Go Back
–+ servings

Creamy Vegetarian Tortilla Soup (Easy & Hearty)

A deliciously creamy and hearty tortilla soup packed with vegetables and topped with crispy tortilla strips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium bell pepper diced
  • 1 medium zucchini diced
  • 1 can black beans rinsed and drained
  • 1 can corn rinsed and drained
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut cream for vegan option
Spices and Seasonings
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Toppings
  • 1 cup tortilla chips crushed
  • 1/2 cup fresh cilantro chopped
  • 1 medium avocado sliced
  • 1/2 cup sour cream optional

Method
 

Prepare the Vegetables
  1. In a large pot, heat a bit of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic, bell pepper, and zucchini. Cook for another 5 minutes until softened.
Cook the Soup
  1. Stir in the black beans, corn, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil.
  2. Reduce heat and let it simmer for 15 minutes.
Blend for Creaminess
  1. Using a blender, carefully blend the soup until smooth. You can blend all or part of it depending on your texture preference.
  2. Return the blended soup to the pot and stir in the heavy cream. Heat through for another 5 minutes.
Serve
  1. Ladle the soup into bowls and top with crushed tortilla chips, cilantro, avocado slices, and sour cream if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gFiber: 10gSugar: 5g

Notes

This soup can be made vegan by substituting heavy cream with coconut cream and omitting sour cream.

Tried this recipe?

Let us know how it was!