Creamy Tortilla Soup

"A smooth and creamy tortilla soup recipe filled with fresh roast vegetables"
-- @cokocooks
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  • Recipe Card
Prep time 1hr
Cook time 30mins
Serves or Makes: 6

Recipe Card


  • 1 can chickpeas drained and rinsed
  • 1 cup medium salsa
  • 1/2 cup nutritional yeast
  • 1 can fire roasted tomatoes
  • 2 cups frozen sweet corn
  • 1 whole medium onion
  • 1 1/2 teaspoons chopped garlic
  • 1/2 teaspoons pepper
  • 1 1/2 teaspoons cumin
  • 1 teaspoons salt
  • 4 cups vegetable broth
  • 2 whole poblano peppers
  • 1 red pepper
  • 1 can black beans drained an rinsed
  • 1 whole lime
  • 1/2 bunch cilantro


  • Step 1

    1) Preheat oven to 400 and place red pepper and poblano on foil lined roasting pan. Let roast for about 30 min flipping half way until they start to brown. On a separate roasting pan lined with foil, place 1 1/2 - 2 cups of frozen corn or about 1 frozen bag spread out evenly. Let roast for about 30 min mixing occasionally until corn turns golden brown. 2) Chop the red onion and sauté in a large pot for about 5-7 min stirring occasionally until onions are translucent. 2) Add the garlic, salt, pepper, and cumin to the onion and sauté for another 2 minutes. 4) Deseed the poblano and red pepper when cooled enough to handle and then chop and add to the pot. 5) Stir in fire roasted tomatoes and veggie broth 6) In a food processor blend one can of drained chickpeas, 1/2 cup nutritional yeast, 1 cup salsa, and 1 cup of corn until smooth. 7) Pour the chickpea mixture into the large pot and stir until everything is combined. Add the black beans, remaining corn, and lime juice. 8) Let the mixture simmer for about 15 minutes stirring occasionally so the bottom of the soup doesn't burn and then add in cilantro and any extra salt and pepper to taste 9) Toppings can include but are not limited to tortilla chips, avocado, sour cream, and cheese.

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