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Creamy Vegetarian Tortilla Soup

Creamy Vegetarian Tortilla Soup - Cozy Comfort in a Bowl

This Creamy Vegetarian Tortilla Soup is a delightful mix of flavors, ready in under 45 minutes, making it a perfect weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Can substitute with vegetable oil if needed.
  • 1 medium Onion Diced, sauté until soft and translucent.
  • 3 cloves Garlic Minced, sauté just until fragrant.
  • 1 medium Bell Pepper Diced, any color works.
  • 2 medium Carrots Diced, can replace with parsnips or sweet potatoes.
  • 1 medium Zucchini Diced, yellow squash works as a substitute.
  • 1 can Black Beans Drained, offers protein and creaminess.
  • 1 cup Corn Can use frozen or canned.
  • 1 can Diced Tomatoes Drain if too liquidy.
  • 4 cups Vegetable Broth Opt for low-sodium to control salt intake.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder Adjust to taste.
  • 1 teaspoon Smoked Paprika
  • to taste Salt
  • to taste Pepper
  • 1 cup Heavy Cream or Coconut Milk Coconut milk makes it vegan-friendly.
  • 1 bunch Fresh Cilantro For garnishing.
  • 1 cup Tortilla Chips Provides crunch.
  • 2 wedge Lime For garnish.
  • 1 medium Avocado Slices Optional, adds creaminess.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions for Creamy Vegetarian Tortilla Soup
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté for 3–4 minutes until soft and translucent.
  2. Stir in 3 minced garlic cloves and cook for 1–2 minutes until fragrant.
  3. Add 1 diced bell pepper, 2 diced carrots, and 1 diced zucchini. Cook for 5–7 minutes until vegetables soften.
  4. Mix in 1 can of drained black beans, 1 cup of corn, and 1 can of diced tomatoes. Cook for an additional 2 minutes.
  5. Pour in 4 cups of vegetable broth, add 1 teaspoon each of ground cumin, chili powder, and smoked paprika, along with salt and pepper to taste. Bring to a gentle simmer.
  6. Reduce the heat to low and let simmer uncovered for 15–20 minutes.
  7. Stir in 1 cup of heavy cream or coconut milk, heating through for another 5 minutes.
  8. Adjust seasoning with additional salt, pepper, or spices as needed.
  9. Serve by ladling the soup into bowls and topping with fresh cilantro, tortilla chips, lime wedges, and optional avocado slices.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 700mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 2500IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

Use seasonal fresh vegetables for the best flavors. Store leftovers in an airtight container for up to 4 days.

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