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–+ servings

Vegetable Soup Tortilla Bowl (One-Pot, 35 Minutes)

A one-pot smoky tortilla-style vegetable soup made in just 35 minutes, loaded with beans, fire-roasted tomatoes, corn, and topped with crispy tortilla strips, avocado, and fresh lime.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Soup
Cuisine: Mexican-Inspired, Vegan
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 poblano or green bell pepper, diced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt, plus more to taste
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney or pinto beans, rinsed and drained
  • 1.5 cups corn kernels (fresh, frozen, or canned and drained)
  • 4 cups low-sodium vegetable broth
  • 1 tbsp tomato paste (optional)
  • 1–2 limes, juiced
  • 6 corn tortillas, cut into strips
  • 1 tbsp olive oil (for baking tortillas)
  • 1 pinch salt (for tortillas)
  • 1 avocado, diced
  • fresh cilantro leaves, chopped
  • sliced jalapeño or red pepper flakes (optional)

Equipment

  • large pot or Dutch oven For sautéing and simmering the soup evenly.
  • Rimmed baking sheet To bake the tortilla strips.
  • knife and cutting board For prepping vegetables safely.
  • immersion blender Optional, for thickening the soup.
  • ladle To serve the soup.
  • Citrus juicer For juicing limes.

Method
 

  1. Heat oven to 375°F (190°C). Toss tortilla strips with 1 tbsp olive oil and pinch of salt. Spread on a baking sheet and bake 10–12 min, tossing halfway, until crisp.
  2. In a large pot, heat 2 tbsp olive oil over medium. Add onion, bell peppers, and jalapeño with a pinch of salt. Cook 5–7 min until soft and starting to brown.
  3. Add garlic, cumin, chili powder, smoked paprika, oregano, and 1 tsp salt. Cook 30–45 sec until fragrant.
  4. Stir in tomatoes, tomato paste, beans, corn, and broth. Scrape the pot bottom and bring to a boil, then reduce to simmer.
  5. Simmer uncovered 15–20 min, stirring occasionally, until veggies are tender and flavors meld. Optionally blend 1–2 cups for a thicker texture.
  6. Turn off heat, stir in lime juice, and adjust seasoning with salt or chili powder to taste.
  7. Serve in bowls topped with tortilla strips, avocado, cilantro, and jalapeño if using.

Nutrition

Calories: 310kcalCarbohydrates: 45gProtein: 11gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 5.6gSodium: 640mgPotassium: 890mgFiber: 11gSugar: 7gVitamin A: 1850IUVitamin C: 45mgCalcium: 90mgIron: 3.2mg

Notes

Use pre-chopped frozen veggies for faster prep. For a creamy version, blend part of the soup or stir in coconut milk. To keep it gluten-free, use certified GF tortillas and broth. Add chipotle or adobo for heat.

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