As the name implies, this is a quick & easy meal that comes together in just 30 minutes. Perfect for busy weeknights, lazy weekends, or whenever you are craving a spicy soup rich with vegetables and beans.
Living in Northern California, we enjoy our fair share of mexican food. This past weekend we went out for enchiladas on Friday, made this soup for lunch on Saturday and ate tacos as we watched the superbowl. I blame living where we do but really, I think we would eat like this even if we lived in Fargo.
BL loves spicy peppers and I could eat my body weight in avocado. That’s why my soup is garnished with my favorite flavors: crispy corn tortillas, creamy avocado and fresh cilantro. It’s the perfect balance of warm soup, cooling avocado and a little crunch from the tortilla strips. It’s also one of the few soups that sounded appealing on a 70 degree afternoon.
While I love the idea of simmering a pot of soup all day, sometimes I just don’t have the time- or the energy. After eating out on Friday, I was craving the same flavors but in a healthier way. I’ve had my fair share of tortilla soup but this is by far one of my favorite versions. It may not be authentic but it’s rich with all of the ingredients I like. Plus, when I go back for bowl 2 and sometimes 3, I don’t feel guilty.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Watch how to make it here:
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A 30 minute weeknight dinner loaded with vegetables and beans! Weeknight tortilla soup that’s both vegan and glutenfree.
Ingredients
- 2 tbsp. olive oil
- 2 garlic cloves
- 1 onion, diced
- 1 poblano pepper, diced
- 2 jalapeno peppers, diced
- 2 carrots, peeled and diced
- 2 tbsp. cumin
- 2 tsp. coriander
- 1 15 oz. can fire roasted tomatoes
- 1 large can crushed tomatoes
- 2 cans corn, rinsed and drained
- 2 cans black beans, rinsed and drained
- 4 cups vegetable broth
- 4 corn tortillas
- 1 avocado, diced
- 1/4 cup chopped cilantro
- lime wedges
Instructions
- In a large sauce pan, heat 1 tbsp. oil over medium heat.
- Add onion, poblano pepper, garlic and pinch salt. Stir to combine and cook until onion is translucent and cooked down, about 7 minutes.
- Add the jalapeno peppers, carrots, cumin, and coriander. Stir together and cook another 5 minutes until carrot is tender.
- Add the corn, black beans, tomatoes, vegetable broth.
- Stir and bring to a boil.
- Reduce heat, cover and simmer for 20 minutes.
- While soup is cooking, make the tortilla topping.
- Heat the remaining tbsp. oil in a cast-iron or non stick pan.
- Cut the tortillas into small strips and add to the hot pan.
- Cook until crispy, remove and set aside.
- To serve:
- Top soup with tortilla strips, diced avocado, sprinkle cilantro and lime wedge.
I love Mexican food and flavors too. I add avocado, black beans and corn to whatever I can. Pinning this recipe for later!
Thanks Dana!
My boyfriend Will and I eat so. many. beans! We just made a big pot of chili full of black beans. Your tortilla soup is definitely next on my list of one-pot dishes. It looks delish!
That looks so good! Living where I love (Canada, even the warmest part of Canada is cold right now), soup is essential!
Thanks Kelly! Hope you try this one. Honestly, it’s been so warm here (in California) that I haven’t been making as much soup as I usually do in the winter. It’s finally gotten a little cooler and I can’t get enough of this one π
What a groovy combination of flavors. I love it!
I would definitely be happy diving into a big bowl of this! Love the Mexican flavors and how veggie-full it is!
This looks wonderful. I looooove tortilla soup and make it at home often, I can’t wait to try this! Love the corn and spicy peppers in there π
Thanks Deryn!
I think frozen corn tastes a whole lot better and has much less sodium than canned, otherwise I’ll try this recipe this week. Thanks.
Hi Betsy, I totally agree- great swap! I call this soup “weeknight tortilla soup” because it comes together a lot faster than traditional soups but feel free to use any other alternatives than canned!
This soup looks mouth-wateringly delicious right now! I’ve always loved a good tortilla soup, so I’ll definitely be pinning this to try soon! π I’m so happy to have found your blog, as I have many food allergies and it’s always nice to share information with others.
Awesome! Thanks Lauren!
Although i not good cook but i can feel it, This will be on dinner table π
★★★★★
This was DELISH. I don’t know where you buy fire roasted tomatoes where I live, so I just used regular canned tomatoes and then a can of pureed tomatoes. I also couldn’t find a poblano so I settled for an Anaheim. It was SO yummy. And actually just the right amount of heat. I poblano might’ve been a bit spicy for me.
★★★★★
Awesome! Thanks Heather- so glad you liked it! That’s the beauty about a meal like this, the heat can be turned down or up depending on preference.
Hi Alex. Fixing it tonight for the second time. Lovely recipe.
★★★★★
So glad you like it! Thanks Arnie!
Made this tonight! So good! We put the tortilla strips in an air fryer and they came out great. We will be making this soup again. π
★★★★★
Ohhh, I LOVE the idea of doing tortilla strips in an air fryer!