Best Vegetarian Tortilla Soup
The most rich and flavorful tortilla soup base + onion, jalapeño, chili peppers, sweet potato, tomatoes, and black beans to produce the best vegetarian tortilla soup.
Ingredients
Tortilla Strips
- 6 tortillas flour or corn
- 2 tbsp avocado oil or canola
Tortilla Soup
- 1 tbsp avocado oil or olive oil
- 1 small white onion chopped
- 2 cloves garlic minced
- 1 jalapeño ribs and seeds removed, diced
- 2 chipotle peppers in adobo sauce chopped
- 1 tsp cumin
- 2 tsp ground Ancho chili powder
- 1 sweet potato peeled and chopped
- 32 oz vegetable stock
- 2 15 oz cans fire-roasted tomatoes
- 15 oz black beans rinsed and drained
- kosher salt
- black pepper
- 1 lime juiced
Instructions
Tortilla Strips
- Cut tortillas into 1/4 inch strips. Add avocado oil to a skillet on medium heat. Cook strips until crispy, tossing frequently. Transfer to a paper towel and add a dash of salt over tortilla strips.
Tortilla Soup
- Heat avocado oil over medium heat. Add white onion and cook until softened, about 5 minutes. Add garlic, jalapeño, and cook another couple minutes.
- Add chipotle peppers, cumin, chili powder, sweet potato, vegetable stock, tomatoes, and black beans. Bring to a boil and reduce heat to a simmer. Cook for about 15 minutes or until sweet potatoes are tender.
- Season to taste with salt and pepper. Add juice of 1 lime and stir. Serve with additional toppings including avocado slices, cotija cheese, cilantro, and the reserved tortilla strips.