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–+ servings

Vegetarian Tortilla Soup

This vegetarian tortilla soup is filled with plant-based goodness and can easily be made vegan by swapping the toppings for plant-based alternatives.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 5 minutes
Cook Time 32 minutes
Total Time 37 minutes
Course Soups
Cuisine Mexican
Servings 6 servings
Calories 531 kcal

Equipment

1 stockpot

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 125 g onion finely chopped
  • 2 Tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 4 garlic cloves grated
  • 2 can chopped tomatoes
  • 1 red pepper diced
  • 1 litre vegetable stock
  • 1 to 2 teaspoons chipotle flakes
  • 800 g can black beans rinsed and drained
  • 340 g can corn rinsed and drained
  • lime juice to taste
  • salt to taste
  • 3 large tortillas

TOPPINGS:

  • 1 small red onion diced
  • coriander chopped
  • lime wedges/ slices
  • 1 large avocado diced
  • sour cream
  • grated cheese

Instructions
 

  • Heat the olive oil over medium heat in a large heavy-bottomed stockpot. Add the onion and cook until they start to soften, about 7 minutes.
    2 Tbsp olive oil, 125 g onion
  • Add the cumin, oregano, and garlic and cook for a minute or so.
    2 tsp ground cumin, 1 tsp oregano, 4 garlic cloves
  • Add the canned tomatoes, red pepper, vegetable stock, and chipotle.
    2 can chopped tomatoes, 1 red pepper, 1 litre vegetable stock, 1 to 2 teaspoons chipotle flakes
  • Bring to the boil, then turn down the heat and simmer uncovered for 15 minutes.
  • In the meantime, cut the tortillas into thin strips. Spread on a baking tray and bake in the oven for 10 minutes or so at 200°C /400°F until golden and crisp. Set aside.
    3 large tortillas
  • Add the black beans, and corn to the soup and simmer for another 10 minutes.
    800 g can black beans, 340 g can corn
  • Season to taste with lime juice and salt
    lime juice, salt
  • Serve the soup topped with crispy tortilla strips, red onion, coriander, avocado, sour cream, and/or grated cheese.
    1 small red onion, coriander, lime wedges/ slices, 1 large avocado, sour cream, grated cheese

Nutrition

Serving: 1servingCalories: 531kcalCarbohydrates: 98gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 1652mgPotassium: 989mgFiber: 15gSugar: 55gVitamin A: 1447IUVitamin C: 49mgCalcium: 144mgIron: 6mg

Find this recipe online:

Vegetarian Tortilla Soup

https://theflexitarian.co.uk/recipe-items/vegetarian-tortilla-soup/