Vegetable Tortilla Soup Recipe for a Healthy, Delicious Meal

There’s something incredibly comforting about a warm bowl of soup, especially when it’s loaded with fresh vegetables, vibrant flavors, and a hint of smoky spice. Our Vegetable Tortilla Soup recipe is a perfect example of this cozy, nourishing meal that’s easy to make and bursting with wholesome ingredients.

Inspired by traditional Mexican flavors, this soup combines the freshness of garden vegetables with the satisfying crunch of crispy tortilla strips, delivering a delicious balance of textures and tastes.

Whether you’re looking for a light lunch or a hearty dinner, this soup is versatile enough to fit any occasion. It’s naturally vegetarian and can easily be adapted to vegan or gluten-free diets, making it an inclusive dish for family and friends.

Plus, it’s a fantastic way to use up seasonal veggies while enjoying a bowl of warmth and flavor. Dive in and discover why this soup might just become your new favorite comfort food!

Why You’ll Love This Recipe

This vegetable tortilla soup is a delightful blend of fresh, healthy ingredients and bold flavors that come together in a simple pot. It’s:

• Nutritious and filling – packed with fiber-rich vegetables and protein from beans.
• Easy to customize – swap veggies or add your favorite spices to suit your taste.
• Quick to prepare – perfect for busy weeknights when you want something wholesome.
• Comforting and hearty – the warm broth and crispy tortilla strips make every spoonful satisfying.
• Great for meal prep – makes excellent leftovers and freezes well for future meals.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste) – for more, visit our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• 6 small corn tortillas, cut into thin strips
• Optional toppings: avocado slices, vegan sour cream, shredded vegan cheese, jalapeño slices

Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring spoons
• Can opener
• Serving bowls
• Frying pan (for toasting tortilla strips)

Instructions

1. Prepare the tortilla strips: Heat a small amount of olive oil in a frying pan over medium heat. Add the tortilla strips and toast them until crisp and golden, about 3-4 minutes. Stir frequently to avoid burning. Remove from heat and set aside.
2. Sauté the aromatics: In the large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent and soft.
3. Add garlic and bell peppers: Stir in the minced garlic, diced red and yellow bell peppers, and cook for another 3 minutes until fragrant.
4. Incorporate the carrots, celery, and zucchini: Add these vegetables to the pot and cook for 5 minutes, stirring occasionally to soften them slightly.
5. Spice it up: Sprinkle the cumin, smoked paprika, chili powder, salt, and pepper over the veggies. Stir well to coat everything evenly with the spices.
6. Add liquids and beans: Pour in the diced tomatoes with their juice and the vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
7. Simmer the soup: Let the soup simmer gently for about 20 minutes, allowing the flavors to meld and the vegetables to become tender.
8. Add corn and black beans: Stir in the corn kernels and rinsed black beans. Cook for an additional 5 minutes until heated through.
9. Finish with lime juice: Remove the pot from heat and stir in the fresh lime juice for a bright, tangy finish.
10. Serve and garnish: Ladle the soup into bowls and top with the crispy tortilla strips, fresh cilantro, and any optional toppings like avocado or vegan sour cream.

Tips & Variations

“For an extra smoky flavor, consider adding a chipotle pepper in adobo sauce or a dash of smoked chili powder.”

• Make it vegan and gluten-free: Use gluten-free corn tortillas and check your broth ingredients to keep it allergen-friendly.
• Bulk it up: Add cooked quinoa or brown rice for a heartier meal.
• Change up the beans: Swap black beans for pinto, kidney, or chickpeas depending on your preference.
• Spice level: Adjust the chili powder and add fresh jalapeños for more heat.
• Roasted veggies: Roast the bell peppers and zucchini before adding to the soup for a deeper flavor.

Nutrition Facts

Serving Suggestions

This vegetable tortilla soup pairs wonderfully with a side of warm arepas or a fresh green salad like a vegan salad bowl. For a more indulgent meal, serve with some crusty bread or vegan cornbread to soak up the flavorful broth.

If you love Mexican-inspired dishes, check out our Vegetarian Mexican Soup Recipes That Warm Your Soul for more comforting options.

Conclusion

Our vegetable tortilla soup is a vibrant, nutritious, and delicious recipe that brings warmth and flavor to your table with minimal fuss. Its combination of fresh vegetables, hearty beans, and smoky spices makes it an ideal choice for anyone craving a wholesome meal that’s both satisfying and easy to prepare.

The crispy tortilla strips add a delightful crunch that elevates the experience, turning simple ingredients into a memorable dish.

Whether you’re cooking for family, prepping meals for the week, or simply looking to enjoy a flavorful bowl of soup, this recipe fits perfectly into any routine. Don’t forget to explore more creative and wholesome recipes like this one in our extensive collection, including A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking, and enjoy every comforting spoonful!

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