Name: Creamy Vegetarian Tortilla Soup
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced (about 1½ cups); 1 large red bell pepper, diced; 1 poblano pepper, diced; 4 garlic cloves, minced; 1 tbsp ground cumin; 2 tsp chili powder; 1 tsp dried oregano; ¼ tsp cayenne pepper (optional, for extra heat); 4 cups vegetable broth; 1 (14.5 oz) can fire-roasted diced tomatoes; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can pinto beans, drained and rinsed; 1½ cups fresh or frozen corn kernels; 1 cup heavy cream or full-fat coconut milk for dairy-free option; Juice of 1 lime; Salt and freshly ground black pepper, to taste; 6 corn tortillas, cut into thin strips; 1 avocado, diced; ¼ cup fresh cilantro, chopped; ½ cup Mexican cheese blend or cotija cheese (omit for vegan option); Lime wedges for serving

Description

This Creamy Vegetarian Tortilla Soup delivers all the comfort with none of the meat – it’s a zesty, velvety hug in a bowl that even carnivores will crave.

Ingredients

Scale

2 tbsp olive oil
1 large yellow onion, diced (about 1½ cups)
1 large red bell pepper, diced
1 poblano pepper, diced
4 garlic cloves, minced
1 tbsp ground cumin
2 tsp chili powder
1 tsp dried oregano
¼ tsp cayenne pepper (optional, for extra heat)
4 cups vegetable broth
1 (14.5 oz) can fire-roasted diced tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1½ cups fresh or frozen corn kernels
1 cup heavy cream or full-fat coconut milk for dairy-free option
Juice of 1 lime
Salt and freshly ground black pepper, to taste
6 corn tortillas, cut into thin strips
1 avocado, diced
¼ cup fresh cilantro, chopped
½ cup Mexican cheese blend or cotija cheese (omit for vegan option)
Lime wedges for serving

Instructions

Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and poblano pepper. Cook for 7-8 minutes until vegetables begin to soften and slightly caramelize.
Add minced garlic, cumin, chili powder, oregano, and cayenne if using. Stir constantly for 30 seconds until fragrant.
Pour in vegetable broth and fire-roasted tomatoes, scraping up any browned bits from the bottom of the pot.
Add black beans, pinto beans, and corn kernels. Bring to a boil, then reduce heat to a simmer. Cover partially and cook for 15-20 minutes.
While soup simmers, prepare tortilla strips. Preheat oven to 375°F. Toss tortilla strips with olive oil and salt, spread on a baking sheet, and bake for 8-10 minutes until crispy.
Remove about 2 cups of soup and carefully blend until smooth. Return puréed soup to the pot and stir to combine.
Reduce heat to low and stir in the heavy cream or coconut milk. Simmer for 5 minutes (do not boil). Add lime juice and season with salt and pepper to taste.
Serve soup topped with crispy tortilla strips, diced avocado, fresh cilantro, cheese if desired, and lime wedges on the side.