This Vegetarian Tortilla Soup is topped with fresh flavors and oven-roasted corn tortilla chips.
Can you tell that I love toppings?
When I started developing this Vegetarian Tortilla Soup recipe I knew that I wanted to add a variety of fresh and colorful toppings to this hot soup.
While this soup is flavorfully delicious on its own, soup toppings are what make this recipe over the top delicious.
I topped this Vegetarian Tortilla Soup with diced avocado, crumbled queso fresco, fresh cilantro, a lime slice, and freshly toasted corn tortilla chips.
But you can add any of your favorite toppings, like sour cream or even roasted corn.
However you top your soup, I have a feeling this is going to become a family favorite as it’s easy to create and full of fresh flavor.
But my favorite part is that you can have this Vegetarian Tortilla Soup ready to eat in only 30 minutes, even with all of the extra fun toppings.
So you can make this warm comforting soup on the weekends or any night of the week because it’s super easy to throw together in one pot.
I have a feeling we are going to be making this soup, again and again, this season because it’s quick and oh so tasty!
Vegetarian Tortilla Soup
This Vegetarian Tortilla Soup is topped with fresh flavors and oven-roasted corn tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: Serves 4–6 people 1x
Ingredients
Soup
- 1 Tablespoons Olive Oil
- 1/2 Cup Diced White Onion
- 1 Pinch Salt
- 1 Pinch Sugar
- 1 & 1/2 Teaspoons Ground Cumin
- 1/2 Teaspoon Chili Powder
- 3 Large Garlic Cloves, minced
- 1 & 1/2 Cups Tomatoes, diced
- 4 Cups Vegetable Broth
- 1 Can Black Beans (15 ounces), rinsed and drained
- 1 Cup Corn, fresh or frozen (defrosted)
- 1 Tablespoon Lime Juice, juiced
Toppings
- 4 Corn Tortillas, cut into strips
- Queso Fresco, crumbled
- 1 Avocado, peeled, sliced, and diced
- Fresh Cilantro, chopped
- Lime, sliced
- Sour Cream, optional
Instructions
- First, preheat your oven to 350 degrees Fahrenheit and lay your tortilla strips in a single layer on a baking sheet.
- Bake for 6 minutes, toss the tortilla strips and then bake for another 6 minutes.
- Remove the tortilla strips from the oven and set them to the side.
- While the tortilla strips are baking, in a large pot, heat 1 tablespoon olive oil at medium-high heat and sauté the 1/2 cup diced onions for 3-4 minutes with a pinch of salt, a pinch of sugar, 1 & 1/2 teaspoon ground cumin, and 1/2 teaspoon chili powder.
- Then add the minced garlic and sauté for an additional minute.
- Stir in 1 & 1/2 cups diced tomatoes, 4 cups vegetable broth, black beans, 1 cup corn, and 1 tablespoon lime juice.
- Bring to a simmer and cook for 10-15 minutes, adding salt to taste.
- Serve warm and top with homemade tortilla chips, queso fresco, avocado, cilantro, and a squeeze of lime.
I hope you enjoy your Vegetarian Tortilla Soup!
Looking for more recipes? You can find many more soup recipes by clicking here.
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What are your favorite tortilla soup toppings?
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With love, Giusti
There is no fear in love. But perfect love drives out fear, because fear has to do with punishment. The one who fears is not made perfect in love.
1 John 4:18 NIV
