Print

Creamy Vegetarian Tortilla Soup: A Cozy and Delicious Delight

Creamy Vegetarian Tortilla Soup

A warm and flavorful soup that makes for a perfect meal any day of the week.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 2 cups corn, frozen or fresh
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped cilantro
  • 1 avocado, diced
  • 1 lime, juiced

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until softened.
  2. Stir in the cumin and chili powder, cooking for another minute until fragrant.
  3. Add the black beans, diced tomatoes, vegetable broth, and corn. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Stir in the heavy cream or coconut milk, salt, and pepper. Simmer for an additional 5 minutes.
  5. Remove from heat, and stir in cilantro and lime juice before serving.

Notes

  • For a spicier soup, add diced jalapeños.
  • Serve with tortilla chips or bread for a complete meal.

Nutrition

Keywords: Creamy Vegetarian Tortilla Soup, Vegetarian Soup, Comfort Food