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Tortilla soup has become a staple in many households, celebrated for its warm, comforting qualities and vibrant flavors. This classic Mexican dish, traditionally made with a rich broth, crispy tortillas, and a medley of toppings, has captivated the taste buds of soup lovers worldwide. In an era where dietary preferences have evolved, the demand for vegetarian options has surged, leading to a delightful twist on this beloved recipe. Enter the creamy vegetarian tortilla soup—a dish that not only meets the needs of vegetarians but also delivers a satisfying and hearty meal for everyone.

Creamy Vegetarian Tortilla Soup

Warm up with a bowl of Creamy Vegetarian Tortilla Soup, a flavorful twist on a classic Mexican favorite. Packed with nutritious vegetables, protein-rich black beans, and a velvety texture, this dish is perfect for any occasion. Customize it with your favorite toppings like fresh cilantro, avocado, and tortilla strips for added crunch. Easy to make and satisfying for everyone, this recipe is a comforting hug in a bowl! #VegetarianSoup #TortillaSoup #HealthyRecipes #ComfortFood #PlantBased #SoupLovers #CookingAtHome
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 carrot, diced

1 bell pepper (any color), diced

1 zucchini, diced

1 cup corn kernels (fresh, frozen, or canned)

1 can (15 oz) black beans, rinsed and drained

4 cups vegetable broth

1 can (14 oz) diced tomatoes with green chilies

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust to taste)

Salt and pepper, to taste

1 cup heavy cream or coconut cream

Juice of 1 lime

Fresh cilantro, for garnish

Tortilla strips (store-bought or homemade) for topping

Avocado, diced, for garnish

Shredded cheese (optional)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.

    Stir in the minced garlic, diced carrot, bell pepper, and zucchini. Cook for an additional 5-7 minutes until the vegetables start to soften.

      Add the corn, black beans, vegetable broth, diced tomatoes, ground cumin, smoked paprika, chili powder, salt, and pepper. Bring the mixture to a boil.

        After boiling, reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together and the vegetables to become tender.

          Once cooked, slowly stir in the heavy cream or coconut cream and let simmer for another 5 minutes. Adjust the seasoning with salt, pepper, and lime juice to your taste.

            Serve hot, garnished with fresh cilantro, diced avocado, and tortilla strips. For a cheesy finish, sprinkle shredded cheese on top if using.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6