This Vegetarian Creamy Tortilla Soup is a fun creamy twist on traditional vegetarian tortilla soup.
I love all things creamy.
Creamy pasta sauce, creamy ice cream, and of course, creamy soup!
Two years ago I shared a recipe for homemade Vegetarian Tortilla Soup, and as I was enjoying it with Roger I thought it would be fun to create a creamy version too!
I made a note to make it and then promptly forgot, remembered, and then forgot again.
But now that I don’t have a whole lot of time to be creating crazy new recipes (which I don’t mind since I love the baby snuggles), I have decided to find new ways to recreate my favorite recipes!
And oh is this Creamy Tortilla Soup oh so good!
Vegetarian Creamy Tortilla Soup
This Vegetarian Creamy Tortilla Soup is a fun creamy twist on traditional vegetarian tortilla soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 3-4 1x
Ingredients
Soup
- 1 Tablespoons Olive Oil
- 1/2 Cup Diced White Onion
- 1 Pinch Salt
- 1 Pinch Sugar
- 1 & 1/2 Teaspoons Ground Cumin
- 1/2 Teaspoon Chili Powder
- 3 Large Garlic Cloves, minced
- 1 & 1/2 Cups Tomatoes, diced
- 2 & 1/2 Cups Vegetable Broth
- 1 Can Black Beans (15 ounces), rinsed and drained
- 1 Cup Corn, fresh or frozen (defrosted)
- 1 Tablespoon Lime Juice, juiced
- 1 Cup Heavy Cream
Toppings
- 4 Corn Tortillas, cut into strips
- Queso Fresco, crumbled
- 1 Avocado, peeled, sliced, and diced
- Fresh Cilantro, chopped
- Lime, sliced
- Sour Cream, optional
Instructions
- First, preheat your oven to 350 degrees Fahrenheit and lay your tortilla strips in a single layer on a baking sheet.
- Bake for 6 minutes, toss the tortilla strips and then bake for another 6 minutes.
- Remove the tortilla strips from the oven and set them to the side.
- While the tortilla strips are baking, in a large pot, heat 1 tablespoon olive oil at medium-high heat and sauté the 1/2 cup diced onions for 3-4 minutes with a pinch of salt, a pinch of sugar, 1 & 1/2 teaspoon ground cumin, and 1/2 teaspoon chili powder.
- Then add the minced garlic and sauté for an additional minute.
- Stir in 1 & 1/2 cups diced tomatoes, 2 & 1/2 cups vegetable broth, black beans, 1 cup corn, and 1 tablespoon lime juice.
- Bring to a simmer and cook for 10-15 minutes, adding salt to taste.
- Then bring the temperature to low and add the 1 cup heavy cream and cook for 2-3 minutes.
- Serve warm and top with homemade tortilla chips, queso fresco, avocado, cilantro, and a squeeze of lime.
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What is your favorite type of Mexican soup?
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With love, Giusti
But he knows the way that I take; when he has tested me, I will come forth as gold. My feet have closely followed his steps; I have kept to his way without turning aside.
Job 23:10-11 NIV
