This Vegetarian Tortilla Soup is so full of flavor and texture, you won’t even miss the meat! Top this off with a squeeze of lime juice, some crunchy tortilla chips avocado, cheese and cilantro. There are so many toppings you can add, and I just use whatever I have on hand. Looking for more soup recipes? Check out some of my favorites!Greek Style Red Lentil Soup30-Minute Chicken RamenMinestrone Soup
Ingredients
- 2 tbsp olive oil
- 1 small red onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 3 cloves garlic smashed and chopped
- 2 tsp adobo
- ¾ tsp ground cumin
- ½ tsp chili powder
- 26 ounces crushed tomatoes
- 5 cilantro stems (you can save the leaves for garnish if you like!)
- 1 14.5 oz can black beans, drained and rinsed
- 1 14.5 oz can corn, drained
- 4 cups vegetable broth
- 1 ½ tsp salt
- ½ cup crushed tortilla chips
- Juice from 1 lime
Instructions
- Heat the olive oil in a heavy bottomed pot over medium heat.
- Add the onion, carrot and celery and sauté veggies until they are tender, about 5 minutes.
- Add the garlic and sauté another 2-3 minutes.
- Add the adobo, cumin, and chili powder and stir to coat the spiced on the veggies, about 2 minutes. Then add the crushed tomatoes and cilantro stems and simmer for 10-15 minutes.
- Remove the cilantro stems. Using an immersion blender, or blender/food processor, blend until completely smooth.
- Pour the mixture back in the pot and turn it to medium heat. Add the black beans, corn, broth, salt and tortilla chips.
- Simmer for 20 minutes.
- Turn off the heat and stir in the lime juice.
- Serve topped with crushed tortilla chips, cilantro fresh avocado and cheese!
