Description
A smoky, cozy vegetable tortilla-style soup made with fire-roasted tomatoes, peppers, black beans, and corn, finished with crunchy tortilla strips, creamy avocado, and bright lime. Ready in 35 minutes, naturally vegan and gluten-free, and perfect for weeknights or meal prep.
Ingredients
For the Soup
2 tablespoons olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium jalapeño, seeded and finely chopped (optional)
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt, plus more to taste
1 can (14.5 oz / 400 g) fire-roasted diced tomatoes
1 can (15 oz / 425 g) black beans, rinsed and drained
1 cup corn kernels (frozen or canned, drained)
4 cups (1 L) low-sodium vegetable broth
Juice of 1 lime
For the Tortilla Strips & Toppings
6 small corn tortillas, cut into thin strips
1 tablespoon olive oil
Pinch of salt
1 avocado, diced
Fresh cilantro, chopped
Extra lime wedges
Instructions
Prep tortilla strips: Preheat oven to 375°F (190°C). Toss tortilla strips with 1 tbsp olive oil + pinch of salt. Bake 10–12 minutes, flipping once, until crisp.
Sauté aromatics: Heat 2 tbsp olive oil in a large pot over medium. Add onion, peppers, and jalapeño + pinch salt. Cook 5–7 minutes until softened.
Bloom spices: Add garlic, cumin, chili powder, smoked paprika, oregano, and 1 tsp salt. Cook 30 seconds until fragrant.
Add soup ingredients: Add tomatoes, black beans, corn, and broth. Bring to a boil, then reduce to a simmer.
Simmer: Cook uncovered for 15–18 minutes until veggies are tender and broth slightly thickened. Blend 1 cup if you want it thicker.
Finish: Stir in lime juice. Taste and adjust seasoning.
Serve: Top with tortilla strips, avocado, cilantro, and lime wedges.
Notes
Use low-sodium broth to control saltiness.
Frozen or precut veggies work perfectly.
Blend part of the soup for a creamier texture.
Tortilla chips can replace homemade strips.
Soup thickens in the fridge—add broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Tortilla-style / Mexican-inspired