Vegetarian Tortilla Soup
+5 photos

Vegetarian Tortilla Soup

6 servings
Vegetarian tortilla soup is classic Tex-Mex: bell peppers, jalapeños, black beans, corn, and of course, crispy corn tortillas. This easy recipe will become your go-to.

Ingredients

  • corn tortillas

    divided

    12
  • extra virgin olive oil

    divided

    2 tbsp
  • salt

    divided

    1 ½ tsp
  • yellow onion

    finely chopped

    1 large
  • green bell pepper

    stemmed, seeded, and finely chopped

    1 large
  • jalapeños

    seeded and finely chopped

    2
  • garlic

    minced

    2 cloves
  • can fire roasted diced tomatoes
    1
  • can black beans

    rinsed and drained

    1
  • can corn

    rinsed and drained

    1
  • chili powder
    2 tsp
  • ground cumin
    1 tsp
  • dried oregano
    1 tsp
  • ground coriander
    ½ tsp
  • garlic powder
    ½ tsp
  • ground black pepper
    ½ tsp
  • bay leaf
    1
  • vegetable stock
    4 c
  • tomato paste
    1 tbsp
  • scallions

    trimmed and chopped

    2
  • fresh lime juice
    1 tbsp
  • fresh cilantro

    chopped

  • lime wedges
  • queso fresco

    crumbled

  • mexican-style cheese

    shredded

  • radishes

    thinly sliced

  • avocado

    diced

  • sour cream

Directions

  1. 1

    Preheat the oven and bake the tortillas: Preheat the oven to 350°F. Working with two or three stacked tortillas at a time, place them on your cutting board and use a sharp knife to cut them into 1/4-inch strips. If you prefer smaller tortilla strips, you can cut them in half crosswise. Set half of the tortilla strips aside. You will stir them into the soup later. Place the remaining half on a large baking sheet. Add 1 tablespoon olive oil and 1/2 teaspoon salt and use your hands to toss and coat the tortilla strips. Spread them out into an even layer and bake for 10 to 15 minutes. Keep a close eye on them starting at the 10-minute mark to make sure they don’t burn. The tortilla strips are ready to remove from the oven when they are lightly golden in color and crispy. Set them aside to cool.

    Step 1
  2. 2

    Sauté the vegetables: Heat a large Dutch oven over medium heat. Add the remaining 1 tablespoon olive oil and when it’s hot (glistening but not smoking), add the onions. Sauté for 2 to 3 minutes. The onions will not be soft yet. Add the bell pepper and jalapeños and sauté until the onion and peppers begin to soften, 3 to 4 minutes. Add the garlic and sauté for about 1 minute, until garlic is fragrant and onions are starting to turn translucent.

    Step 2
  3. 3

    Add the remaining ingredients: Add the diced tomatoes, black beans, corn, chili powder, cumin, oregano, coriander, garlic powder, the remaining 1 teaspoon salt, black pepper, and bay leaf. Stir well to combine. Stir in the vegetable stock and tomato paste.

    Step 3
  4. 4

    Simmer the soup: Increase the heat to medium-high heat. When it comes to a gentle boil, reduce the heat to medium-low and simmer uncovered for 15 minutes.

  5. 5

    Add the remaining ingredients: Stir in the reserved unbaked tortilla strips, scallions, and lime juice. Simmer for 5 minutes.

    Step 5
  6. 6

    Serve: Ladle the soup into serving bowls. Top with crispy tortilla strips and any of your favorite garnishes like cilantro, queso fresco, shredded Mexican-style cheese blend, sliced radishes, avocados, and sour cream. Did you love this recipe? Give us some stars below!

    Step 6
Vegetarian Tortilla Soup
+5

Vegetarian Tortilla Soup

35 min6 servings310 cal

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About this Recipe

Craving a vibrant, comforting meal that’s entirely plant-based? This easy Vegetarian Tortilla Soup recipe is your answer, delivering classic Tex-Mex satisfaction right to your kitchen. It’s designed to be a new go-to, packed with flavor and hearty ingredients.

What makes this recipe special is its rich base, built on aromatic yellow onion, green bell pepper, and fresh jalapeños, simmered with fire roasted diced tomatoes. The inclusion of black beans and corn provides a satisfying heartiness, while a thoughtful blend of chili powder, ground cumin, dried oregano, and ground coriander creates an authentic depth of flavor. And of course, the indispensable crispy corn tortillas add that essential textural contrast that elevates every spoonful.

When you ladle up this soup, expect a deeply savory, slightly smoky broth that’s brightened by a squeeze of fresh lime juice and a sprinkle of cilantro. Each bite offers a delightful interplay of tender vegetables, earthy beans, and the satisfying crunch of homemade tortilla strips. It’s a full-bodied experience, designed to warm you from the inside out and satisfy your Tex-Mex cravings with its balanced blend of heat and freshness.

Make this Vegetarian Tortilla Soup your own with a few simple tweaks. For added richness, you can include extra Mexican-style cheese with the queso fresco. If you like more heat, feel free to leave some seeds in your jalapeños. Don't have fresh cilantro on hand? A bit of parsley can provide a fresh green note, though cilantro offers that signature flavor. You can also experiment with different types of beans if black beans aren't your favorite.

This robust soup is perfect for a cozy dinner, especially when garnished generously. Think crumbled queso fresco, a dollop of sour cream, thinly sliced radishes, diced avocado, and plenty of fresh lime wedges. It's a complete meal on its own, showcasing a beautiful array of colors and textures.

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