Vegetarian Tortilla Soup
Crispy tortilla strips and creamy avocado play off a rich, fragrant broth in this tortilla soup recipe. A squeeze of fresh lime juice takes it over the top!
Tortilla soup is one of my favorite foods. Not just one of my favorite soups (though of course it is), but one of my favorite foods in general. I love how the rich, flavorful broth contrasts with toppings like crunchy tortilla strips and creamy avocado. Now that the temperatures are cooling off for the season, you can bet that I’ll have this tortilla soup recipe on repeat.
2 dried Guajillo or ancho chiles
8 corn tortillas
2 (14-ounce) cans diced fire-roasted tomatoes
2 tablespoons avocado oil, plus more for drizzling
1 large white onion, diced, reserve ⅓ cup for topping
1½ teaspoons sea salt, plus more to taste
1 teaspoon ground cumin
¼ teaspoon dried oregano
3 garlic cloves, grated
4 cups water or vegetable broth, plus more as needed
3 cups cooked black beans, drained and rinsed
1½ cups fresh or frozen corn kernels, from about 2 ears fresh