Delicious Creamy Vegetarian Tortilla Soup
A comforting blend of fresh vegetables, beans, and creamy broth, perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 can corn, drained
- 1 can black beans, rinsed and drained
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
- Tortilla strips for garnish
- Avocado for garnish
- Cilantro for garnish
- Lime for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is softened, about 3-4 minutes.
- Stir in the chopped bell pepper and diced zucchini. Cook for another 2-3 minutes, until the vegetables are just tender.
- Add the drained corn, rinsed black beans, vegetable broth, and diced tomatoes. Sprinkle in the cumin and chili powder, then season with salt and pepper. Bring to a gentle boil.
- Reduce the heat to low and let the soup simmer for about 15 minutes.
- Stir in the heavy cream or coconut milk. Heat through without boiling.
- Serve hot, garnished with tortilla strips, avocado slices, cilantro, and lime juice.
Notes
Use fresh vegetables for the best flavor, and feel free to adjust the spice level according to your preference.