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Vegetarian Tortilla Soup

Ingredients

  • 1.5 cups rice
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 jalapeno pepper, finely diced, seeds discarded
  • 4 garlic cloves, finely minced
  • 4 carrots, diced
  • 4 celery ribs, diced
  • 4 cups chicken or vegetable broth
  • 28 ounces canned diced tomatoes
  • 15 ounces canned black beans
  • 1 tbsp fresh lime juice (from one whole lime)
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/4 teaspoon cayenne pepper, optional (omit if you want mild soup)
  • 1/2 cup fresh cilantro leaves, finely chopped
  • 2 avocados, diced, for serving
  • 1 cup cheddar cheese, shredded for serving
  • 1/2 cup sour cream, for serving

Method

  1. Cook rice [1.5 cups] by adding rice with 3 cups water to a pot. Bring to boil and reduce to simmer until rice is fully cooked.
  2. Heat a large stockpot over medium-high heat and add olive oil [2 tbsp]. Add the diced onion [1] and diced jalapeno [1] and sautee for 5 minutes, stirring intermittently.
  3. Add the garlic [4 minced cloves] and sautee for 1 to 2 minutes.
  4. Add diced carrots [4] and diced celery [4] and sautee for 3-4 more minutes.
  5. Add the chicken broth [4 cups], canned tomatoes [28 ounces]. canned black beans [15 ounces]. lime juice [1 tbsp], chili powder [1 tbsp], cumin [2 tsp], salt [2 tsp], pepper [1 tsp], paprika ['1 tsp], and cayenne pepper [1/4 tsp`], if using.
  6. Bring to boil and reduce to simmer. Let simmer for 5-7 minutes. If liquid level seems low, feel free to add 1 to 2 cups of water. You may need to adjust the salt and seasoning levels at the end.
  7. Add the cilantro and simmer 1 minute.
  8. Taste soup and add salt and seasoning to taste.
  9. Scoop rice into bowls. Ladle soup over rice. Top with diced avocado, cheese, and sour cream.