From the Cook
From the Cook
From the Cook
1/4
Vegetarian Tortilla Soup
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Instructions
1
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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.
2
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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.
3
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Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary. Serve warm with tortilla chips and lime wedges. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Fire-Roasted Tomato Intensifier 🔥Bloom the smoked paprika and cumin in olive oil for 30 seconds before adding other ingredients to unlock their deep, smoky flavors and create a more complex base for the soup.
- Sweet Potato Texture Trick 🥔Cut sweet potatoes into uniform 1/2-inch cubes to ensure even cooking and prevent some pieces from becoming mushy while others remain undercooked.
- Tortilla Strip Crunch Mastery 🌮Brush tortilla strips with a light coating of olive oil and sprinkle with a pinch of smoked paprika before baking to create extra-crispy, flavor-packed garnish.
- Jalapeño Heat Control 🌶️Remove the seeds and membranes from the jalapeño for a milder heat, or keep them in for a spicier soup - always taste and adjust to your preference.
- Layered Flavor Building 🥄Add fresh cilantro and a squeeze of lime juice just before serving to brighten the soup's deep, roasted flavors and add a fresh, zesty finish.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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