Hearty Vegetarian Tortilla Soup
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
Loaded with pinto beans instead of chicken, this vegetarian tortilla soup is hearty enough for a cold winter, with great flavor and fun toppings.
  • 4 inch – 6 corn tortilla cut it into ¼ inch strips I used white corn tortilla
  • 4 tomatoes roughly chopped
  • 8 portabella mushrooms
  • 1 red bell pepper
  • ½ of medium red onion
  • 1 red chili use chipotle or arbol pepper if you have it hand
  • 5 sprig of cilantro
  • 2 teaspoon ground cumin
  • 3 cup water
  • 2 cloves of garlic
  • ½ teaspoon chili powder
  • 1 cup of fresh corn you can use frozen if you want
  • 1 cup cooked pinto beans
  • 2 avocados
  • 1 lime cut into wedges
  • Cilantro
  1. Preheat the oven to 400F. Line a baking sheet with parchment paper, cut the tortilla into ¼ in strips and place on prepared baking sheet and bake for about 6 minutes or until it become golden brown in color.
  2. Pressures cook the pinto beans if you are using dried beans or you can use canned beans.
  3. In a sauce pot add tomatoes, onion, portabella mushrooms, red bell pepper, red chili, cilantro, cumin powder , garlic , cilantro sprigs and 1 cup water and cook for about 25 -30 minutes or until the vegetables cooked very well. Remove the red chili from the cooked veggie mixture.
  4. Transfer the veggie mixture into the blender and processor and puree. Heat the vegetable puree along with 2 cups of water and ½ teaspoon chili powder and salt, cook everything for 10 minutes or until mixture starts to thicken little bit. Then add 1 cup of fresh corn and cook 5 minutes. Then add cooked pinto beans and cook for a 2 minutes.
  5. Serve them with fresh avocado, lime wedge, tortilla chips and cilantro if you want you can add extra tomatoes I didn’t added.
  6. Enjoy.
Recipe by Honest Cooking at https://honestcooking.com/hearty-vegetarian-tortilla-soup/