The most delicious vegetarian tortilla soup, easy to make and, of course, very healthy. If you’re a vegetarian who loves soup, then you’ve come to the right place. Here, you’ll find a recipe for a soup, especially for vegetarians. The ingredients are simple, the method is very easy to make, and the taste is very delicious. Perfect!
As a vegetarian, of course you are very picky when it comes to food. You cannot eat carelessly. All food ingredients are carefully selected to suit your lifestyle as a vegetarian.
So what are the ingredients? How to make this soup? Please see the full recipe below.
Vegetarian Tortilla Soup
Ingredients
- 2 dried Guajillo or ancho chiles
- 8 corn tortillas
- 2 (14-ounce) cans diced fire-roasted tomatoes
- 3 garlic cloves, grated
- 4 cups water or vegetable broth, plus more as needed
- 3 cups cooked black beans, drained and rinsed
- 1½ teaspoons sea salt, plus more to taste
- 1 teaspoon ground cumin
- 1½ cups fresh or frozen corn kernels, from about 2 ears fresh
- 2 tablespoons avocado oil, plus more for drizzling
- 1 large white onion, diced, reserve ⅓ cup for topping
- ¼ teaspoon dried oregano
- Freshly ground black pepper
For serving
- Crumbled Cotija cheese
- Lime wedges
- Diced avocado
- Sliced radishes
- Fresh cilantro
Instructions
1Preheat the oven to 375°F and line two baking sheets with parchment paper.
2Use kitchen scissors to slice the stems off the chiles, then cut the chiles open vertically along one of their edges. Spread them open so that they lay flat. In a dry skillet over medium heat, toast the chiles for 1 to 2 minutes per side, or until soft and fragrant. Place one of the tortillas in the pan and toast on each side until puffed up and fragrant.
3Place the toasted chiles and tortilla in a blender and add the tomatoes. Blend until smooth.
4Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and salt, and cook, stirring occasionally, for 8 minutes, or until softened. Add the cumin and oregano and cook for 30 seconds, or until fragrant. Add the tomato mixture and cook, stirring, for 2 minutes. Add the garlic, water, and beans and simmer for 20 minutes. Add the corn and simmer for 10 more minutes.
5Cut the remaining tortillas into thin strips and place on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheets and bake for 10 to 15 minutes, or until crispy.
6If the soup is too thick, stir in a little more water to reach your desired consistency. Season to taste. Ladle the soup into bowls and top with the crispy tortilla strips, reserved diced onion, avocado, radishes, cilantro, and Cotija cheese. Serve with lime wedges for squeezing.
