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Creamy Vegetarian Tortilla Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups vegetable broth
  • 1 14.5 oz can diced tomatoes
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1/2 cup heavy cream
  • Salt and pepper to taste
For the Garnishes
  • 4 corn tortillas cut into strips
  • 1 tablespoon olive oil
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1 avocado diced
  • Lime wedges

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and toss tortilla strips with olive oil, then spread on a baking sheet.
  2. Bake the tortilla strips for 10-12 minutes until crisp and golden, stirring halfway through.
  3. While the tortillas bake, dice the onion, mince the garlic, and seed and mince the jalapeño.
Cooking
  1. Heat olive oil in a large pot over medium heat, then add the onion and cook until soft and translucent, about 5 minutes.
  2. Add the garlic, jalapeño, cumin, and chili powder, and cook for another 1-2 minutes until fragrant.
  3. Pour in the vegetable broth, diced tomatoes, black beans, and corn; bring to a simmer and cook for 15 minutes.
  4. Remove from heat and use an immersion blender to puree about half the soup to create a creamy texture, then stir in the heavy cream.
  5. Season with salt and pepper to taste.
Finishing
  1. Ladle the soup into bowls and top each with baked tortilla strips, shredded cheddar cheese, diced avocado, chopped cilantro, and a squeeze of lime juice.