A hearty, comforting bowl of Vegetarian Tortilla Soup is just what you need when you’re craving a flavorful, satisfying meal. This version swaps out the usual chicken for protein-packed black beans, making it a perfect choice for vegetarians and anyone seeking a healthy, plant-based option. The combination of smoky chili peppers, savory broth, and crispy tortilla strips creates a delightful texture and depth of flavor. It’s a soup that feels like a warm hug in a bowl, with every spoonful loaded with vibrant, fresh ingredients.

Vegetarian Tortilla Soup

Why You’ll Love This Recipe

This Vegetarian Tortilla Soup is a crowd-pleaser, offering a perfect balance of rich flavors and satisfying textures. The black beans provide a hearty base, while the smoky, slightly spicy tomato-chili mixture gives it a flavorful kick. The homemade crispy tortilla strips add a delicious crunch, and the fresh cilantro and lime juice bring a refreshing zing to every bite. It’s customizable with plenty of garnish options, such as creamy avocado or a sprinkle of feta, making it perfect for any occasion. Plus, it’s easy to make, with a prep time of just 20 minutes!

Ingredients

  • 2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste

  • 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible

  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil

  • 1 large yellow or red onion, chopped

  • 1 medium red bell pepper, chopped

  • ¼ teaspoon fine salt, more to taste

  • 4 cloves garlic, pressed or minced

  • 2 teaspoons ground cumin

  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans

  • 4 cups (32 ounces) vegetable broth

  • 4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips

  • ¼ cup chopped fresh cilantro, divided

  • 1 to 2 tablespoons lime juice, to taste

  • Freshly ground black pepper, to taste

  • Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese, or drizzle of sour cream

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

Directions

  1. Toast the chili peppers (if using dried): In a dry skillet or over a gas flame, toast the chili peppers, turning as needed, until fragrant and slightly darkened (about 1-2 minutes). Once cooled, roughly chop them, discarding seeds and stems. Blend the tomatoes and chopped peppers in a blender until smooth. Set aside.

  2. Sauté the vegetables: In a medium Dutch oven or soup pot, warm 2 tablespoons of olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion becomes tender and translucent (about 5-7 minutes).

  3. Add garlic and spices: Add the garlic and cumin (and chili powder, if using) to the pot, cooking for about 1 minute until fragrant.

  4. Simmer the soup: Stir in the tomato-chili pepper mixture (or just tomatoes if using chili powder) and cook for another minute. Add the beans and vegetable broth, stirring to combine. Bring the mixture to a simmer, then reduce heat and maintain a gentle simmer for 30 minutes.

  5. Prepare crispy tortilla strips: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Toss the tortilla strips with the remaining 2 teaspoons olive oil and a pinch of salt. Bake for 8-12 minutes, tossing halfway through, until golden and crispy. Set aside.

  6. Finish the soup: Stir most of the cilantro into the soup, reserving some for garnish. Add lime juice to taste and adjust seasoning with salt and more lime juice if desired.

  7. Serve: Divide the soup into bowls and top with crispy tortilla strips, reserved cilantro, and any additional garnishes like avocado, radish, or feta cheese. Enjoy!

Servings and Timing

  • Servings: 4

  • Prep Time: 20 minutes

  • Cook Time: 40 minutes

  • Total Time: 1 hour

Variations

  • Gluten-Free: Use certified gluten-free corn tortillas or tortilla chips.

  • Vegan/Dairy-Free: Skip the cheese and sour cream toppings.

  • Spice it Up: Increase the chili peppers or add a dash of cayenne for extra heat.

  • Add More Veggies: Include sweet potatoes, corn, or zucchini for more texture and flavor.

Storage/Reheating

  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days.

  • Reheating: Rewarm individual servings on the stovetop or in the microwave. Top with fresh garnishes just before serving. For longer storage, freeze portions in airtight containers for up to 3 months. Reheat after thawing and add toppings at that time.

FAQs

1. Can I use tortilla chips instead of homemade tortilla strips?

Yes, tortilla chips can be used as a convenient substitute for homemade strips. Just add them as a topping right before serving.

2. Can I make this soup in advance?

Yes, this soup can be made in advance and stored in the fridge for up to 5 days. The flavors actually deepen after sitting for a day or two!

3. Can I make this soup spicy?

Absolutely! Adjust the amount of chili peppers or chili powder to your liking. If you like more heat, try adding a pinch of cayenne pepper or more chili peppers.

