Low Iodine Vegan Mexican Tortilla Soup with Beans
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Learn more →Ingredients
4 servings
For the tortilla strips
- 6 corn tortillas (6-inch), cut into ¼-inch strips
- 2 tbsp olive oil, divided
- ¼ tsp salt
For the soup
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and finely diced
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped
- 1 avocado, sliced or diced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until golden and crisp. Set aside.
- 2
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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