Proven way to grow 5-Star Creamy Vegetarian Tortilla Soup
This creamy vegetarian tortilla soup is a hearty and flavorful meal perfect for any night of the week. Packed with vegetables and a rich broth, it's sure to become a family favorite.
Equipment
- large pot or Dutch oven
- whisk
Ingredients
Main Ingredients
- 28 ounce can diced tomatoes
- 4 cups vegetable broth
- 15 ounce can black beans, rinsed
- 1.5 cups corn kernels
- 1 diced bell pepper (any color)
- 1 diced onion
- 3 cloves minced garlic
- 4 ounces cream cheese, softened
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
For serving (optional)
- tortilla strips
- fresh cilantro, chopped
- avocado, diced
- sour cream or Greek yogurt
- lime wedges
Instructions
Directions
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat, then sauté the diced onion, bell pepper, and minced garlic until softened, about 5-7 minutes.
- Stir in the chili powder, cumin, and smoked paprika, cooking for one minute until fragrant.
- Add the diced tomatoes, vegetable broth, black beans, corn, salt, and pepper to the pot, bringing the mixture to a simmer and then reducing heat to low, covering, and cooking for fifteen minutes.
- Whisk in the softened cream cheese until fully melted and creamy.
- Serve hot, garnished with tortilla strips, cilantro, avocado, sour cream, and lime wedges as desired.
Notes
For extra heat, add a pinch of cayenne pepper with the other spices.