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–+ servings

Creamy Vegetarian Tortilla Soup (Easy & Hearty)

A rich and creamy vegetarian tortilla soup that's easy to make and packed with flavor. Perfect for a comforting meal any day of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium red bell pepper diced
  • 1 medium zucchini diced
  • 1 cup corn fresh or frozen
  • 1 can black beans rinsed and drained
  • 1 can diced tomatoes with juices
Broth and Cream
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk for vegan option
Spices and Seasoning
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
Toppings
  • 1 cup tortilla chips for serving
  • 1 avocado sliced for garnish
  • 1/4 cup cilantro chopped, for garnish
  • 1/2 cup cheese shredded, optional

Method
 

Prepare the Vegetables
  1. In a large pot, heat a splash of oil over medium heat. Add the diced onion and garlic, sautéing until translucent, about 5 minutes.
  2. Add the red bell pepper, zucchini, corn, and black beans. Cook for another 5 minutes, stirring occasionally.
Add Broth and Spices
  1. Pour in the vegetable broth and add the diced tomatoes, cumin, chili powder, salt, and pepper. Bring to a boil.
  2. Reduce heat and let it simmer for 15 minutes.
Blend and Cream
  1. Using a blender, carefully blend half of the soup until smooth, then return it to the pot.
  2. Stir in the heavy cream and heat through for another 5 minutes.
Serve
  1. Ladle the soup into bowls and top with tortilla chips, sliced avocado, cilantro, and cheese if desired.
  2. Enjoy your creamy vegetarian tortilla soup!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gFiber: 8gSugar: 5g

Notes

For a spicier version, add jalapeños or hot sauce to taste.

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