Uncle Cheese Recipe Library

Hearty Vegetarian Tortilla Soup

Hearty Vegetarian Tortilla Soup has been moved into the responsive recipe system to keep the full soup build, topping notes, and dietary logic available through a clean browser page.

VegetarianSoupVE / VG / DF baseMigration live

Hearty Vegetarian Tortilla Soup

Black bean tortilla soup with fire-roasted tomatoes, jalapeño, corn, lime, avocado, and crispy tortilla strips.

Yield: 8 servings
Style: Hearty vegetarian soup
Best view: Browser on phone or desktop

Ingredients

Soup
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 jalapeño, chopped
  • 4 cloves garlic, minced
  • 1 tbsp oil
  • 4 cups vegetable broth
  • 1 can fire-roasted tomatoes
  • 2 cans black beans, rinsed
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp salt, plus more as needed
  • 1/2 tsp black pepper
  • 1 cup corn
  • 1/2 bunch cilantro, chopped
  • Juice of 1 lime
Tortillas + Toppings
  • 8 corn tortillas
  • 2 tsp oil
  • 1/4 tsp salt
  • 1 avocado, for topping
  • Optional: red onion, cheese, sour cream

Method

  1. Preheat oven to 400°F. Chop onion, pepper, jalapeño, garlic, and cilantro.
  2. Heat 1 tbsp oil in a stock pot. Cook onion, red pepper, jalapeño, and garlic for about 5 minutes.
  3. Add broth, tomatoes, black beans, chili powder, cumin, salt, and pepper. Bring to a boil, then simmer covered for 30 minutes.
  4. Cut 4 tortillas into squares for the soup and 4 into thin strips for topping.
  5. Toss tortilla strips with remaining oil and salt. Bake 10 minutes, flipping halfway, until crisp.
  6. Stir cilantro, corn, lime juice, and tortilla squares into the soup after simmering.

Finish + Service

  • Ladle into bowls and top with avocado and crispy tortilla strips.
  • Add red onion if desired.
  • Optional dairy toppings: shredded cheese or sour cream.
Uncle Cheese hosted recipe page — Hearty Vegetarian Tortilla Soup is maintained inside the responsive recipe library.