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A bowl of creamy vegetarian tortilla soup with crunchy tortilla strips and fresh cilantro

Proven way to grow 5-Star Creamy Vegetarian Tortilla Soup

This creamy vegetarian tortilla soup is bursting with flavor and warmth, making it a perfect meal for any day of the week. It's packed with vegetables and a delightful creamy texture that will leave you feeling satisfied.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced, any color
  • 1.5 cups corn
  • 15 ounces black beans drained and rinsed
  • 28 ounces diced tomatoes undrained
  • 4 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 2 tablespoons lime juice
  • 0.5 cup heavy cream
  • salt to taste
  • black pepper to taste
For Serving (optional)
  • tortilla strips for garnish
  • avocado diced, for garnish
  • fresh cilantro chopped, for garnish
  • sour cream or Greek yogurt for garnish
For the Creamy Base (blended)
  • 1-2 canned chipotle peppers in adobo sauce finely chopped
  • 4 ounces cream cheese softened

Equipment

  • large pot or Dutch oven
  • blender
  • ladle

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add diced onion and cook until softened, about 5 minutes.
  3. Stir in minced garlic and diced bell pepper; cook for 3-4 minutes until fragrant.
Simmering
  1. Add corn, black beans, diced tomatoes (undrained), and vegetable broth to the pot.
  2. Stir in chili powder, cumin, and smoked paprika.
  3. Bring the mixture to a simmer, then reduce heat and let it cook for 15-20 minutes, allowing the flavors to meld.
  4. While the soup simmers, prepare the creamy base by blending chipotle peppers and softened cream cheese until smooth.
Finishing Touches
  1. Stir the creamy base into the simmering soup until fully incorporated and smooth.
  2. Remove from heat and stir in lime juice and heavy cream; taste and adjust seasoning with salt and pepper as needed.
Serving
  1. Ladle the hot soup into bowls and garnish with tortilla strips, diced avocado, fresh cilantro, and a dollop of sour cream or Greek yogurt, if desired.

Notes

For extra heat, add more chipotle peppers. You can also add other vegetables like zucchini or sweet potatoes.