If you are looking for a vegetarian tortilla soup that can be made in minutes and is on the lighter side of the calorie and fat counter, then you have come to the right place! This vegetarian tortilla soup is tasty and nutritious. And best of all, it won’t break your calorie bank. You could even splurge on low carb corn chips. I am always on the hunt for tortilla soup recipes, but this one caught my eye because it is a vegetarian tortilla soup. I am definitely more of a vegetarian eater during the week, as are some of the members of my family, so this vegetarian tortilla soup hits all the right notes for us… and I hope it will for you as well!
- 1 tablespoon olive oil or nonaerosol olive oil spray
- 4 cloves garlic
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cans (14.5 ounces) diced tomatoes in juice
- 2 cans (15.5 ounces) black beans rinsed and drained
- 2 cups vegetable broth
- 1 package (10 ounces) frozen corn kernels, unthawed
- 1 cup of water
- coarse salt and ground pepper
- 1 cup crumbled tortilla chips
- 1 teaspoon fresh lime juice (plus lime wedges for serving)
- In a large saucepan, heat oil over medium heat. Add the garlic, chili powder, and cumin, and cook. Stirring until fragrant (about 1 minute). Add the tomatoes with their juice, beans, broth, corn, and the water. Season with salt and pepper.
- Bring the soup to a boil. Reduce heat to simmer.
- Add the tortilla chips and cook until softened (about 2 minutes).
- Remove from the heat. Stir in the lime juice, and season with salt and pepper.
- Serve soup with the lime wedges and, if desired, add additional chips.