Description
This Creamy Vegetarian Tortilla Soup is a hearty and flavorful dish perfect for any occasion. Combining black beans, corn, tomatoes, and a blend of spices with a creamy texture from heavy cream or coconut milk, this soup is both comforting and nutritious. Garnished with crispy tortilla strips, avocado, cilantro, lime, and optional toppings like sour cream and shredded cheese, it’s a delicious vegetarian meal that satisfies all taste buds.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Cream and Garnishes
- 2 cups heavy cream (or coconut milk for a dairy-free option)
- 2-3 corn tortillas, cut into strips (or tortilla chips for garnish)
- Avocado slices
- Fresh cilantro, chopped
- Lime wedges
- Sour cream or Greek yogurt
- Shredded cheese
Instructions
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until fragrant and soft. This step releases their flavors, enhancing the soup’s taste.
- Combine Ingredients in Slow Cooker: Transfer the sautéed onion and garlic to the slow cooker. Add the black beans, corn, diced tomatoes, vegetable broth, ground cumin, coriander, chili powder, smoked paprika, salt, and pepper. Stir well to combine all ingredients thoroughly.
- Slow Cook the Soup: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until vegetables are tender and flavors meld beautifully.
- Blend Soup for Creaminess: Use an immersion blender to blend about half the soup until smooth. Alternatively, transfer half to a regular blender, blend until smooth, then return it to the slow cooker. This step adds a rich, creamy texture without dairy.
- Add Cream and Thicken: Stir in the heavy cream or coconut milk. Cook on high for an additional 20-30 minutes to incorporate the cream fully and thicken the soup.
- Prepare Tortilla Strips: Heat a pan over medium heat; add tortilla strips and cook for 2-3 minutes per side until crispy. Alternatively, use pre-made tortilla chips for garnish.
- Serve with Garnishes: Ladle the soup into bowls and top with avocado slices, fresh cilantro, lime wedges, sour cream or Greek yogurt, shredded cheese, and crispy tortilla strips.
- Enjoy: Serve the Creamy Vegetarian Tortilla Soup hot and enjoy its rich, hearty, and comforting flavors.
Notes
- Use coconut milk instead of heavy cream for a dairy-free version.
- Adjust spices to your preferred heat level by reducing or increasing chili powder.
- Tortilla strips can be baked in the oven for a healthier crisp alternative.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a protein boost, add cooked quinoa or another legume if desired.
