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Creamy Vegetarian Tortilla Soup (Easy & Hearty)

A warm and comforting bowl of Creamy Vegetarian Tortilla Soup made with simple ingredients, perfect for a chilly evening.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican, vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 1 medium Medium onion Adds sweetness; substitute with shallots if needed.
  • 1 Red bell pepper Provides vibrant color; yellow or green peppers work too.
  • 15 ounces Black beans Source of protein; pinto beans are an acceptable alternative.
  • ¾ cup Red lentils Thickens the soup; yellow lentils or quinoa are good substitutes.
  • 4 cups Vegetable broth Forms the soup base; chicken broth can be used for a non-vegetarian option.
Spices and Seasonings
  • 1 teaspoon Cumin Adds a warm, earthy flavor; substitute with coriander if needed.
  • 1 teaspoon Chili powder Offers mild heat; paprika is a great alternative.
Optional Ingredients
  • 1 cup Cream Reduces spiciness and enhances creaminess; coconut cream works for a dairy-free version.

Method
 

Preparation
  1. Start by prepping the vegetables; dice the onion and bell pepper.
  2. Drain and rinse the beans.
  3. Wash the lentils thoroughly under cold running water and set them aside.
Cooking
  1. In a large pot, sauté the onion and bell pepper until soft.
  2. Stir in the beans, lentils, spices, and broth and bring to a boil.
  3. Reduce heat and simmer until lentils are tender, about 20 minutes.
  4. For an ultra-creamy soup, blend a portion of it before serving.

Notes

Top your soup with tortilla strips, avocado, and cilantro for extra flavor. Store any leftovers in an airtight container in the fridge for up to three days.