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Charred vegetable and tortilla soup

A yummy veggie-filled soup topped with tortilla chips, sour cream, and cilantro. 



  • 2 red peppers (seeded and cut into four)
  • 1 small white onion, quartered
  • 1 jalapeno
  • 1 poblano pepper, cut into four
  • 2 Roma tomatoes, cut in half
  • 1 cup black beans
  • 1 litre vegetable stock
  • 1 tablespoon chilli powder
  • 2 tablespoons cocoa powder
  • 1 tablespoon dried Mexican oregano
  • 1 cup cilantro
  • 5 whole peeled garlic cloves
  • 4 corn tortillas, cut in half
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons lime juice
  • Crumbled tortilla chips, to garnish
  • Sour cream, to garnish
  • Chopped red onion, to garnish
  • Cilantro, to garnish
  • Grilled limes, to garnish
  • Hot sauce, to garnish


  1. Add the red pepper, white onion, jalepēno, Roma tomatoes and poblano peppers to a bowl and toss with oil, chilli powder, salt and pepper. 
  2. Grill on direct heat until all the vegetables are charred on all sides and have softened and then put into a blender hot off the barbecue. Add strained and rinsed black beans, veg stock, cocoa powder, dried Mexican oregano, cilantro, and whole peeled garlic cloves. Then rip apart, whole, store-bought corn tortillas and add to the blender.
  3.  Finally add cumin, salt, and lime juice. Then blend until completely liquified. Pour soup into a pot and keep warm on BBQ until ready to serve. 
  4. Serve with chopped red onion, sour cream, cilantro, limes, tortilla chips, and hot sauce as optional garnishes. Enjoy! 

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