Uncle Cheese Recipe Library

Vegetarian Tortilla Soup

Vegetarian Tortilla Soup has been rebuilt into the responsive recipe system so the full soup method and topping options are easier to proof and share through the hosted library.

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Vegetarian Tortilla Soup

Black bean tortilla soup with tomato, cumin, peppers, baked tortilla strips, cilantro, and lime.

Yield: 4 servings
Style: Vegetarian soup
Best view: Browser on phone or desktop

Ingredients

Soup
  • 2 mild dried chiles or 1–1 1/2 tsp chili powder
  • 1 can diced or crushed tomatoes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 medium red bell pepper, chopped
  • 1/4 tsp salt, plus more to taste
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 cans black beans, rinsed
  • 4 cups vegetable broth
Tortilla Strips + Finish
  • 4 corn tortillas, cut into strips
  • 2 tsp olive oil
  • 1/4 cup cilantro, chopped
  • 1–2 tbsp lime juice
  • Black pepper, to taste
  • Optional: radish, avocado, feta, sour cream

Method

  1. If using dried chiles, toast until fragrant, remove stem and seeds, then blend with the tomatoes until smooth.
  2. Warm 2 tbsp olive oil in a soup pot. Cook onion, bell pepper, and salt until softened, about 5–7 minutes.
  3. Add garlic and cumin, plus chili powder if using, and cook briefly until fragrant.
  4. Add the tomato-chile mixture or tomatoes alone. Stir and cook 1 minute.
  5. Add black beans and vegetable broth. Bring to a simmer and cook gently for 30 minutes.
  6. Toss tortilla strips with remaining oil and a little salt. Bake at 400°F for 8–12 minutes until crisp.
  7. Stir most of the cilantro and 1 tbsp lime juice into the soup. Adjust salt, pepper, and lime to taste.

Finish + Service

  • Divide into bowls and top with tortilla strips and reserved cilantro.
  • Add avocado or radish as desired.
  • Optional dairy toppings: feta or sour cream.
Uncle Cheese hosted recipe page — Vegetarian Tortilla Soup is maintained inside the responsive recipe library.