Vegetarian Tortilla Soup is loaded with flavor and texture - from hearty black beans, fire-roasted tomatoes, adobo chipotle sauce, and crunchy tortilla strips. It's ready in just 30 minutes too, making it an easy weeknight dinner the whole family will love!
Cut the corn tortillas into strips, halving them if desired (otherwise many of them will naturally break when tossed, which is totally ok and gives it a rustic feel).
8 corn tortillas
Stovetop: Coat the bottom of a large skillet with a neutral oil and heat over medium-high to high heat. Once hot, add tortilla strips in an even layer and cook for 3-4 minutes or until golden brown. Flip, and continue to cook on the other side until golden. Remove and place on a paper-towel-lined plate and immediately sprinkle with salt. Continue working in batches until all strips have been cooked.
1 ½ Tablespoon Oil of choice, Salt
Oven: Preheat oven to 375°F. In a large bowl, toss the tortilla strips in 1 ½ tablespoons of oil and a generous pinch of salt, until coated. Spread in an even layer on a large baking sheet. Bake for 8-10 minutes, tossing halfway through, until stirps are golden brown and crisp.
Soup
In a large dutch oven or stockpot, heat oil over medium-high heat. Add the onion, jalapeno, and red bell pepper; saute for about 3 minutes with a generous pinch of salt.
2 Tablespoons olive oil, 1 medium yellow onion, 1 Tablespoon jalapeno, 1 red bell pepper
Add the garlic, chipotle peppers, adobo sauce, and spices, along with another pinch of salt. Stir to coat, and cook for 1-2 minutes.
4 garlic cloves, 1-2 chipotle peppers (in adobo sauce), 2 teaspoons adobo chile sauce, 1 Tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, Salt and pepper
Add the diced tomatoes, black beans, frozen corn, and vegetable stock. Stir to combine and bring to a simmer for 10-15 minutes, being sure to taste test for salt levels and desired spice. Stir in a squeeze of half of a fresh lime. Don’t skip this step, the acid brings out so much flavor (taste test before and after, you’ll be amazed!).
1 15-ounce can diced fire-roasted tomatoes, 1 15-ounce can black beans, 1 cup frozen corn, 4 cups vegetable stock, Fresh lime juice
Serve the soup over the tortilla strips, or garnish them on top. Add additional toppings as desired and enjoy!
Notes
Chipotle Peppers in Adobo Sauce: I highly recommend using these peppers because they add such a depth of flavor and smokiness to the soup. If you do leave them out, add an additional 1/2 tablespoon of chili powder (more to taste).
Store leftover chipotle peppers in a jar in the fridge for up to 1 month (sometimes 2) or place them in the freezer.
Storage & Freezing: store leftover soup in the fridge in an airtight container for up to 4 days. You can also freeze the soup for up to 3 months; thaw in the fridge, stovetop, or microwave.