Easy Meatless Tortilla Soup
A bright, cozy tortilla soup loaded with beans, corn, and tomatoes—finished with lime and crunchy toppings.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 tbsp minced jalapeño seeded for less heat
- 2 tsp minced garlic
- 1.5 tsp chili powder
- 1.25 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- 1 tsp kosher salt to taste
- 0.5 tsp black pepper
- 1 tbsp tomato paste
- 28 oz diced tomatoes include juices
- 5 cup vegetable broth low-sodium if possible
- 30 oz black beans drained and rinsed
- 1.5 cup corn kernels thawed if frozen
- 2 tbsp fresh lime juice
- 2 cup tortilla chips lightly crushed, for serving
- 0.25 cup chopped fresh cilantro for garnish
- 1 cup diced avocado for serving, optional
- 0.75 cup shredded Mexican-style cheese optional
- 0.5 cup sour cream optional
Instructions
Preparation Steps
- Warm oil in a large pot over medium heat until shimmering.
- Sauté onion and jalapeño until softened, about 4 to 5 minutes.
- Stir in garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Cook 30 seconds.
- Mix in tomato paste and cook 1 minute, stirring to coat vegetables.
- Pour in tomatoes and broth. Bring to a gentle simmer.
- Add black beans and corn. Simmer uncovered 10 to 12 minutes.
- Stir in lime juice. Taste and adjust salt and pepper as needed.
- Ladle into bowls. Top with tortilla chips, cilantro, avocado, cheese, and sour cream.
Notes
Variation: Blend 1 cup of the soup and stir it back in for extra body. For a spicier kick, add a pinch of chipotle powder. Leftovers keep 4 days refrigerated; reheat gently and add fresh chips when serving.
This recipe is an original creation inspired by classic Easy Meatless Tortilla Soup flavors. All ingredient ratios and instructions are independently developed.