Vegetarian Tortilla Soup
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Cookie and Kate · by Cookie and Kate★ 4.9

Vegetarian Tortilla Soup

NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 39%
CARBS 71G61% OF CAL
17G FIBER12G SUGAR43G OTHER
FAT 13G26% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warming vegetarian tortilla soup with black beans, tomatoes, and vegetables in a broth base, topped with tortilla strips and fresh garnishes. Hearty and satisfying for a light meal.

mainmexicansoupbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 mild dried chili peppers* or 1 to 1 1/2 teaspoons chili powder, to taste
  • 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 large yellow or red onion, chopped
  • 1 medium red bell pepper, chopped
  • 1/4 teaspoon fine salt, more to taste
  • 4 cloves garlic, pressed or minced
  • 2 teaspoons ground cumin
  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
  • 4 cups (32 ounces) vegetable broth
  • 4 corn tortillas, cut into 2-inch long, 1/4-inch-wide strips
  • 1/4 cup chopped fresh cilantro, divided
  • 1 to 2 tablespoons lime juice, to taste
  • Freshly ground black pepper, to taste
  • Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream
PREP
20M
SODIUM
1551MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.