper; cook for another 3-4 minutes until fragrant.
- Pour in vegetable broth along with rinsed black beans and corn. Bring to a gentle boil, then reduce heat to simmer for about 15 minutes.
- Mix in cream cheese or coconut milk until well combined for added creaminess.
- Serve hot, garnished with tortilla strips, fresh cilantro, and a squeeze of lime juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1.5 cups (360g)
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 20mg