Vegetarian Tortilla Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smoky vegetarian tortilla soup built on charred chiles, tomatoes, and warm spices like cumin and smoked paprika. Topped with crispy tortilla strips and finished with avocado, lime, and cilantro. Hearty and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 mild dried chili peppers (toasted and roughly chopped, or 1 to 1 1/2 teaspoons chili powder)
- 1 can fire-roasted diced tomatoes (15 ounces) (with juices)
- 1 1/2 tablespoons extra-virgin olive oil (divided)
- 1 large onion (chopped)
- 1 red bell pepper (chopped)
- kosher salt (to taste)
- 4 cloves garlic (minced)
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 cans black beans (15 ounces each) (rinsed and drained)
- 4 cups low-sodium vegetable broth
- freshly ground black pepper, (to taste)
- 5 corn tortillas (cut into 2-inch long strips)
- 1/4 cup fresh cilantro (chopped, divided)
- Fresh lime juice (to taste)
- Diced avocado (optional garnish)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1071mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 975mg
- Calcium
- 147mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1071MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.