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Creamy Vegetarian Tortilla Soup

Creamy Vegetarian Tortilla Soup for Cozy Nights In

Enjoy a warm bowl of Creamy Vegetarian Tortilla Soup, perfect for cozy nights in with friends and family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Southwestern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with canola oil.
  • 1 medium Yellow Onion Or use red onion for sweetness.
  • 3 cloves Garlic Minced, use fresh for maximum flavor.
  • 1 Jalapeño Chopped, omit if milder flavor is preferred.
  • 1 medium Red Bell Pepper Can substitute with green bell pepper.
  • 1 tablespoon Chili Powder Adjust per spice preference.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika Can substitute with regular paprika.
  • 1 teaspoon Dried Oregano Fresh oregano can be used.
For the Main Ingredients
  • 1 can Fire-Roasted Diced Tomatoes
  • 1 can Black Beans Drained and rinsed, alternatives include kidney or pinto beans.
  • 1 cup Corn Can use frozen or canned corn.
  • 4 cups Vegetable Broth Homemade or store-bought.
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • 1 teaspoon Black Pepper Fresh ground is best.
For the Creamy Finish
  • 4 ounces Cream Cheese For a lighter option, use 1/2 cup plain Greek yogurt off the heat.
  • 1 tablespoon Lime Juice Use fresh lime for best flavor.
  • 1 bunch Fresh Cilantro Can substitute with parsley.
For Toppings
  • 1 medium Avocado Optional.
  • 1 cup Shredded Monterey Jack or Cheddar Vegan cheese is an alternative.
  • 4 corn tortillas Corn Tortillas Can substitute with flour tortillas.

Equipment

  • Large pot
  • Immersion Blender
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion, 1 chopped jalapeño, and 1 diced red bell pepper. Sauté these vegetables for 4–5 minutes until they soften. Stir in 3 minced garlic cloves, cooking for an additional 30 seconds.
  2. Stir in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Stir for 30 to 60 seconds to bloom the spices.
  3. Introduce 1 can of fire-roasted diced tomatoes, 1 can of black beans, 1 cup of corn, and 4 cups of vegetable broth to the pot. Season with kosher salt and black pepper. Bring to a boil, then simmer for 12–15 minutes.
  4. Blend the soup using an immersion blender or transfer half to a regular blender, then return to the pot.
  5. Lower the heat and mix in 4 ounces of softened cream cheese. Squeeze in the juice of 1 lime and stir in chopped cilantro. Adjust seasoning as necessary.
  6. Preheat your oven to 375°F (190°C). Toss 4 corn tortillas cut into strips with 1 tablespoon of olive oil and salt. Bake for 8–12 minutes until golden.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

This soup is a perfect comfort food for cozy nights with its creamy texture and hearty ingredients.

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