This easy tortilla soup is a satisfying vegetarian riff on the classic dish. Make this a vegan tortilla soup by using vegetable broth and omitting the queso fresco topping. Source: Diabetic Living Magazine, Winter 2020

Hilary Meyer
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Ingredients

Directions

  • Heat oil in a large pot over medium heat. Add tortilla strips and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Sprinkle with 1/4 tsp. salt.

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  • Add poblano, onion, chili powder, and the remaining 1/2 teaspoon salt to the pot. Cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Stir in broth, sweet potatoes, tomatoes (with their juice), and beans. Bring to a simmer. Cover and simmer, stirring occasionally, until the sweet potatoes have softened, about 20 minutes.

  • Stir lime juice into the soup. Ladle into 6 bowls and top each serving with radish slices, pepitas, queso fresco, avocado, and the tortilla strips.

Tips

Tip: Look for queso fresco, a mild Mexican cheese, in the dairy section of your grocery store, or use feta cheese in its place.

Nutrition Facts

412 calories; 21.6 g total fat; 3.8 g saturated fat; 10 mg cholesterol; 624 mg sodium. 1035 mg potassium; 45 g carbohydrates; 11.7 g fiber; 9 g sugar; 13.5 g protein; 14694 IU vitamin a iu; 66 mg vitamin c; 45 mcg folate; 187 mg calcium; 3 mg iron; 113 mg magnesium;