This Vegetarian Tortilla Soup is a hearty and comforting meal featuring a variety of vegetables simmered in a rich and flavorful broth. Finished with homemade corn tortilla strips and plenty of toppings. Meal prep and freezer friendly.
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Why You’ll Love This Recipe
- Great way to use up pantry ingredients you already have on hand.
- Satisfying and filling, with so much fiber and plant-based protein!
- Heavily seasoned with chili powder and spices for a fragrant bite!
- Make ahead for the week – or store for later in the freezer.
What is Tortilla Soup?
Tortilla Soup, also known as sopa Azteca or sopa de tortilla, is a bold, flavorful, vegetable-forward soup thickened with ground corn tortillas. Traditional recipes from Mexico City include ground chiles, onion, garlic and epazote (an herb similar in taste to oregano).
Although authentically made with chicken stock and shredded chicken, I wanted to give this traditional recipe a twist by making it vegetarian.
With homemade tortilla strips for crunch and a spice-infused broth, nothing could be better.
Recipe Ingredients
This vegetable tortilla soup takes good use of pantry ingredients, along with a handful of pantry staples. We will need:
- olive oil – for buttery richness. Avocado oil is a good sub.
- onion – for savory bite. Use a yellow onion or sweet Vidalia onion. Save a few tablespoons if you like raw onion on top!
- garlic – for pungent aroma. Use 3 large cloves minced to the finest texture for a punchy garlic bite.
- ground spices – I like a mix of chili powder and cumin, but you can also add a dash of coriander or a pinch of ground cinnamon. The key is to make sure your spices are fresh — this will ensure the best flavor.
- fire roasted crushed tomatoes – Fire roasted tomatoes add another level of flavor. They are easy to spot next in the canned tomatoes aisle.
- black beans – use your favorite brand of low-sodium black beans to keep the salt in check.
- garbanzo beans – garbanzo beans (the Spanish name for chickpeas) add protein and heartiness. Just make sure to drain and rinse both cans of beans before adding to the recipe.
- corn – canned or frozen corn add a wonderful color and pops of golden sweetness. I love to use fresh corn off the cob when in season.
- adobo sauce – one teaspoon of adobo sauce goes a long way. Save up the rest of for plenty more Mexican inspired recipes.
- vegetable broth – go for a low-sodium vegetable broth to keep the salt in check.
- sea salt – to enhance all those vegetable tortilla flavors! Taste test and add more at the end of cooking, if needed.
- lime juice – for a final pop of fresh citrus! Lemon juice is a good sub.
- fresh cilantro – for a fresh, herby finish. Parsley is a great substitute if you are not a fan of cilantro.
Tortilla Strips
- corn tortillas – pick up a pack of your favorite corn tortillas and slice into thin strips or wedges.
- olive oil – this adds richness and allows the spices to stick.
- seasonings – sprinkle with a hefty dose of chili powder, garlic powder and sea salt. The dried spices take the corn tortillas to another level!
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
Super simple to make, I like to bake the tortilla strips while the soup simmers away on the stove. Here’s how to do it:
Preheat Oven
Preheat oven to 375ºF for tortilla strips.
While the oven is preheating, you can start working on the soup.
Saute Aromatics & Spices
In a large pot over medium heat, add oil, onion and garlic. Sauté for about 5 minutes, until fragrant.
Sprinkle in chili powder and cumin, cooking for another 3 minutes.
Simmer
Add crushed tomatoes, black beans, garbanzo beans, corn, adobo sauce, vegetable broth and salt. Bring to a low boil then reduce heat to low and simmer for 30 minutes.
Finish with lime juice and fresh cilantro. Taste test and add more salt or heat as desired.
Note: My photos show regular diced fire roasted tomatoes, but I prefer the thicker texture of the crushed. If you like brothy soup, you can use regular diced. You can also add 3 ounces tomato paste for more tomato flavor.
Bake Tortilla Strips
While the soup is simmering, brush both sides of the tortillas with oil using a pastry brush. Cut tortillas into thin strips or small wedges using a pizza cutter or sharp knife.
Place on large baking sheet, making sure to leave room between each strip. Season with chili powder, garlic powder and salt.
Bake for 8-10 minutes, or until lightly browned and crispy looking. The tortillas will crisp up as they cool.
Serve & Enjoy!
Ladle hot soup into bowls. Top with a pile of tortilla strips and your favorite toppings. Enjoy!
Tortilla Soup Serving Suggestions
Feel free to get fun and creative when ready to serve this vegetable soup at the table. Some of my favorite toppings include:
- Homemade corn tortilla strips (recipe included in card below) — or sub crushed tortilla chips!
- Creamy avocado
- Sliced radishes
- Diced raw onion
- Lime wedges, for squeezing
- Crumbled Cotija cheese, queso fresco or feta cheese
- Sour cream or Greek yogurt
How to Store & Freeze
Leftover tortilla soup will keep in an airtight container (separately from the toppings) in the fridge for up to 4 days. The soup will thicken as it sits in the fridge, so I like to loosen it with a splash or two of water when reheating.
Store the extra tortilla strips in a zip top plastic bag at room temperature.
Freezing Instructions: Cool completely. Freeze in a freezer-safe airtight container for up to 3 months. Thaw overnight in the fridge. Reheat over medium heat on the stove until bubbly.
More Soup Recipes You’ll Love:
If you make this Vegetarian Tortilla Soup recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Vegetarian Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder, plus more to taste
- ½ teaspoon ground cumin
- 1 (14-ounce) can fire roasted crushed tomatoes
- 1 (14-ounce) can low sodium black beans, drained and rinsed
- 1 (14-ounce) can garbanzo beans
- 1 cup corn, fresh, canned or frozen
- 1 teaspoon adodo sauce
- 4 cups vegetable broth
- 1 teaspoon fine sea salt, to taste
- 2 tablespoons freshly squeezed lime juice
- ¼ cup chopped fresh cilantro
Tortilla Strips
- 8 6" corn tortillas, yellow or white
- 1 tablespoon olive oil
- chili powder, garlic powder, and sea salt, as desired
Toppings
- tortilla strips
- avocado
- cheese
- radishes, thinly sliced
Instructions
- Preheat oven to 375ºF for tortilla strips.
- Sauté: In a large pot over medium heat, add oil, onion and garlic. Sauté for about 5 minutes, until fragrant. Add in chili powder and cumin, cooking for another 3 minutes.
- Simmer: Add in crushed tomatoes, black beans, garbanzo beans, corn, adobo sauce, vegetable broth and salt. Bring to a low boil then reduce heat to low and simmer for 30 minutes. Add in lime juice and fresh cilantro, taste test for more salt and heat.
- Tortilla Strips: While the soup is simmering, make the tortilla strips. Brush both sides of the tortillas with oil using a pastry brush. On a cutting board using a pizza cutter (or sharp knife) cut tortillas into thin strips. Place on large baking sheet, leaving room between each strip, and sprinkle with salt, chili powder and garlic powder (or choose your favorite seasonings, or just use salt). Bake for 8-10 minutes, or until lightly browned and crispy looking. Remove from oven and cool.
- Serve: Serve soup with a pile of tortilla strips and favorite toppings such as avocado, cheese, sliced radishes. Enjoy!
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