Vegetarian Tortilla Soup Recipe

This easy vegetarian tortilla soup is filled with a hearty blend of beans, fire-roasted tomatoes and Mexican-inspired seasoning. Topped off with crunchy oven baked tortilla strips and avocado for a flavorful meatless meal in just over 30 minutes.

📝 Ingredients

• 4 small corn tortillas - cut into strips (can sub flour tortillas)
• 3 tablespoons olive oil (divided)
• 1 small yellow onion (diced)
• 4 cloves garlic (minced)
• 1 medium red or green bell pepper (chopped)
• 1 jalapeño (minced)
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 1 teaspoon oregano
• 28 ounce can fire-roasted tomatoes
• 2 14-ounce cans pinto beans (drained and rinsed)
• 14 ounce can black beans (drained and rinsed)
• 3 cups vegetable stock
• 1/2 ounce dark chocolate (optional)
• 1 teaspoon sea salt (to taste)
• Avocado, fresh lime juice and cilantro (for serving)

👨‍🍳 Instructions

1. 1Crisp tortillas: Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper. Toss the tortilla strips with 1 tablespoon of oil and a generous pinch of salt. Spread evenly on the baking sheet, being careful not to overcrowd. Bake for 15-20 minutes, tossing halfway, until golden brown. Let cool completely before serving.
2. 2Saute: While the tortilla strips bake, make the soup. Heat the remaining 2 tablespoons of oil in a large pot over medium heat. When shimmering, add the onion and sauté until translucent, about 5-8 minutes. Add the garlic, bell pepper, jalapeño, and spices. Cook for another 3-4 minutes, until fragrant.
3. 3Simmer: Pour in the fire-roasted tomatoes, beans, and vegetable stock. Bring the pot to a boil then reduce the heat to low and simmer uncovered for 10 minutes. Stir in the dark chocolate if using and season generously with salt, adding more to taste if needed.
4. 4Serve: To serve, divide the soup among bowls and top with tortilla strips, avocado, chopped cilantro, and a squeeze of lime juice.