This vegetarian tortilla soup is so delicious and easy to make! It’s packed with savory flavors, with black beans and adobo sauce.
Looking for a healthy and easy soup recipe? This one tastes so hearty you’ll think it’ll simmer all day: get to know it Vegetarian tortilla soup! Ready in just over 30 minutes, it’s bursting with flavor: corn, black beans, and tomatoes swim in a flavorful broth flavored with smoky adobo sauce. Top it off with crunchy tortilla strips and it’s fun for the whole family! This is a great, healthy and easy weeknight dinner and one of our favorite Mexican-style dinner ideas.
Important ingredients for vegetarian tortilla soup
This vegetarian tortilla soup tastes like it’s been cooking all day—but it only takes about 30 minutes to make! Here are some of the ingredients that develop the flavor in such a short cooking time:
- Adobo sauce made from a can of chipotle peppers: Using just a tablespoon of adobo sauce gives this tortilla soup great flavor without making it too spicy! It has a smoky undertone that’s ideal for flavoring Mexican recipes: you can find it canned near the Mexican ingredients list at your local grocery store. All you need from the can is some sauce (not the pepperoni!). We typically freeze the rest of the box for later use.
- Fire Roasted Tomatoes: Canned roasted tomatoes are the key to full flavor in tomato-based sauces and soups. Try them canned and they taste sweet, not bitter like most tomatoes! These tomatoes are roasted over open heat before canning. You can find them near canned tomatoes and they come from a variety of brands.
Fillings for tortilla soup
What makes this veggie tortilla soup stand out are the toppings! It’s important to have fresh and crunchy elements to contrast the soup. Here’s what we recommend:
Keep it mild or adjust the heat to suit your taste
Is this veggie tortilla soup spicy? nope! We tested this soup on friends and family with kids, and everyone agrees: with 1 tablespoon of adobo sauce, this soup is sweet. But you want to add warmth?
You can add extra adobo sauce as you like to make a flavorful tortilla soup. Try 2-3 tablespoons of adobo sauce for a very spicy soup. You can also toss it in your bowl at will, or just baste the soup with Mexican hot sauce (we love cholula).
More vegetarian soup recipes
Do you like vegetarian soups? Here are some healthier soup recipes to add to your repertoire:
This vegetarian tortilla soup recipe is…
Vegetarian, vegan, gluten free, plant based and dairy free.
The description
This vegetarian tortilla soup is so delicious and easy to make! It’s packed with savory flavors, with black beans and adobo sauce.
For the tortilla strips
For the vegetarian tortilla soup
- 1 yellow onion
- 1 green pepper
- 4 medium garlic cloves
- 2 15-ounce cans of black beans
- 2 tablespoons extra virgin olive oil and more for brushing
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 28 ounces mashed tomatoes (fire roasted if possible)
- 1½ cups frozen corn 15-ounces of corn
- 1 tbsp Adobo sauce (from 1 Chipotle Peppers in Adobo Sauce)
- 1 liter (4 cups) Vegetable soup
- 1 teaspoon kosher salt, plus more for sprinkling
- 4 Radishes, for garnish
- 1 Lime, for garnish
- 1 a handful of coriander for garnish
- Heat oven to 375°F.
- Prepare the tortilla strips: Brush the tortillas lightly with olive oil on each side. Halve with a pizza cutter and then cut into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crisp and lightly golden.
- Prepare the vegetables: Peel and chop the onion. Chop the green pepper. Peel and chop the garlic. Drain and rinse beans.
- Prepare soup: In a large saucepan or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the peppers and garlic and sauté for 2 minutes. Stir in oregano and cumin for 1 minute. Add tomatoes, beans, corn, adobo sauce, broth, and kosher salt. Bring to a boil, then simmer for 10 minutes. Taste and add adobo sauce or kosher salt if desired.
- Preparation of the toppings: Slice the radishes. Cut the lime into wedges.
- Surcharge: To serve, pour the soup into bowls and let cool to reheat. Garnish with tortilla strips, radishes, shredded coriander leaves, hot sauce and lots of lime juice.
Remarks
excerpt from A couple cooking | Pretty basic kitchen: 100 delicious vegetarian recipes to fall in love with real food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
- Category: main course
- Method: Cook
- Kitchen: Mexican
Keywords: Chipotle Tortilla Soup Gluten Free Vegan Vegetarian Vegan Soup Veggie Soup Black Bean Soup Black Bean Mexican Soup Mexican Meatless
