How to Make the Best Vegetarian Tortilla Soup at Home

Warm, comforting, and bursting with bold flavors, vegetarian tortilla soup is the perfect one-pot meal that brings the heart of Mexican cuisine to your table—without the meat. Loaded with vibrant veggies, crispy tortilla strips, and rich, zesty broth, this wholesome dish will have you coming back for seconds. Ready to spice up your dinner routine? Let’s dive in!

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 can fire-roasted diced tomatoes 15 ounces
• 4 cups vegetable broth
• 1 can black beans drained and rinsed
• 1 cup frozen or canned corn
• 1 tablespoon tomato paste
• Juice of 1 lime
• Corn tortillas sliced into thin strips
• 1 avocado diced
• Fresh cilantro chopped
• Shredded cheese
• Lime wedges for serving

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring spoons
• Measuring cups
• Baking sheet if toasting tortilla strips

Instructions

1. Step 1: Heat the olive oil in a large soup pot over medium heat. Once hot, stir in the diced onion. Sauté for about 5 minutes until the onion becomes soft and translucent. This is your flavor base, so don’t rush it.
2. Step 2: Stir in the minced garlic, cumin, oregano, chili powder, smoked paprika, salt, and pepper. Allow the spices and garlic to bloom in the oil for about 1 minute. You should start to smell their warm, earthy aromas — that’s when you know they’re blooming perfectly.
3. Step 3: Add the fire-roasted diced tomatoes with their juices, vegetable broth, black beans, corn, and tomato paste to the pot. Stir everything well to break up the tomato paste and evenly distribute the ingredients.
4. Step 4: Bring the soup to a gentle simmer. Let it bubble gently without a lid for 20 to 25 minutes. This allows all the flavors to meld beautifully and gives the soup its signature richness. Stir occasionally and adjust the heat as needed to keep it from boiling too aggressively.
5. Step 5: While the soup simmers, make your tortilla strips. Slice corn tortillas into thin strips, place them on a baking sheet, spray lightly with oil, and bake at 375°F for 10 to 12 minutes until golden and crispy. Flip them halfway through for even crunch. If you prefer stovetop crisping, you can pan-fry them in a little oil until golden.
6. Step 6: Stir the lime juice into the finished soup. This really brightens the flavors, so don’t skip it. Taste and adjust for salt or more spice if you like things bolder.
7. Step 7: Ladle the hot soup into bowls and top each one with crispy tortilla strips, diced avocado, fresh chopped cilantro, shredded cheese, and a wedge of lime for extra zing.

Nutrition per serving

Description

There is something deeply comforting about a bowl of tortilla soup. The way the smoky heat of the broth mingles with the crunch of crispy tortilla strips and the vibrant freshness of lime and avocado evokes memories of cozy nights and soul-warming meals. This vegetarian version brings all that beloved bold flavor and southwest flair without the need for meat, making it an effortless and hearty dinner option for plant-based eaters and meat-lovers alike.

With every spoonful, you’ll discover layers of texture and flavor: fire-roasted tomatoes lend a gentle smokiness, black beans and corn give sweet, earthy notes, and the spices bring just the right whisper of warmth. Topped with crunchy tortilla strips, creamy avocado, tangy lime, and a sprinkle of fresh cilantro or shredded cheese, this soup feels like a warm hug wrapped in sunshine. It is comforting, filling, and just the right kind of spicy.

Why You’ll Love This Recipe

This vegetarian tortilla soup is a weeknight hero. It is ready in under 45 minutes, uses pantry staples like canned beans and corn, and can easily be customized to suit any taste. Want it spicier? Add jalapeño or extra chili powder. Craving extra creaminess? Stir in a spoonful of sour cream or a sprinkle of cheese.

Not only is it simple to make, but it is also naturally gluten-free and packed with plant-based protein and fiber. This dish is hearty enough to satisfy hungry bellies while being light enough to enjoy year-round. Paired with warm cornbread or a crisp green salad, it is a meal that checks every box.

Serving and Storage Tips

This soup reheats beautifully, making it ideal for meal prep or weekday lunches. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup on the stove over medium heat or microwave it in increments, stirring occasionally.

If you want to freeze it, let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Just defrost in the fridge overnight before reheating. For the best texture, store tortilla strips and toppings like avocado and lime separately and add them fresh when serving.

Course, Cuisine, Keywords

Course: Soup, Main
Cuisine: Mexican-Inspired, American
Keywords: vegetarian tortilla soup, meatless soup, plant-based dinner, weeknight soup recipe, healthy vegetarian soup

Servings, Prep Time, Cook Time, Total Time, Serving Size

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving Size: 1 ½ cups

For extra flavor, use freshly squeezed lime juice and always taste your soup at the end to adjust seasoning. It makes a world of difference. Store the tortilla strips separately to keep them crispy.

FAQ

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Vegetarian Tortilla Soup

A soul-warming vegetarian tortilla soup with smoky fire-roasted tomatoes, black beans, corn, zesty spices, and crunchy tortilla strips, topped with avocado, cilantro, and lime. Comforting, hearty, and easily customizable for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup, Main

Cuisine Mexican-Inspired, American

Servings 4 servings

Calories 310 kcal

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can fire-roasted diced tomatoes 15 ounces
• 4 cups vegetable broth
• 1 can black beans drained and rinsed
• 1 cup frozen or canned corn
• 1 tablespoon tomato paste
• Juice of 1 lime
• Corn tortillas sliced into thin strips
• 1 avocado diced
• Fresh cilantro chopped
• Shredded cheese
• Lime wedges for serving

Instructions

 

• In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
• Stir in the garlic, cumin, oregano, chili powder, smoked paprika, salt, and black pepper. Cook for another minute until fragrant.
• Add the fire-roasted tomatoes with their juices, vegetable broth, black beans, corn, and tomato paste. Stir well to combine.
• Bring the soup to a simmer and let it cook gently for 20 to 25 minutes, uncovered.
• While the soup simmers, prepare the tortilla strips by slicing corn tortillas into thin strips. Spread them on a baking sheet, spray lightly with oil, and bake at 375°F (190°C) for 10 to 12 minutes or until golden and crispy.
• Once the soup is ready, stir in the lime juice and taste for seasoning, adjusting salt or spice as needed.
• Serve hot in bowls, topped with crispy tortilla strips, avocado, cilantro, shredded cheese, and a squeeze of lime.

Nutrition

Calories: 310kcalCarbohydrates: 42gProtein: 10gFat: 13gSodium: 890mgFiber: 10gSugar: 6g

Keyword vegetarian tortilla soup, meatless soup, plant-based dinner, weeknight soup recipe, healthy vegetarian soup

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