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Vegetarian tortilla soup

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Calories 404 kcal

Ingredients
  

  • 1 1/2 Tbsp Dried chili pepper
  • 1 Can Diced or crushed tomatoes
  • 2 Tbsp Extra-virgin olive oil
  • 10 oz Chopped red onion (Large)
  • 10 oz Chopped red bell pepper
  • 1/4 Tbsp Salt
  • 1/2 Tbsp Minced garlic
  • 2 Tbsp Grpund cumin
  • 2 Can Black beans or cooked black beans
  • 2 Cup Vegetable broth
  • 4 4 4 corn tortillas
  • 1/4 Cup Fresh cilantro (Chopped)
  • 2 Tbsp Line juice
  • 1/4 Tbsp Ground black pepper

Instructions
 

  • Blend tomato and chili pepper until smooth. Set the smooth blend aside. Place a pot on the fire and pour some olive oil. Add onion, bell pepper, and a pint of salt.
  • Allow to fry and stir occasionally, until the onion is quite soft. Add garlic and the ground cumin and cook for 45 minutes.
  • Then, add the tomato-chili pepper blend and allow to cook for one minute as you keep stirring. It’s time to add the beans and broth and stir to mix very well. Reduce the heat when necessary and allow to simmer for 30 minutes.
  • As you allow the sauce to cook, you can preheat your oven and make tortilla strips. You should use a rimmed baking sheet for easy cleanup.
  • On the baking sheet, toss tortilla strips with 2 teaspoons of olive oil and sprinkle some salt until the strips are coated lightly.
  •  Bake until the tortilla starts to turn golden and crisp. Then, you can put it aside.
  • Pour your fresh cilantro into the soup. Reserve some for garnish. Add one tablespoon of lime juice. You can taste the soup to know if more salt is needed.
  • Pour your fresh cilantro into the soup. Reserve some for garnish. Add one tablespoon of lime juice. You can taste the soup to know if more salt is needed.
Keyword Vegetarian recipe, Vegetarian tortilla soup