Vegetarian Tortilla Soup

Southwestern vegetarian comfort food!

Amoretti Cilantro Oil Extract

Fresh-from-the-garden cilantro flavor is at your fingertips with Amoretti’s Cilantro Oil Extract.

Serves 4-6

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 1 jalapeno pepper diced (seeds removed to reduce heat if desired)
  • 2 garlic cloves, minced
  • 1 ½ teaspoons ground cumin
  • 4 cups reduced sodium vegetable broth
  • 1 cup corn kernels
  • 1 can black beans, rinsed and drained
  • 1 ½ cups mild salsa
  • tortilla chip strips
  • 1 cup Mexican cheese blend
  • 2 avocados
  • sour cream
  • limes
  • 1 cup olive oil
  • 1/8 teaspoon Amoretti Cilantro Oil Extract


  1. Heat oil in a large saucepan over medium heat. Add onion and jalapeno, cook, stirring often, until vegetables are tender, about 5 minutes.
  2. Stir in garlic and cumin and cook 30 seconds more.
  3. Add broth, corn, and beans. Increase heat to high, and bring to a rapid simmer.
  4. Stir in salsa and bring back to a simmer.
  5. Combine the olive oil and cilantro oil in a separate container.
  6. Serve by placing a handful of tortilla chips and cheese in the bottom of a bowl.
  7. Ladle the soup into bowl and drizzle with cilantro oil, reserve remaining oil for other uses.
  8. Float ½ an avocado on top, the pit crater filled with sour cream.
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