- VE
- VN
- LC
Vegetarian Tortilla Soup
There’s nothing like a big, cozy bowl of soup on a cold day, and this Vegetarian Tortilla Soup is sure to satisfy! It’s packed with hearty sweet potatoes, black beans and veggies, and it’s topped with crunchy oven baked tortilla strips. It’s freezer friendly and great for meal prep!
Ingredients
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary. Serve warm with tortilla chips and lime wedges. Enjoy!
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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