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Calories: 371kcal
This vegetarian tortilla soup is packed with bold Tex-Mex flavors and made fresh with simple ingredients like black beans, fire-roasted tomatoes, and bell peppers. Topped with crispy tortilla strips, creamy avocado, and tangy lime juice, this soup is a hearty yet light meal that’s perfect for any time of year. The smoky, slightly spicy broth gets its depth from toasted chili peppers (or chili powder if you prefer an easier option). Whether you’re enjoying it for a cozy lunch or a light dinner, this soup is sure to become a favorite. Plus, it’s even better the next day!
Ingredients
- 2 mild dried chili peppers or 1 to 1½ tsp chili powder
- 425 g crushed tomatoes fire-roasted if possible
- 2 tbsp Extra virgin olive oil
- 1 Onion chopped
- 1 medium Red bell pepper chopped
- ¼ tsp Salt more to taste
- 4 Garlic minced
- 2 tsp ground cumin
- 425 g Black Beans rinsed and drained
- 1 liter vegetable broth
- 4 tortillas cut into strips
- ¼ cup Cilantro divided
- 1-2 tbsp Lime Juice to taste
- Black Pepper to taste
Optional Garnishes:
- Radish
- Avocado
- Feta crumbled
- Sour Cream
- Jalapeno sliced
Instructions
Toast the chili peppers (if using):
- Toast the dried chili peppers in a dry skillet over medium heat, turning occasionally, until fragrant and darkened. Let them cool, then remove the seeds and stem, and roughly chop. Blend the chopped peppers with canned tomatoes in a blender until smooth. Set aside. If using chili powder, skip this step.
Sauté the veggies:
- Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and ¼ tsp salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
Add the spices:
- Add minced garlic, cumin, and chili powder (if using). Stir for about 30 seconds until fragrant. Add the blended tomato mixture (or just the plain tomatoes if using chili powder). Stir and cook for 1 minute to deepen the flavors.
Add beans and broth:
- Stir in the black beans and vegetable broth. Bring the mixture to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook for about 30 minutes.
Make the tortilla strips:
- While the soup simmers, preheat your oven to 200°C (400°F). Toss the tortilla strips with 2 tsp olive oil and a sprinkle of salt on a lined baking sheet. Bake for 8-12 minutes, tossing halfway through, until crispy and golden.
Finish the soup:
- Stir most of the cilantro into the soup, saving a little for garnish. Add 1 tbsp lime juice and taste. Adjust seasoning with more salt, lime juice, or pepper as needed.
Serve:
- Divide the soup into bowls and top with crispy tortilla strips, the reserved cilantro, and any additional garnishes like avocado, radish, or crumbled feta. Leftovers can be stored in the fridge for up to 5 days or frozen for several months.
Notes
For a deeper, more authentic flavor, use dried chili peppers and blend them with the tomatoes. If you prefer a quicker version, chili powder works just as well. This tortilla soup is perfect for customizing with your favorite toppings—avocado, sour cream, or even a squeeze of extra lime. It’s hearty enough to serve as a main meal but light enough for a side. Plus, the crispy tortilla strips add an irresistible crunch to every bite!
This soup is ideal for meal prep as it freezes well and reheats beautifully. Sign up for Recipe Lovers and get more cozy and satisfying recipes delivered right to your inbox!
Estimated Nutrition:
Calories: 371kcal (19%)Carbohydrates: 57g (19%)Protein: 15g (30%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1509mg (66%)Potassium: 878mg (25%)Fiber: 14g (58%)Sugar: 11g (12%)Vitamin A: 1915IU (38%)Vitamin C: 52mg (63%)Calcium: 134mg (13%)Iron: 6mg (33%)
