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Creamy Vegetarian Tortilla Soup

Creamy vegetarian tortilla soup with smoky spices and a rich, velvety broth made by simmering beans, corn, and diced tomatoes. Finished with a splash of cream (heated gently, not boiled) and topped with crispy tortilla strips and avocado for a hearty bowl.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Canned black beans
  • 1 can (15 oz) black beans Drain before using.
Corn
  • 1 cup corn kernels
Diced tomatoes
  • 1 can diced tomatoes
Vegetable broth
  • 4 cup vegetable broth
Heavy cream
  • 1 cup heavy cream Add at the end and warm gently to prevent separation.
Chili powder
  • 1 tbsp chili powder
Ground cumin
  • 1 tsp cumin
Toppings
  • 1 tortilla strips For serving; use crispy strips.
  • 1 avocado For serving; slice or dice.

Equipment

  • 1 Dutch oven

Method
 

Build the base
  1. Sauté onion and garlic in a pot until softened and translucent, about 5 minutes. Keep the heat at medium so the aromatics start to smell fragrant without browning too fast.
  2. Add chili powder and cumin and cook for 1 minute until fragrant. Stir constantly so the spices toast evenly and don’t burn.
Simmer the soup
  1. Stir in black beans, corn, diced tomatoes, and vegetable broth until well combined. Scrape the bottom of the pot to lift any browned bits.
  2. Simmer for 15-20 minutes at a gentle bubble. The soup should thicken slightly while flavors meld.
Finish creamy
  1. Stir in heavy cream and heat through until hot but not boiling. Keep the pot at low heat so the cream stays smooth and doesn’t separate.
  2. Top each serving with crispy tortilla strips and avocado before serving. Add the toppings right at the end so the strips stay crisp.

Notes

Pro tip: Add the cream at the end and keep the heat low so it doesn’t separate. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove (avoid boiling). Freezing is not recommended because the cream can change texture. For a dairy-free swap, use coconut cream instead of heavy cream and warm it on low.