4. Can I use a slow cooker for this recipe?

Yes, you can make this soup in a slow cooker. Simply sauté the vegetables and spices, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

5. Can I make this soup without beans?

Yes, you can skip the beans, but you’ll lose some of the heartiness. Consider adding extra vegetables or some grains, like quinoa or rice, for more substance.

6. How do I make this soup spicier?

To increase the spice level, add extra chili peppers, a few dashes of hot sauce, or a sprinkle of cayenne pepper.

7. Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Let it cool completely before transferring to airtight containers. Reheat after thawing.

8. Can I add cheese to this soup?

Yes, you can top it with crumbled feta, shredded cheese, or a dollop of sour cream if you’re not vegan or dairy-free.

9. What’s a good substitute for black beans?

You can use pinto beans or kidney beans as a substitute for black beans.

10. Can I add more vegetables to the soup?

Yes, feel free to add vegetables like corn, zucchini, or spinach to increase the nutritional value and variety of flavors.

Conclusion

This Vegetarian Tortilla Soup is a perfect balance of rich, smoky flavors with a satisfying mix of textures. It’s quick to make, versatile, and can be easily customized to fit your dietary preferences. Whether you’re enjoying a cozy meal at home or impressing guests with a vibrant, flavorful dish, this soup is sure to be a hit. With its healthy ingredients and satisfying nature, it’s a meal you’ll come back to time and time again!

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Vegetarian Tortilla Soup

Vegetarian Tortilla Soup


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  • Author: Alice
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: Vegan

Description

Vegetarian Tortilla Soup is a hearty, flavorful meal made with black beans, smoky chili peppers, and fresh vegetables. Topped with crispy tortilla strips and garnished with cilantro and lime, this comforting soup is a perfect plant-based option for any occasion.


Ingredients

2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste

1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 large yellow or red onion, chopped

1 medium red bell pepper, chopped

¼ teaspoon fine salt, more to taste

4 cloves garlic, pressed or minced

2 teaspoons ground cumin

2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans

4 cups (32 ounces) vegetable broth

4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips

¼ cup chopped fresh cilantro, divided

1 to 2 tablespoons lime juice, to taste

Freshly ground black pepper, to taste

Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese, or drizzle of sour cream


Instructions

  1. Toast the chili peppers (if using dried): In a dry skillet or over a gas flame, toast the chili peppers, turning as needed, until fragrant and slightly darkened (about 1-2 minutes). Once cooled, roughly chop them, discarding seeds and stems. Blend the tomatoes and chopped peppers in a blender until smooth. Set aside.
  2. Sauté the vegetables: In a medium Dutch oven or soup pot, warm 2 tablespoons of olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion becomes tender and translucent (about 5-7 minutes).
  3. Add garlic and spices: Add the garlic and cumin (and chili powder, if using) to the pot, cooking for about 1 minute until fragrant.
  4. Simmer the soup: Stir in the tomato-chili pepper mixture (or just tomatoes if using chili powder) and cook for another minute. Add the beans and vegetable broth, stirring to combine. Bring the mixture to a simmer, then reduce heat and maintain a gentle simmer for 30 minutes.
  5. Prepare crispy tortilla strips: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Toss the tortilla strips with the remaining 2 teaspoons olive oil and a pinch of salt. Bake for 8-12 minutes, tossing halfway through, until golden and crispy. Set aside.
  6. Finish the soup: Stir most of the cilantro into the soup, reserving some for garnish. Add lime juice to taste and adjust seasoning with salt and more lime juice if desired.
  7. Serve: Divide the soup into bowls and top with crispy tortilla strips, reserved cilantro, and any additional garnishes like avocado, radish, or feta cheese. Enjoy!

Notes

  • For a gluten-free version, use certified gluten-free corn tortillas or tortilla chips.
  • To make it vegan or dairy-free, skip the cheese and sour cream toppings.
  • Adjust the spice level by increasing the amount of chili peppers or adding cayenne pepper.
  • Feel free to add more vegetables like sweet potatoes, zucchini, or corn for a heartier soup.
  • Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months.
  • For extra convenience, you can substitute tortilla chips for the homemade tortilla strips as a topping.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 8g
  • Sodium: 850mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 14g
  • Protein: 14g
  • Cholesterol: 0mg

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