Creamy Vegetarian Tortilla Soup
A comforting, creamy soup featuring vibrant flavors and hearty ingredients, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
- Tortilla chips for serving
- Fresh cilantro for garnish
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, bell pepper, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Combine the ingredients: Add the diced tomatoes, vegetable broth, black beans, corn, cumin, chili powder, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Add cream: Stir in the heavy cream or coconut milk and heat through, ensuring it blends well with the other ingredients.
- Serve: Spoon the soup into bowls, top it with tortilla chips and fresh cilantro, and enjoy while hot.
Notes
For a thicker soup, let it simmer longer or use pureed beans. Adjust salt and spices as needed.
Find it online: https://www.chickenclassic.com/creamy-vegetarian-tortilla-soup/