Vegetarian Tortilla Soup (Printable Version)
Slow-cooked beans, peppers, and spices create a rich, flavorful vegetarian tortilla soup with a bright lime finish.
# Ingredients Required:
→ Vegetables and aromatics
01 -
1 small yellow onion, diced
02 -
3 garlic cloves, minced
03 -
1 red bell pepper, chopped
04 -
1 green bell pepper, chopped
05 -
1 jalapeño, seeded and minced
→ Legumes and corn
06 -
1 cup frozen corn
07 -
1 (425 g) can black beans, drained and rinsed
08 -
1 (425 g) can pinto beans, drained and rinsed
→ Tomatoes and liquids
09 -
1 (425 g) can diced tomatoes with green chilies
10 -
1 (425 g) can crushed tomatoes
11 -
960 ml vegetable broth
→ Seasonings
12 -
1 tablespoon olive oil
13 -
1 teaspoon chili powder
14 -
1 teaspoon ground cumin
15 -
1 teaspoon smoked paprika
16 -
Salt and black pepper to taste
17 -
Juice of 1 lime
→ Serving accompaniments
18 -
Corn tortillas or tortilla chips
# Guide to Cooking:
01 -
Heat olive oil in a small skillet over medium heat. Add diced onion, minced garlic, and minced jalapeño, sautéing until softened and fragrant, approximately 4 minutes.
02 -
Transfer the sautéed aromatics into the slow cooker. Add chopped red and green bell peppers, frozen corn, black beans, pinto beans, diced tomatoes with green chilies, crushed tomatoes, and vegetable broth. Season with chili powder, ground cumin, smoked paprika, salt, and black pepper.
03 -
Stir ingredients gently to combine. Cover and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, allowing flavors to meld and soup to thicken.
04 -
Just before serving, stir in the fresh lime juice to add brightness and balance the spice.
05 -
Ladle the soup into bowls and garnish as desired with crushed tortilla chips, sliced avocado, shredded cheese, sour cream, and fresh cilantro.
# Extra Suggestions:
01 -
Sautéing the aromatics prior to slow cooking enhances the depth and sweetness of the final dish.