In celebration of Cinco De Mayo, this vegetarian tortilla soup is packed with smokey flavor, spice, and crunch! Since you’re using lots of pantry ingredients, it’s convenient and quick to assemble. You can regulate the heat level with the amount of jalapeno pepper you add. I’m only using half but if you like it hot, add the whole pepper. Combining the corn and black beans completes the amino acid profile so you get a rich source of protein with no meat in sight!
Vegetarian Tortilla Soup
2 tablespoon olive oil
1 large onion, finely chopped
2 large cloves garlic, minced
1/2 jalapeno, seeds removed, finely chopped
Freshly ground black pepper
1 teaspoon chile powder
2 chipotles in Adobo, finely chopped
1 (28 oz.) can whole peeled tomatoes, drained and crushed
5-6 cups vegetable broth
2 cups corn kernels, fresh or frozen
1 can black beans, drained and rinsed
1 cup crushed tortilla chips
1 avocado, diced
3/4 cup plain Greek yogurt
1/2 cup chopped cilantro or parsley
- Heat oil in a Dutch oven over medium heat. Add onion. Cook until onion has softened, about 3-4 minutes. Add garlic, jalapeno, and chile powder. Stir to coat. Cook for 1-2 minutes. Add chipotle and tomatoes. Season with black pepper. Cook, stirring occasionally until the chipotles and tomatoes cook and concentrate flavors for about 5-8 minutes.
- Add 5 cups of vegetable broth, corn, and black beans. Bring to a simmer and reduce heat to low. Simmer for about 20 minutes. If soup is too thick, add an additional 1 cup of broth. Season with salt and pepper to taste.
- Divide soup into bowls. Top with crushed tortilla chips, avocado, yogurt, cilantro or parsley, and lime wedge.