Healthy Vegetarian Tortilla Soup
Say hello to this delicious new recipe: Healthy Vegetarian Tortilla Soup! It’s tasty, nutrient-filled, and a fancy one pot situation – heyooo. I’m all about this. We’ve been on an adventure of trying to eat more plant-based meals, and this recipe was loved by Drew and I both that it was time for it to make it’s way on to the blog. 👏🏽
This soup has a deeelish flavored broth with a little zip to it, satisfying plant based ingredients, all topped with creamy avocado and crispy tortilla strips. It’s also the perfect dinner that requires zero hassle or fuss. Just toss ingredients into a pot and let those flavors develop.
After we’ve all had our Thanksgiving festivities and are now on the brink of Christmas/New Years being in full swing, I figured we could all use a healthier dinner option. And this soup is the perfect fit!
This healthy vegetarian tortilla soup is satisfying, flavorful, and SO yummy!
As of late, Drew and I have been trying to eat a more vegetarian diet. Nawt sure if you’ve ever heard of the documentary called “What the Health” but we recently watched it, and found new inspiration to try out a more plant-based diet due to the many health benefits of it. Now, we definitely didn’t come out of watching it transformed into vegetarians (because if you know me, you know I just can’t do that😫 #ilovemeat). But we really wanted to see how we felt by eating mostly plant-based foods.
So for the past two winters I’ve had a chicken tortilla soup recipe that was always my go-to for colder weather. But I wanted to find a new way to eat our favorite winter soup, but tweak it to be more vegetarian friendly. And this soup was a 100% success!
It’s packed with protein, nourishing ingredients, and is the perfect bowl of soup to cozy on up to on a chilly December evening. If you try this recipe rate/comment below and let me know what you think! We hope you feel the love in this bowl of plant-based sunshine. ❤️
- 32 oz vegetable broth
- 1 small yellow onion, diced
- 2 15 oz can fire roasted diced tomatoes
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can garbanzo beans
- 2 cups frozen corn
- 1 Tbsp olive oil
- 2 Tbsp paprika
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp garlic powder
- dash of cayenne
- 1/2 tsp black pepper
- 1 tsp salt
- tortilla strips, chips
- fresh cilantro
- avocado slices
In dutch oven or large pot, saute diced onion in olive oil over medium heat for 3-5 minutes. Add vegetable broth, tomatoes, beans, corn, and all of seasoning ingredients.
Stir ingredients and cover. On medium to high heat let soup cook and flavors develop for 30 minutes - stir occasionally.
When soup has cooked down/thickened, serve and top with cilantro, tortilla strips/chips, avocado slices. Enjoy!