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Try a Vegetarian Tortilla Soup!
If you’re looking for a meatless hearty soup that’s still loaded with protein, this Vegetarian Tortilla Soup is definitely one to try. I use black beans and quinoa for a plant-based sources of protein, and load it up with veggies in a slightly-spicy tomato broth. The best part though is the toppings: crisp baked tortilla strips, creamy avocado, cheddar cheese, crunchy onion and anything else you’d like to add!
Happy Cooking!
– Yumna
Vegetarian Tortilla Soup Ingredients
Don’t be intimidated by the ingredient list in this vegetarian tortilla soup; they are mostly pantry staples or easy to find in your local grocery stores.
- Corn tortillas + seasoning: Use any corn tortillas or even flour tortillas and cut into strips. I season mine with chili powder, salt and pepper, but you can switch this out! You can also just use store-bought tortilla strips!
- Oil: Use olive oil or avocado oil.
- Onions, green bell peppers, garlic, and jalapeño peppers: These aromatics for the soup. Make sure to chop them up small so you can get a bite of everything with the black beans and quinoa.
- Tomato paste and crushed tomatoes: I use both because because I like their texture and flavor together. But you can substitute for 2-3 cans of diced tomatoes or even use fresh tomatoes.
- Seasoning and herbs: Chili powder and cumin or you can use taco seasoning. I also like to use fresh chopped cilantro but you can substitute it with 1 teaspoon of coriander.
- Vegetable broth: Use homemade vegetable broth or store-bought. You can substitute chicken broth if you like, but this soup will no longer be vegetarian.
- Quinoa: I like quinoa for its high protein, but you can use white or brown rice; just be aware the cooking time may change depending on the type of rice you use.
- Black beans: If black beans aren’t available, kidney or pinto beans will do the trick. They’ll change the texture a little, but the soup will still be hearty and filling.
- Corn: Use frozen corn because it’s easy and tastes so fresh.
- Toppings: I topped mine with avocado, cheddar cheese, cilantro, red onions and lime wedges to squeeze on top before serving. You can also try sliced radishes, pickled or fresh jalapeños, sour cream, cotija or queso fresco cheeses, pico de gallo, or even guacamole.
How to Make Vegetarian Tortilla Soup
Vegetarian Tortilla Soup
Video
Ingredients
For the tortilla strips
- 4 small corn tortillas cut into thin strips
- ¼ teaspoon chili powder
- Salt and pepper to taste
For the soup
- 1 tablespoon olive oil
- 1 onion chopped
- 1 green bell pepper chopped
- 1 jalapeño seeded, chopped
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 28-ounce can crushed tomatoes
- ½ cup cilantro leaves chopped
- ¾ cup quinoa
- 1 15-ounce can black beans drained and rinsed
- 1 cup frozen corn
For Optional Topping:
- Avocado sliced
- Shredded cheddar cheese
- Cilantro chopped
- Red onions finely chopped
- Lime wedged
Instructions
- Preheat the oven to 375°F. Lightly oil a baking sheet. Place the tortilla strips in a single baking sheet; season with chili powder, salt and pepper, toss to combine, then arrange in a single layer. Bake until crisp and golden, about 10-12 minutes, tossing halfway through; set aside.
- Heat olive oil in a large stockpot over medium heat. Cook the onions, green pepper and jalapeño until tender, 5-7 minutes.
- Add the garlic, tomato paste, chili powder and cumin and continue to cook until garlic and spices are fragrant, about 2 minutes.
- Stir in vegetable broth, crushed tomatoes, water, cilantro and a quarter of the baked tortilla strips. Reduce to a simmer and cook uncovered for 30 minutes.
- Stir in quinoa, black beans and corn. Simmer uncovered, until quinoa is cooked, about 15-20 minutes.
- Serve the soup with the remaining baked tortilla strips and your favorite toppings.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Finely chop the vegetables. It helps to finely chop the onions, green peppers, and jalapeños so that they all cook consistently but also so that they dissolve well into the soup without any large chunks.
- Add the spices at the beginning of the process. The timing of when you add the spices when cooking this vegetarian tortilla soup matters a lot! For maximum flavor, you’ll want to add them at the start, right after the veggies have been sautéed.
- For a smoother and thicker tortilla soup, blend before adding the protein. If you’d like, you can puree the soup with an immersion blender before adding the quinoa, beans, and corn.
- Make it more authentic by grinding your own chili peppers: This is totally optional, but you can grind your own chili powder from dried chili peppers to get a stronger flavor.
FAQs
After letting the soup cool to room temperature, transfer it to an airtight container for 4-5 days. Remember to store any toppings (like tortilla strips, avocado, or cheese) separately to keep them fresh. To reheat, pour the desired amount into a pot and warm it over medium heat, stirring occasionally, until it’s heated through. If you’re using a microwave, transfer the soup to a microwave-safe bowl and heat in short intervals, stirring in between, until warm. Before serving, toss the tortilla strips in the oven for a few minutes to crisp them back up, and top the soup with the crisped tortilla strips and fresh toppings as desired.
Yes, this soup freezes well, without the toppings. Thaw the soup overnight in the refrigerator, then, when you’re ready to eat, heat it up on the stove, ladle into bowls, and add toppings.
I really liked this recipe! I added shredded chicken and it was great.
Happy to hear it was a hit! Thank you, Caroline!
The Vegan Tortilla Soup was amazingly delicious!
Thank you so much!
Yay!! You’re so welcome!
super delicious, hearty, tasty, healthy, nourishing soup! great option for meatless monday or a vegetarian meal. can’t wait to make this again!
Love it. Packed with flavor. Would definitely make it more often with the variety of toppings you suggest.
This was sooo flavorful! Thank you for the recipe…. Going to add it to soups that I make every year in the fall and winter months. Also added a little cornmeal mixed with water (remember doing that for another recipe once before) and gave it a nice texture. I didn’t have any quinoa, but I didn’t miss It.
So glad to hear it! And I love the tip about the cornmeal mixed with water to thicken it up. Thank you!!