This Vegetable Tortilla Soup transforms simple pantry ingredients into a warming, satisfying bowl that rivals any restaurant version. Packed with colorful vegetables, black beans, and corn in a rich tomato-based broth seasoned with cumin, chili powder, and garlic, this soup delivers bold Mexican-inspired flavors in every spoonful. The addition of crispy tortilla strips and fresh toppings like avocado, cheese, and cilantro creates a delightful contrast of textures that makes each bite exciting. Perfect for busy weeknights or meal prep, this nourishing soup serves 6 generous portions and can easily be customized with your favorite vegetables.
Main Soup Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 1/2 cups frozen corn kernels
- 1 medium zucchini, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
For the Tortilla Strips
- 4 corn tortillas, cut into thin strips
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
Toppings and Garnishes
- 1 cup shredded Mexican cheese blend
- 1 large avocado, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup sour cream
- Lime wedges
- Hot sauce (optional)
Building the Soup Base
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent. Add both bell peppers and continue cooking for another 4 minutes, stirring occasionally, until the peppers start to soften.
Add the minced garlic and chopped jalapeño to the pot and cook for 1 minute until fragrant. Be careful not to let the garlic burn. Sprinkle in the cumin, chili powder, and smoked paprika, stirring constantly for about 30 seconds until the spices become very fragrant.
Adding the Liquids and Main Ingredients
Pour in the crushed tomatoes and vegetable broth, stirring to combine everything well. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to blend together.
Add the black beans, frozen corn, and diced zucchini to the pot. Season with salt and black pepper. Continue to simmer the soup for another 15 minutes, stirring occasionally, until the zucchini is tender and all the flavors have melded together beautifully.
Making the Crispy Tortilla Strips
While the soup simmers, prepare the tortilla strips. Cut the corn tortillas into thin strips, about 1/4 inch wide. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the tortilla strips in a single layer, working in batches if necessary to avoid overcrowding.
Fry the strips for 2-3 minutes on each side until they are golden brown and crispy. Remove them from the oil using a slotted spoon and place them on a paper towel-lined plate. Sprinkle immediately with salt while they are still hot and crispy.
Final Touches and Seasoning
Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or spices according to your preference. Remove the soup from heat and stir in the lime juice, which will brighten all the flavors and add a fresh finish to the rich, warming broth.
Serving the Soup
Ladle the hot soup into bowls, making sure each serving gets a good mix of vegetables and beans. Top each bowl with a handful of the crispy tortilla strips, a sprinkle of shredded cheese, diced avocado, and fresh cilantro.
Serve with a dollop of sour cream, lime wedges on the side, and hot sauce for those who want extra heat. The contrast between the hot, savory soup and the cool, creamy toppings creates the perfect balance of flavors and temperatures.
Storage and Reheating Tips
This soup keeps well in the refrigerator for up to 4 days and actually tastes even better the next day as the flavors continue to develop. Store the soup and tortilla strips separately to keep the strips crispy. When reheating, add a splash of vegetable broth if the soup has thickened too much.
The soup can also be frozen for up to 3 months, though the texture of the zucchini may change slightly. Make fresh tortilla strips when serving, as they are best enjoyed crispy and warm. This versatile soup is perfect for customizing with whatever vegetables you have on hand, making it an ideal recipe for using up odds and ends from your refrigerator.
