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Introducing the recipe for vegetarian tortilla soup, a delicious take on a traditional dish. This version has crispy tortilla strips and a dollop of chilled sour cream on top of a creamy soup full of vibrant vegetables. This cozy dish combines flavors and textures, perfect for any occasion. A taste of Mexico arrives at your table with sautéed onions, garlic, and a medley of veggies dancing with delicious spices. It’s a filling dish that’s easy to make and flavorful, guaranteed to warm your body and spirit. Enjoy this delightful tour through the core of comfort cuisine for vegetarians.
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This recipe for vegetarian tortilla soup puts a delicious spin on the traditional dish. It has a thick broth full of colorful vegetables, crispy tortilla strips, and a dollop of chilled sour cream on top. It’s a filling and cozy dish that works well for any occasion.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) black beans, drained and rinsed
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- Sour cream, for garnish
- Fresh cilantro, chopped, for garnish
In a big pot, warm up the olive oil over medium heat. Add the chopped onion and garlic, and cook until aromatic.
Add the diced carrot, zucchini, and bell pepper to the saucepan. Sauté the veggies until they are soft.
Cook for a further minute after adding the chili powder and powdered cumin.
Add diced tomatoes and veggie broth. Heat through to a simmer.
Season the saucepan with salt and pepper to taste and add the black beans. Simmer for ten to fifteen minutes.
Prepare the tortilla strips by frying them in a separate skillet until crispy while the soup is boiling.
Serve the soup hot with fresh cilantro, a dollop of sour cream, and crispy tortilla pieces on top.
Mexican food is renowned for its flavorful and filling soups. Full of healthful veggies and flavorful spices, this spicy vegetarian tortilla soup recipe is a modern take on the traditional bean tortilla soup. Whether you’re having a get-together with friends or craving a warm bowl on a chilly evening, this recipe is the ideal comfort food for every occasion.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips, avocado, cilantro, lime wedges for serving
In a big pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until aromatic.
Add the bell pepper, zucchini, and carrot to the pot when the vegetables soften and cook for 5 minutes.
After adding the chopped tomatoes and vegetable broth, boil the mixture.
Add the black beans, corn kernels, cumin, chili powder, salt, and pepper. Simmer for ten or fifteen more minutes.
Serve hot with chopped cilantro, diced avocado, crumbled tortilla chips, and lime juice squeezed on to
This recipe combines the earthiness of black beans, bell peppers’ sweetness, and spices’ spiciness to create the ideal fusion of flavors. Encased in a tender vegan tortilla, this filling dish is easy to prepare and nutritious.
- 1 can (15 oz) black beans, drained and rinsed
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 vegan tortillas
- Optional toppings: avocado slices, salsa, vegan cheese, chopped cilantro
Over medium heat, preheat one tablespoon of oil in a large saucepan. Slicing the bell peppers and onions should take about 5 minutes to soften.
Add the chili, cumin, garlic powders, salt, and pepper. Cook until aromatic, about one more minute.
After draining, add the black beans to the skillet and thoroughly swirl to mix. Cook for 3–4 minutes or until thoroughly cooked.
The vegan tortillas can be reheated in a microwave or separate skillet.
Evenly distribute the black bean mixture onto each tortilla using a spoon.
Top with optional ingredients like chopped cilantro, salsa, vegan cheese, or pieces of avocado.
Fold in the sides of the tortillas as you roll them up.
Enjoy your fiery black bean vegan tortillas right away after serving.
With this colorful and filling dish for vegetarian tortilla soup, you can embrace the warmth and tastes of Mexico. It’s ideal for meeting your comfort food needs because it’s packed with healthful ingredients and flavorful spices. Add crunchy tortilla strips and fresh cilantro to your soup to boost its flavor. Come with me on this mouthwatering journey.
- 4 vegetarian tortillas, cut into strips
- 6 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Avocado slices, for garnish
- Lime wedges, for serving
Turn the oven on to 375°F, or 190°C. Once the tortilla strips are brown and crispy, place them on a baking sheet and bake for 10 to 12 minutes.
Heat some olive oil in a big pot over medium heat. When the garlic and onion are softened, add them and sauté.
Add the chopped tomatoes, black beans, corn kernels, ground cumin, chili powder, and vegetable broth. After bringing the soup to a simmer, cook it for 15 to 20 minutes.
To taste, add salt and pepper for seasoning.
Spoon the soup into individual bowls and garnish with avocado slices, crisp tortilla pieces, and a squeeze of lime juice.
Enjoy the hearty flavors of this vegetarian tortilla soup while it’s hot!