Why You’ll Love This Recipe

This soup is bursting with flavor, comes together quickly, and is completely plant-based. It’s rich in fiber and protein thanks to beans and veggies, and the toppings — from avocado to crunchy tortilla strips — make every bowl customizable and fun to eat. Whether you’re vegetarian, vegan, or just looking to eat more meatless meals, this soup is sure to hit the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion
Garlic
Jalapeño or green chili (optional for heat)
Bell pepper
Corn (fresh, frozen, or canned)
Black beans
Diced tomatoes (canned or fresh)
Tomato paste
Vegetable broth
Ground cumin
Chili powder
Smoked paprika
Lime juice
Salt
Black pepper
Corn tortillas (for strips or chips)
Fresh cilantro (optional for garnish)
Avocado (optional for topping)

Directions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until translucent.
Add garlic and jalapeño (if using), and cook for 1 minute until fragrant.
Stir in bell pepper and corn, and cook for another 3–4 minutes.
Add tomato paste, cumin, chili powder, paprika, salt, and pepper. Stir well to coat the vegetables in the spices.
Pour in the diced tomatoes, black beans, and vegetable broth. Bring to a boil.
Reduce heat and simmer for 20–25 minutes, allowing the flavors to develop.
While the soup simmers, cut corn tortillas into thin strips and bake or fry until crispy.
Stir in fresh lime juice and adjust seasoning to taste.
Serve hot, topped with tortilla strips, avocado, cilantro, or any other favorite toppings.

Servings and timing

This recipe serves 4–6 people.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Spicy: Add chipotle peppers in adobo or more chili powder.
Creamy Version: Stir in coconut milk or a splash of cream at the end.
Grain Add-ins: Add cooked rice, quinoa, or bulgur for extra texture.
Protein Boost: Add tofu, tempeh, or a plant-based meat alternative.
Green Version: Stir in spinach, kale, or zucchini at the end.
Tortilla Chip Shortcut: Use store-bought tortilla chips instead of making your own.

Storage/Reheating

Store Vegetarian Tortilla Soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until hot. For freezing, let the soup cool completely and freeze without tortilla toppings for up to 3 months. Thaw overnight in the fridge and reheat before serving. Add fresh toppings after reheating for best texture.

FAQs

Can I make this soup vegan?

Yes, the recipe is naturally vegan if you use vegetable broth and plant-based toppings.

Can I use canned corn and beans?

Absolutely. Just rinse and drain them before adding to reduce excess sodium.

How do I make the tortilla strips crispy?

Brush sliced corn tortillas with oil and bake at 375°F (190°C) for 10–12 minutes, or fry in oil until golden.

What kind of tomatoes should I use?

Canned diced tomatoes are easiest, but fresh tomatoes work if peeled and chopped.

Can I blend this soup?

Yes, for a smoother texture, blend part or all of the soup using an immersion blender or a countertop blender.

Is this soup spicy?

It has a mild kick, but you can adjust the heat by adding or reducing jalapeños or chili powder.

Can I add other vegetables?

Yes, zucchini, mushrooms, or sweet potatoes make great additions.

How long does it last in the fridge?

It will keep well for 4 days in an airtight container.

What can I serve with this soup?

Cornbread, a green salad, or quesadillas make excellent side dishes.

Can I freeze this soup?

Yes, it freezes well without toppings. Just cool it first, store in a freezer-safe container, and thaw before reheating.

Conclusion

Vegetarian Tortilla Soup is a delicious, nourishing, and flavor-packed meal that’s easy to make and endlessly customizable. With a balance of spices, hearty beans, and crunchy toppings, it’s the kind of comforting bowl that satisfies without being heavy. Whether you’re serving it for lunch, dinner, or meal prepping for the week, this soup is a vibrant addition to any plant-based menu.

Vegetarian Tortilla Soup

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Vegetarian Tortilla Soup is a bold, zesty, and satisfying one-pot meal loaded with veggies, black beans, and spices, then topped with crispy tortilla strips and fresh garnishes for the perfect balance of flavor and texture.

Author: Laura
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4–6 servings
Category: Soup
Method: Stovetop
Cuisine: Mexican
Diet: Vegan

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until translucent.
Add garlic and jalapeño (if using), and cook for 1 minute until fragrant.
Stir in bell pepper and corn, and cook for another 3–4 minutes.
Add tomato paste, cumin, chili powder, paprika, salt, and pepper. Stir well to coat the vegetables.
Pour in diced tomatoes, black beans, and vegetable broth. Bring to a boil.
Reduce heat and simmer for 20–25 minutes to allow flavors to develop.
Meanwhile, cut corn tortillas into strips and bake at 375°F (190°C) for 10–12 minutes or fry until crispy.
Stir in lime juice and adjust seasoning to taste.
Serve hot, topped with tortilla strips, avocado, cilantro, or other favorite toppings.

Notes

Use store-bought tortilla chips as a quick topping alternative.
To make spicier, add chipotle peppers in adobo or extra chili powder.
Blend part of the soup for a thicker texture if desired.
Top with coconut cream or vegan cheese for added richness.
Freezes well — store without toppings and add fresh when serving.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 6g
Sodium: 720mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg