Hearty Vegetarian Tortilla Soup

black beans

🥗Healthier: lentils

💰Cheaper: canned kidney beans

Lentils are lower in calories and quick to cook.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: store-brand cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds creaminess.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and can be made with scraps.

Preheat oven to 400 F.

Chop the onion, red pepper, jalapeño, garlic, and cilantro.

Put 1 tablespoon of oil into a large stock pot and bring heat to medium-high. Add the onion, red pepper, jalapeño, and garlic. Cook for 5 minutes, stirring frequently.

Add broth, fire-roasted tomatoes, black beans, chili powder, cumin, salt, and pepper.

Bring to a boil then lower to simmer, cover, and cook for 30 minutes.

Slice 4 of the tortillas into 2x2-inch pieces. Slice the remaining 4 tortillas into ¼x2-inch thin strips.

Toss the strips with the remaining 2 teaspoons of oil and ¼ teaspoon of salt.

Lay these out on a baking tray and bake for 10 minutes, flipping halfway through.

After the soup has simmered for 30 minutes, add the cilantro, corn, lime juice, and the 2-inch tortilla squares. Stir to combine.

Top with sliced avocado and any other toppings you desire.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens