How do you make tortilla soup broth?

The broth is the key to this whole recipe! It starts with a sofrito mixture of garlic, onion, and diced jalapeno pepper sauteed until tender. Then, add the spices to bring out their flavors. Next, add the black beans, frozen corn, crushed tomatoes, and chipotle peppers. Let the mixture simmer while you prepare the garnishes and serve. It's seriously that easy, and you'll be amazed at how much flavor the broth can have in such a short period of time!

Can you use frozen vegetables?

To speed this recipe up even faster, feel free to use frozen diced onions and store-bought minced garlic! You can even use canned or frozen jalapenos if you can find them. Although the fresh veggies will have the best flavor, this can be a nice workaround on those nights when you need dinner ready ASAP.

Can you make vegetarian tortilla soup in an Instant Pot?

Although you certainly can make this recipe in an Instant Pot, there's really no need! It's really quick to make, so you don't want or need to put it under pressure for a long time. If you do want to make it in a pressure cooker, just be sure to use the saute function and follow the instructions in the recipe card. It can be helpful to use a pressure cooker or slow cooker to keep the soup warm for parties. Just be sure to leave your favorite toppings on the side to keep them nice and fresh!

Vegetarian Tortilla Soup

Name: Vegetarian Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons avocado oil; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 1 jalapeño pepper, seeds removed and finely diced; 1 carrot, diced; ½ teaspoon salt; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon crushed red pepper (optional); 1 tablespoon chipotles in adobo (optional, to make it more spicy); 2 (14 ounce) cans crushed tomatoes; 4 cups vegetable broth; 1 (14 ounce) can black beans, drained; 1 cup frozen corn; 1 cup tortilla strips; ¼ cup fresh cilantro, finely chopped; 1 lime, thinly sliced; 2-3 tablespoons sour cream; 1 avocado, thinly sliced; ¼ cup cheddar cheese, shredded

Description

Vegetarian Tortilla Soup is loaded with all the savory spices and bold flavors of classic tortilla soup but without any meat! The rich and hearty tomato broth is delicious and balances so well with a handful of tortilla strips on top along with your favorite toppings. The best part? This Mexican veggie soup is ready in just 30 minutes making it perfect for a quick meal on those busy weeknights.

Ingredients

2 tablespoons avocado oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 jalapeño pepper, seeds removed and finely diced
1 carrot, diced
½ teaspoon salt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon crushed red pepper (optional)
1 tablespoon chipotles in adobo (optional, to make it more spicy)
2 (14 ounce) cans crushed tomatoes
4 cups vegetable broth
1 (14 ounce) can black beans, drained
1 cup frozen corn
1 cup tortilla strips

Optional Toppings:

¼ cup fresh cilantro, finely chopped
1 lime, thinly sliced
2-3 tablespoons sour cream
1 avocado, thinly sliced
¼ cup cheddar cheese, shredded

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Instructions

In a medium stockpot (or Dutch oven), heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add onions, garlic, jalapeño and carrot. Sauté until fragrant, about 2 minutes.
Stir in salt, paprika, cumin, and crushed red pepper (if using).
Add chipotles, canned tomatoes, vegetable broth, black beans, and corn. Stir occasionally and bring the soup to a boil, about 5 minutes.
Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.
Serve immediately in a soup bowl and top with tortilla strips and any other toppings that you like including cilantro, lime, sour cream, avocado, and cheddar cheese.

Notes

How to store: Allow the soup to cool to room temperature, then store the leftovers in an airtight container in the fridge for 3-4 days. For best results, store the garnishes and crispy tortilla strips separately.

How to reheat: Place the soup in a medium saucepan on the stove and set it over medium heat until it is fully warmed through. Add fresh toppings and tortilla strips right before serving.

How to freeze: The broth-based soup can be frozen in a freezer-safe container for several months. Just thaw in the fridge before reheating!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican