Vegetarian Tortilla Soup
My spicy vegetarian tortilla soup is easy, healthy, AND quick! This is a pantry meal you can make in 30 minutes for a delicious and satifying dinner. Rich broth, smoky chipotle, plenty of black beans, and crunchy tortilla chips.
Servings 4 servings
- 1 tbsp vegetable oil
- 1 medium white onion, chopped
- 4 cloves garlic, chopped
- 1/2 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ancho powder
- 1-2 chipotles in adobo
- 1 tbsp adobo sauce
- 1 16-oz can fire roasted tomatoes, chopped or whole
- 4 cups vegetable stock
- 2 15-oz cans black beans, drained
- 1 lime
- 2 cups tortilla chips
- sour cream
- sliced avocado
- chopped fresh cilantro
- shredded cheddar cheese
- minced jalapenos, pickled or fresh
In a large pot heat the oil on medium until shimmery.
Add the onion, garlic, and kosher salt. Saute until the onion is soft and translucent, about 8 minutes. Turn down the heat if the onion or garlic start to brown.
Add chili and ancho powder. Stir to mix in and saute for 30 seconds.
Add chipotle, adobo sauce, tomatoes, and stock. Bring to a boil then reduce heat and let simmer for 15-20 minutes.
Take off heat and puree in a blender until smooth. (Be careful with the hot liquid and use a cloth over the lid.)
Pour it back in the pot and add the beans.
Squeeze in the juice of one lime. Then, stir and taste. Add more salt and seasonings if needed.
Bring to a simmer and serve with portions of tortilla chips broken up and stirred into the soup in each bowl.
Add the toppings of your choice.
- Pureeing the Soup: This gives it extra body and makes it thick and rich.
- Chipotle: One or two will depend on your heat tolerance. If you are not sure, use one and taste after it is pureed into the stock. (while still in the blender) Add another and puree if needed.
- Onion: I prefer the white onion, but if yellow onions are what you have use those.
- Beans: Pinto beans are also nice in the soup in place of the black.