Vegetarian Tortilla Soup

overhead view of bowl of healthy vegetarian tortilla soup garnished with avocado, radish slices and baked tortilla strips

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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.


  • 1 tablespoon olive oil
  • 1 medium-large yellow onion, finely chopped
  • 3 medium cloves garlic, minced
  • 1 teaspoon chili powder, plus more to taste
  • 1/2 teaspoon cumin
  • 1 (14-ounce) can fire roasted crushed tomatoes (fire roasted if possible)
  • 1 (14-ounce) can low sodium black beans, drained and rinsed
  • 1 (14-ounce) can garbanzo beans (chickpeas)
  • 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
  • 1/4 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


  • Tortilla strips
  • Avocado
  • Cheese
  • Radishes, thinly sliced


  1. Preheat oven to 375ºF for tortilla strips.
  2. 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. 
  3. 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.
  4. 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.
  5. Serve: Serve soup with a pile of tortilla strips and favorite toppings such as avocado, cheese, sliced radishes. Enjoy!


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.

STORAGE – Store in an airtight container (separately from the toppings) in the fridge for up to 4 days. Store the extra tortilla strips in a zip top plastic bag at room temperature.

FREEZE – 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.