Mexican-Style Vegetarian Tortilla Soup
This hearty and cozy soup is inspired by Mexican tortilla soup. It consists of a spiced tomato-red pepper soup, with black beans and corn to make it extra filling. The toppings are so important. They are what makes the soup a big hit: cubes of avocado, lime juice, cilantro, (vegan) cheese, and of course homemade fried tortilla chips! The recipe is vegan-adaptable.
Ingredients
Mexican-Style Soup
- 2 tbsp vegetable oil
- 1/2 white onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 large red pepper, chopped (or two smaller ones)
- 1 tsp cumin powder
- 1 tsp smoked paprika powder
- 1 tsp paprika powder
- 2 cans canned tomatoes (400 g each, use good quality ones)
- 1.5 l vegetable stock
- salt and pepper
- 400 g cooked black beans
- 260 g canned corn
Tortilla Strips
- 6 tortillas, medium size
- 1 tsp cumin powder
- 1 tsp smoked paprika powder
- salt
- oil, for frying
Serve with
- avocado in cubes
- chopped cilantro
- lime wedges
- shredded cheddar cheese (use plant-based cheese or omit for a vegan version)
- hot sauce (optional)
Instructions
Mexican Style Soup
- Cook onion and garlic in oil for 3-5 minutes on a low heat until soft. Add red pepper and cook for 5 more minutes. Add the spices and cook 3 minutes until fragrant
- Add canned tomatoes, vegetable stock, salt and pepper. Bring to a boil, turn low and let simmer for 20 minutes
- Using a hand blender, blitz the soup smooth. Add corn and beans and let simmer for an additional 5-10 minutes
Tortilla Strips
- Prepare tortilla strips in the meantime. Cut tortillas in half and slice them into strips. Toss in a bowl with the spices and some salt. Warm up a shallow layer of oil in a frying pan and fry the strips for about 5-7 minutes until crispy and golden. Drain on a paper towl and toss with some extra salt
Assemble Soup
- Ladle soup in a bowl. Top with avocado, cilantro, lime juice and cheese (if using). Add the tortilla chips on top or serve them on a separate plate to prevent them from getting soggy. Enjoy!
Notes
You can store the soup in a closed container in the refrigerator for 3 days. The tortilla strips are best eaten the same day. When you plan to eat this soup over the course of several days, prepare the tortilla strips just in advance.
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