Sus Hive Recipe Library

Hearty Vegetarian Tortilla Soup

Chef/operator production sheet for Hearty Vegetarian Tortilla Soup. Use this page for station prep, service setup, holding decisions, and catering execution. 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.

VegetarianChef/Operator Production SheetUC Option A

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
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

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

Prep / Cook 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.

Holding / Reheat / Catering Notes

  • Verify stocks, sauces, cheeses, and garnish ingredients before marking vegetarian.
  • Keep meat-contact utensils and pans separate.
  • Hold and finish according to station standards.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.