Go Back
–+ servings
Bowl of vegetarian tortilla soup.
Print Recipe
5 from 47 votes

Vegetarian Tortilla Soup Recipe

Vegetarian tortilla soup made with quinoa, black beans, corn, tomatoes, and spices, topped with crispy baked tortilla strips.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: American, Mexican
Diet: Vegetarian
Servings: 8 servings
Author: Yumna Jawad

Equipment

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
US Customary - Metric

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.

Video

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

QR code

Scan code to view the full recipe on your phone.

qr code