30-Minute Vegetarian Tortilla Soup

Vegetarian Tortilla Soup is loaded with flavor and texture - from hearty black beans, fire-roasted tomatoes, adobo chipotle sauce, and crunchy tortilla strips. It's ready in just 30 minutes too, making it an easy weeknight dinner the whole family will love!

📝 Ingredients

• 8 corn tortillas
• 1 1/2 Tablespoon Oil of choice (more if pan-frying)
• Salt
• 2 Tablespoons olive oil (or oil of choice)
• 1 medium yellow onion (finely chopped)
• 1 Tablespoon jalapeno (seeds removed, finely chopped)
• 1 red bell pepper (diced)
• 4 garlic cloves (minced)
• 1-2 chipotle peppers (in adobo sauce) (finely chopped (see note for substitutions))
• 2 teaspoons adobo chile sauce
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper (to taste)
• 1 15-ounce can diced fire-roasted tomatoes
• 1 15-ounce can black beans (drained and rinsed)
• 1 cup frozen corn
• 4 cups vegetable stock (more to taste)
• Fresh lime juice

👨‍🍳 Instructions

1. 1--- Tortilla Strips ---
2. 2Cut the corn tortillas into strips, halving them if desired (otherwise many of them will naturally break when tossed, which is totally ok and gives it a rustic feel).
3. 3Stovetop: Coat the bottom of a large skillet with a neutral oil and heat over medium-high to high heat. Once hot, add tortilla strips in an even layer and cook for 3-4 minutes or until golden brown. Flip, and continue to cook on the other side until golden. Remove and place on a paper-towel-lined plate and immediately sprinkle with salt. Continue working in batches until all strips have been cooked.
4. 4Oven: Preheat oven to 375°F. In a large bowl, toss the tortilla strips in 1 ½ tablespoons of oil and a generous pinch of salt, until coated. Spread in an even layer on a large baking sheet. Bake for 8-10 minutes, tossing halfway through, until stirps are golden brown and crisp.
5. 5--- Soup ---
6. 6In a large dutch oven or stockpot, heat oil over medium-high heat. Add the onion, jalapeno, and red bell pepper; saute for about 3 minutes with a generous pinch of salt.
7. 7Add the garlic, chipotle peppers, adobo sauce, and spices, along with another pinch of salt. Stir to coat, and cook for 1-2 minutes.
8. 8Add the diced tomatoes, black beans, frozen corn, and vegetable stock. Stir to combine and bring to a simmer for 10-15 minutes, being sure to taste test for salt levels and desired spice. Stir in a squeeze of half of a fresh lime. Don’t skip this step, the acid brings out so much flavor (taste test before and after, you’ll be amazed!).
9. 9Serve the soup over the tortilla strips, or garnish them on top. Add additional toppings as desired and enjoy!