Veggie Tortilla Soup
This Veggie Tortilla Soup is a Mexican-inspired, weeknight-friendly dish packed with warm spices, two kinds of beans, and plenty of veggies. Finish it with crumbled homemade tortilla chips and enjoy.
Equipment
- Pot or dutch oven
Ingredients
- 2 tbsp olive oil
- 1 medium bell pepper (red, orange or yellow), chopped
- 1 medium yellow or sweet onion, chopped
- 1 small serrano or jalapeño, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto or pink beans, drained and rinsed
- 1 (15-ounce) fire-roasted diced tomatoes, with juices
- 4 cups low-sodium vegetable broth
- 2 cups water (or extra broth)
- 2 tsp chili powder
- 1½ tsp cumin
- ½ tsp coriander
- ½ tsp smoked paprika
- 1 tsp salt, adjust to taste
- ½ tsp black pepper, adjust to taste
- Tortilla chips, to crumble on top, if not making your own
Optional toppings
- Sliced avocado
- Shredded vegan cheese
- Cilantro, chopped
- Squeeze of lime juice
Homemade Tortilla Strips with Chili Lime Salt
- 3-4 Corn tortillas
- Olive oil, for brushing
- Chili lime salt (or a mix of chili powder, salt and lime zest)
Instructions
- Sauté the Vegetables: In a large pot over medium heat, add 2 tbsp olive oil. Add the chopped bell pepper and chopped onion, and sauté until softened, about 5 minutes. Add the minced garlic and diced serrano or jalapeño pepper, cooking for an additional 1-2 minutes until fragrant.
- Add Spices: Stir in the 2 tsp chili powder, 1½ tsp cumin, ½ tsp coriander, and ½ tsp smoked paprika, cooking for 1 minute to toast the spices.
- Add Liquids and Beans: Pour in the fire-roasted diced tomatoes with their juices, low-sodium vegetable broth, and water. Add the drained and rinsed beans and stir to combine.
- Season and Simmer: Add 1 tsp salt and ½ tsp black pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld.
- Chili Lime Tortilla Strips (Optional): Preheat your oven to 375°F. Brush corn tortillas with olive oil and season generously with chili lime salt, on both sides. Cut into your desired strip size—thicker strips work best for holding up in the soup. Arrange on a baking sheet in a single layer and bake for about 12-18 minutes, flipping halfway, until golden and crispy.
- Adjust Seasoning: Taste the soup and adjust seasoning as needed, adding more salt or black pepper to taste.
- Serve: Ladle the soup into bowls. Top with crushed tortilla chips and any desired optional toppings like sliced avocado, shredded cheese, or chopped cilantro. Enjoy!
Notes
Adjusting Heat
If you prefer a milder soup, reduce the amount of serrano or jalapeño pepper or omit it entirely. For more heat, add an extra pepper or a pinch of cayenne.
Toppings Tip
Crushed tortilla chips add the perfect crunch, but you can also use crispy tostadas or homemade baked tortilla strips for a lighter option.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if needed.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Serving: 1 servingCalories: 320kcalCarbohydrates: 43gProtein: 13gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 770mgPotassium: 850mgFiber: 11gSugar: 6gVitamin A: 1100IUVitamin C: 35mgCalcium: 110mgIron: 3.8mg
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