Meatless Tortilla Soup
A flavorful Meatless Tortilla Soup featuring black beans, corn, fire-roasted tomatoes, and Tex-Mex spices in a rich, vegetarian broth.
4 Servings
Ingredients
For the Soup:
- 12 6-inch corn tortillas divided
- 2 tablespoons extra virgin olive oil divided
- 1 ½ teaspoons salt divided
- 1 large yellow onion finely chopped
- 1 large green bell pepper stemmed, seeded, and finely chopped
- 2 jalapeños seeded and finely chopped
- 2 cloves garlic minced
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beans rinsed and drained
- 1 15.5-ounce can corn rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 4 cups vegetable stock
- 1 tablespoon tomato paste
- 2 scallions trimmed and chopped
- 1 tablespoon fresh lime juice
Optional Garnishes:
- Fresh cilantro chopped
- Lime wedges
- Queso fresco crumbled
- Shredded Mexican-style cheese
- Radishes thinly sliced
- Diced avocado
- Sour cream
Instructions
Prepare the Tortilla Strips
- Preheat the oven to 350°F (175°C). Stack several corn tortillas at a time on a cutting board and slice them into ¼-inch strips. If smaller pieces are preferred, cut the strips in half crosswise.
Set aside half of the strips for later use in the soup.
- Place the remaining strips on a large baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of salt. Toss with clean hands to ensure even coating. Spread the tortilla strips into a single layer and bake for 10 to 15 minutes, turning once if necessary. Observe closely after the 10-minute mark to avoid burning. The tortilla strips are ready when lightly golden and crisp. Set aside to cool.
Sauté the Aromatic Vegetables
- In a large Dutch oven or soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Once the oil is glistening, add the chopped onion and sauté for 2 to 3 minutes until fragrant but not browned. Add the green bell pepper and jalapeños, stirring frequently, and cook for an additional 3 to 4 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another 30 seconds to 1 minute until aromatic.
Incorporate the Remaining Ingredients
- Add the fire-roasted tomatoes, black beans, corn, chili powder, cumin, oregano, coriander, garlic powder, remaining 1 teaspoon of salt, black pepper, and bay leaf. Stir thoroughly to combine the spices with the vegetables.
- Pour in the vegetable stock and add the tomato paste. Stir again to incorporate all ingredients.
Simmer the Soup
- Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and simmer uncovered for approximately 15 minutes. This allows the flavors to meld and the broth to develop depth.
Add the Final Ingredients
- After simmering, remove the bay leaf and stir in the reserved uncooked tortilla strips, chopped scallions, and fresh lime juice. Allow the soup to simmer for an additional 5 minutes, or until the tortilla strips have softened and thickened the broth slightly.
Serve
- Ladle the Meatless Tortilla Soup into individual serving bowls. Garnish with crispy baked tortilla strips and any preferred toppings such as cilantro, queso fresco, avocado, or sour cream. Serve immediately with lime wedges on the side.
Notes
This recipe is naturally gluten-free when prepared with certified gluten-free corn tortillas. Ensure that the vegetable stock, tomato paste, and all canned ingredients (particularly beans and corn) are verified gluten-free, as some commercial varieties may include additives or flavorings containing gluten. Avoid flour tortillas, as they contain wheat. All optional garnishes listed are naturally gluten-free when using authentic cheese and dairy products without starch additives.