The Art of Perfect Creamy Vegetarian Tortilla Soup Creation

Aromatic Vegetable Base Building

Master the technique of sautéing onions, peppers, and garlic to create flavorful foundation.

Spice Toasting Excellence

Learn the skill of toasting spices to unlock their full aromatic potential and depth.

Cream Integration Perfection

Perfect the method of adding cream without curdling for silky smooth soup texture.

Crispy Tortilla Strip Technique

Master the art of baking tortilla strips to achieve perfect golden crispiness.

Topping Assembly Strategy

Learn optimal garnishing techniques for maximum visual appeal and flavor contrast.

Vegetarian Tortilla Soup Mastery Secrets for Perfect Creamy Mexican Comfort

Cream Timing: Add cream at the end and don't boil after adding to prevent curdling.

Bean Options: Use any combination of beans you prefer - kidney, white, or chickpeas all work well.

Spice Level: Adjust jalapeños and cayenne to your heat preference - remove seeds for milder soup.

Tortilla Strips: Watch carefully while baking as they can burn quickly once they start browning.

Make Ahead: Soup tastes even better the next day as flavors meld together beautifully.

Texture Control: Blend part of the soup for creamier texture while keeping some chunks for interest.

Creamy Vegetarian Tortilla Soup with Black Beans, Corn, and Crispy Tortilla Strips

Name: Creamy Vegetarian Tortilla Soup with Black Beans, Corn, and Crispy Tortilla Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: For the Soup Base:; 2 tablespoons olive oil; 1 large yellow onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 jalapeño pepper, seeded and minced; For the Liquid Foundation:; 4 cups vegetable broth; 1 can (28 oz) crushed tomatoes; 1 cup heavy cream or half-and-half; For the Protein & Vegetables:; 2 cans (15 oz each) black beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 2 cups frozen or fresh corn kernels; 1 cup diced tomatoes; For the Spice Blend:; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; 1 teaspoon salt; 1/2 teaspoon black pepper; For the Crispy Tortilla Strips:; 6 corn tortillas, cut into thin strips; 2 tablespoons vegetable oil; 1/2 teaspoon salt; For the Fresh Toppings:; 2 avocados, sliced; 1 cup shredded Monterey Jack cheese

The ultimate vegetarian tortilla soup featuring a rich creamy tomato broth, hearty black beans, sweet corn, and crispy homemade tortilla strips piled high with fresh toppings. This comforting Mexican-inspired masterpiece combines the robust flavors of smoky spices with the satisfying texture of tender vegetables and beans, creating an unforgettable soup experience that elevates the classic tortilla soup to extraordinary heights perfect for weeknight dinners, meal prep, or any time you crave the perfect balance of creamy, spicy, and fresh flavors.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Soup Base:

2 tablespoons olive oil

1 large yellow onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño pepper, seeded and minced

For the Liquid Foundation:

4 cups vegetable broth

1 can (28 oz) crushed tomatoes

1 cup heavy cream or half-and-half

For the Protein & Vegetables:

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

2 cups frozen or fresh corn kernels

1 cup diced tomatoes

For the Spice Blend:

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon black pepper

For the Crispy Tortilla Strips:

6 corn tortillas, cut into thin strips

2 tablespoons vegetable oil

1/2 teaspoon salt

For the Fresh Toppings:

2 avocados, sliced

1 cup shredded Monterey Jack cheese

1/2 cup sour cream or Greek yogurt

2 jalapeños, sliced

1/2 cup fresh cilantro, chopped

2 limes, cut into wedges

For the Flavor Enhancers:

2 tablespoons lime juice

1 tablespoon tomato paste

1 teaspoon honey or sugar

For the Garnish Options:

Diced red bell pepper

Sliced green onions

Crushed tortilla chips

For Special Equipment:

Large Dutch oven or soup pot

Baking sheet for tortilla strips

Immersion blender (optional)

Ladle

Instructions

Heat olive oil in large Dutch oven over medium heat until shimmering.

Add diced onion and cook for 5 minutes until softened and translucent.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced bell pepper and jalapeño, cooking for 3-4 minutes until tender.

Sprinkle in all spices: cumin, chili powder, paprika, oregano, cayenne, salt, and pepper.

Stir spices constantly for 1 minute to toast and release their flavors.

Add tomato paste and stir to coat vegetables, cooking for 2 minutes.

Pour in vegetable broth and crushed tomatoes, stirring to combine well.

Bring soup to a boil, then reduce heat to low simmer.

Add black beans, pinto beans, and corn to the simmering soup.

Simmer uncovered for 20 minutes, stirring occasionally to blend flavors.

Meanwhile, preheat oven to 400°F for making crispy tortilla strips.

Toss tortilla strips with vegetable oil and salt on baking sheet.

Bake tortilla strips for 8-10 minutes until golden and crispy, stirring halfway.

Stir heavy cream into soup and heat through without boiling.

Add lime juice and honey to balance flavors, tasting and adjusting seasoning.

For creamier texture, use immersion blender to partially blend soup if desired.

Ladle hot soup into serving bowls, filling each about three-quarters full.

Top each bowl generously with shredded Monterey Jack cheese while soup is hot.

Add sliced avocado, dollop of sour cream, and fresh jalapeño slices.

Pile crispy tortilla strips on top for dramatic presentation and crunch.

Garnish with chopped fresh cilantro and diced bell pepper for color.

Serve immediately with lime wedges on the side for squeezing.

Accompany with extra tortilla chips or warm cornbread for complete meal.

Store leftover soup separately from toppings to maintain freshness and texture.

Creamy Vegetarian Tortilla Soup with Black Beans, Corn, and Crispy Tortilla Strips

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Creamy Vegetarian Tortilla Soup Creation

Creamy Vegetarian Tortilla Soup with Black Beans, Corn, and Crispy Tortilla Strips

Ingredients

Instructions