Description
This Creamy Vegetarian Tortilla Soup is a hearty, flavorful dish perfect for any occasion. Combining black beans, corn, tomatoes, and a blend of spices, it’s cooked slowly for tender vegetables and rich flavors. The soup is finished with a creamy texture from heavy cream or coconut milk, then garnished with crispy tortilla strips, avocado, cilantro, and lime for a refreshing touch. This comforting soup is ideal for a satisfying meal that’s both delicious and nourishing.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Cream and Garnishes
- 2 cups heavy cream (or coconut milk for a dairy-free option)
- 2-3 corn tortillas, cut into strips (or tortilla chips for garnish)
- Avocado slices
- Fresh cilantro, chopped
- Lime wedges
- Sour cream or Greek yogurt
- Shredded cheese
Instructions
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking for about 2-3 minutes until fragrant and soft to release their flavors and deepen the soup’s taste.
- Combine Ingredients in Slow Cooker: Transfer the sautéed onion and garlic to the slow cooker. Add black beans, corn, diced tomatoes, vegetable broth, ground cumin, coriander, chili powder, smoked paprika, and salt and pepper. Stir well to combine all ingredients evenly.
- Slow Cook the Soup: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the vegetables are tender and flavors melded together.
- Puree for Creaminess: Once cooking is complete, use an immersion blender to blend about half of the soup until smooth. Alternatively, transfer half to a blender, puree, and then return it to the slow cooker for a creamy texture.
- Add Cream and Thicken: Stir in the heavy cream or coconut milk, then cook on high for an additional 20-30 minutes to incorporate creaminess and thicken the soup.
- Crisp Tortilla Strips: While the soup thickens, heat a pan over medium heat and cook tortilla strips for 2-3 minutes per side until crispy. Alternatively, use pre-made tortilla chips as garnish.
- Serve and Garnish: Ladle the soup into bowls and garnish with avocado slices, chopped fresh cilantro, lime wedges, sour cream or Greek yogurt, and shredded cheese according to your preference.
- Enjoy: Serve the creamy vegetarian tortilla soup hot alongside the crispy tortilla strips for a hearty, comforting meal full of flavor and texture.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Blending half the soup creates a creamy texture without full pureeing, preserving some vegetable chunks for bite.
- Tortilla strips can be baked or fried for different crispness levels.
- Adjust the chili powder and smoked paprika amounts to control the spiciness of the soup.
- Great for meal prep, and leftovers reheat well in the microwave or stovetop.
