Vegetarian Tortilla Soup is packed with hearty veggies, black beans and plenty of flavor! It's topped with oven baked tortilla chips and it's great for meal prep!
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and spices and cook for 30 seconds longer.
1 tablespoon extra virgin olive oil, 1 red onion, 3 cloves garlic, 2 teaspoons ground cumin, 1 1/2 teaspoons chili powder, 1 teaspoon smoked paprika
Add the sweet potato, red bell pepper, jalapeño, and corn and sauté for 2-3 minutes. Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil. Once boiling, reduce heat to medium low and simmer for 15-20 minutes until the potatoes are tender.
1.5 lbs. sweet potato, 1 red bell pepper, 1 jalapeno, 1 cup corn, 5 cups vegetable broth, 15 ounces black beans, 14 ounces fire roasted diced tomatoes
Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary. Serve warm with tortilla chips and lime wedges. Enjoy!
1 lime, 1/4 cup cilantro, salt and pepper
Optional: Prepare the tortilla strips while the soup cooks
Preheat the oven to 400 degrees. Toss the tortilla strips with the olive oil and salt, to taste. Bake in an even layer for 5 minutes or until golden and crispy.
2 tablespoons olive oil, 2 corn tortillas sliced into strips
Notes
Pro tip: Prep the veggies up to a few days in advance to make this recipe go even more quickly on busy nights.
Customize this soup with your favorite veggies, beans and toppings.
Swap out the sweet potato and corn with cauliflower or low carb veggies to make this soup lower carb.
Store vegetarian tortilla soup in the refrigerator for up to 5 days, or freeze for up to 3 months.