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Bowl of vegetarian tortilla soup.
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5 from 46 votes

Vegetarian Tortilla Soup

This Vegetarian Tortilla Soup is just as hearty & flavorful as the chicken version. It's spicy and full of plant-based protein like quinoa & black beans!
Course Soup
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 147kcal
Author Yumna Jawad


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 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 kernels

For Optional Topping:

  • Sliced avocado
  • Shredded cheddar cheese
  • Chopped cilantro
  • Finely chopped red onions
  • Lime wedges


  • 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.



Recipe: This recipe was adapted from New York Times Cooking
Storage: Store any leftovers in an airtight container. They will last about 4-6 days in the fridge.
Freezing Instructions: You can also freeze the soup in for up to 3 months. I recommend freezing it individual portions but easier thawing. To re-heat, thaw in the fridge overnight and and microwave until heated through. Or simply microwave straight from the freezer until heated through.
Substitutes: For best results, follow the recipe as is. However you can omit some vegetables as you see fit and add others you enjoy.
* Please note the nutrition label does not include any toppings.


Serving: 2cups | Calories: 147kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 55mg | Potassium: 294mg | Fiber: 4g | Sugar: 2g | Vitamin A: 379IU | Vitamin C: 18mg | Calcium: 36mg | Iron: 2mg