Vegetarian Tortilla Soup

Yumna Jawad

Updated Jan 17, 2026

5 from 47 votes

Vegetarian tortilla soup recipe using quinoa instead of chicken, plus black beans, corn, tomatoes, and classic tortilla soup spices.

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Prep Time 15 minutes
Servings 8 servings
Comments
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Try my Vegetarian tortilla soup!

I like soup in the winter, but it has to actually keep me full, or I’m not interested. This vegetarian tortilla soup does that by swapping the chicken for quinoa, which makes it feel more like a meal than just a bowl of broth. It has the same general flavor as chicken tortilla soup: tomatoes, spices, beans, corn, and crunchy tortilla strips, just without the meat. I make this vegetarian tortilla soup a lot for Meatless Monday, or anytime I want soup that doesn’t leave me hungry an hour later.

Happy Cooking!
– Yumna

Vegetarian Tortilla Soup Ingredients

Ingredients for recipe before prepping: oil, onion, bell pepper, jalapeno, garlic, tomato paste, spices, vegetable broth, water, crushed tomatoes, cilantro, quinoa, black beans, corn.
  • Corn tortillas + seasoning (Crispy Tortilla Strips Topping): Use any corn tortillas or flour tortillas and cut them into strips. I season mine with chili powder, salt, and pepper, but you can season them however you like, even taco seasoning works. You can also use store-bought tortilla strips to save time.
  • Chopped vegetables: You’ll need chopped onion, chopped green bell pepper, minced garlic, and chopped jalapeño. Make sure you chop them up small so you can get a bite of everything with the black beans and quinoa.
  • Canned tomatoes: I use both crushed tomatoes and tomato paste, but you can use 2–3 cans of diced tomatoes, or even fresh tomatoes.
  • Quinoa: I like quinoa because it’s high in protein, but you can use white or brown rice. Just be aware that the cooking time may change depending on the type of rice you use.
  • Black beans: If you don’t have black beans, kidney or pinto beans will do the trick. Any can you got around works.
  • Corn: I use frozen corn because it’s easy and not as mushy as canned.
  • Vegetable broth: Buy low-sodium if you can. If the soup doesn’t have to be vegetarian, you can substitute it with low-sodium chicken broth.
  • Oil: Olive oil or avocado oil works.
  • Seasonings: Just chili powder and cumin, or you can use taco seasoning.
  • Toppings: I top my vegetarian tortilla soup with sliced 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

Seasoned tortilla strips on a baking sheet.
Step 1: Toss the tortilla strips with seasonings on a prepared sheet pan. Spread them into an even layer.
After baking.
Step 2: Bake until crisp.
Tomato paste, garlic, and spices added to pot with cooked pepper and onions.
Step 3: Warm olive oil in a large pot and add the onions, green pepper, and jalapeño. Cook until soft and fragrant, then add the garlic, tomato paste, chili powder, and cumin. Cook until the garlic and spices are fragrant.
Broth, tortilla strips, tomato sauce, and cilantro added to pot.
Step 4: Add the broth, tomatoes, water, cilantro, and some of the baked tortilla strips. Reduce the heat and simmer.
Quinoa, beans and corn added to soup.
Step 5: Add the quinoa, black beans, and corn.
After stirring soup.
Step 6: Simmer until the quinoa is tender.
Bowl of vegetarian tortilla soup.

Vegetarian Tortilla Soup Recipe

Author: Yumna Jawad
5 from 47 votes
Vegetarian tortilla soup made with quinoa, black beans, corn, tomatoes, and spices, topped with crispy baked tortilla strips.
Print Review
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings8 servings

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Ingredients
 
 

For the tortilla strips

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 and lightly oil a baking sheet. Spread out the tortilla strips, 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 the 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 the garlic and spices are fragrant, about 2 minutes.
  • Stir in the 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 the quinoa, black beans, and corn. Simmer uncovered, until the quinoa is cooked, about 15–20 minutes.
  • Serve the soup with the remaining baked tortilla strips and your favorite toppings.

Equipment

Notes

  • My Top Tip: Finely chop the vegetables. It helps them cook evenly and adds more flavor to every bite.
  • Storage: Store any leftovers in an airtight container. They will last about 4–5 days in the fridge.
  • Freezing: You can freeze the soup for up to 3 months. I recommend freezing it in individual portions for easier thawing. To re-heat, thaw in the fridge overnight and microwave until heated through.
* Please note the nutrition label does not include any toppings.

Nutrition

Serving: 2cups, Calories: 236kcal, Carbohydrates: 37g, Protein: 9g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 260mg, Potassium: 580mg, Fiber: 9g, Sugar: 2g, Vitamin A: 418IU, Vitamin C: 22mg, Calcium: 57mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

Recipe Variations

  • Add additional beans: You can up the amount of black beans, or add a can of kidney to go along with the black beans.
  • Make it smoky: When you add the tomato paste, add a finely chopped chipotle pepper in adobo for extra flavor.
  • Stir in a handful of baby spinach at the end: Or any leafy green until it wilts.

Recipe Tips

  1. Add the spices at the beginning of the recipe. For maximum flavor, add them at the start, right after you sauté the veggies.
  2. For a smoother and thicker tortilla soup, blend before adding the protein. You can puree the soup with an immersion blender before adding the quinoa, beans, and corn.
Vegetarian tortilla soup in a pot with ladle dipped in.

Serving Ideas

Bowl of quinoa and bean vegetarian soup with crunchy tortilla strips on top and a spoon dipped in.

More Soup Recipes

5 from 47 votes (42 ratings without comment)

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Comments

  1. ts says:

    This was really yummy. I added carrots and omitted the tomato paste and quinoa (I was out of both). Great flavors.

    Reply
    1. Yumna J. says:

      Thank you! So glad you liked it!!

      Reply
  2. Caroline says:

    I really liked this recipe! I added shredded chicken and it was great.

    Reply
    1. Yumna J. says:

      Happy to hear it was a hit! Thank you, Caroline!

      Reply
  3. Linda says:

    The Vegan Tortilla Soup was amazingly delicious!
    Thank you so much!

    Reply
    1. Yumna Jawad says:

      Yay!! You’re so welcome!

      Reply
  4. shannon says:

    super delicious, hearty, tasty, healthy, nourishing soup! great option for meatless monday or a vegetarian meal. can’t wait to make this again!

    Reply
  5. Andrea says:

    Love it. Packed with flavor. Would definitely make it more often with the variety of toppings you suggest.

    Reply
    1. Carol Campbell says:

      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.

      Reply
      1. Yumna Jawad says:

        So glad to hear it! And I love the tip about the cornmeal mixed with water to thicken it up. Thank you!!

        Reply