Vegetarian Tortilla Soup

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Vegetarian Tortilla Soup

This soup is an easy weeknight dish that holds up well for leftovers. The basic recipe contains black beans and corn, but there are a lot of great ingredients you can use as toppings for this soup. Avocado, jalapeño slices, cilantro, lime juice, tortilla chips, and sour cream all make great additions.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 to 6
Course: Dinner
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion roughly chopped
  • 3 cloves garlic minced
  • 1 red bell pepper roughly chopped
  • One 14.5 oz can fire-roasted tomatoes
  • 1 ½ tsp cumin
  • 1 tsp chili pepper
  • ½ tsp salt
  • 4 cups 32 oz vegetable broth
  • One 15.5 oz can black beans drained
  • One 10 oz bag frozen corn

Method
 

  1. Heat the olive oil in a large pot over medium heat, then add the onion, garlic, bell pepper, tomatoes, cumin, chili pepper, and salt. Stir everything together and cook for about 10 minutes, until the vegetables have softened.
  2. Add the vegetable broth and cook for another 10 minutes to allow the flavors to develop. Transfer the soup to a blender (or use an immersion blender) and blend until smooth, then return to the pot.
  3. Add the beans and corn and let the soup simmer until the corn is fully cooked, about 5 minutes.
  4. Serve with avocado, lime juice, cilantro, sour cream, sliced jalapeño, or tortilla strips on top.

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