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Side view of two white bowls filled with vegetarian tortilla soup and topped with home made tortilla chips

Vegetarian Tortilla Soup


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4 from 1 review

Description

This recipe for veggie tortilla soup is satisfying, hearty, and filled with black beans and corn! Enjoy it piping hot in the winter or warm in the spring and summer months.


Ingredients

Units Scale
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 large onion, diced
  • 1 large jalapeño pepper, diced small - (see note #3)
  • 3/4 tsp cumin
  • 1 tsp prepared chili powder (see note #2)
  • 1/2 tsp chili lime
  • 1-28 ounce can of crushed tomatoes - (see note #4)
  • 1 - 15 ounce can of black beans (with the water)
  • 1 1/2 cups frozen corn kernels
  • 2 tbsp chipotles en adobo (use less, if you want less heat), alternatively, if you prefer no heat use 2 tsp of smoked paprika.

For the tortilla strips

  • 10 small 100% corn tortillas
  • 2 tbsp extra virgin olive oil
  • 1 tsp chili lime seasoning (see note #1)
  • 1 tsp chili powder seasoning

Instructions

  1.  Heat the olive oil in a soup pot. Add the tomato paste and salt and cook over medium-high heat for 2 minutes, stirring frequently, until the tomato paste darkens in color
  2. Add the onion and jalapeño, and cook for about 5 minutes, adding about 1/4 cup of water at a time to prevent them from burning
  3. Add the cumin, chili powder, chili lime, crushed tomatoes, black beans, corn, chipotle en adobo (or smoked paprika), and 2 cups of water. Bring to a boil,  reduce the heat to low, cover the pot, and simmer for 20-30 minutes. 
  4. Taste the soup and add more of the soup seasonings to your liking. 
  5. While the soup cooks prepare the tortilla strips

For the tortilla strips

  1. Heat the oven to 375ºF. Line a large baking sheet with parchment paper (you might need to use 2 baking sheets, so the tortilla strips bake in a single layer.) 
  2. Stack all the tortillas on a cutting board. Make 1/2" slices horizontally and vertically, until you get bite-size tortilla strips
  3. Place the cut tortilla strips in a large bowl, add the oil and the spices, and mix well, so all the tortilla pieces are coated with the oil and spices. 
  4. Arrange them on the baking sheet and bake for 8 minutes.  Turn off the oven and leave the tortilla chips in the oven until the oven cools. This will crisp them up.

Serve soup hot or warm and top with tortilla strips and your choice of toppings:

  • Tortilla strips
  • Cashew Sour Cream
  • Fresh avocado
  • Cilantro
  • Slices of lime
  • Yogurt
  • Regular Sour Cream
  • Jalapño Slices
  • Fresh Tomatoes
  • Shredded cheese ( regular or vegan)

Notes

  1. Since the chili lime seasoning contains salt we did not add any more salt when making the tortilla strips.
  2. In the US, chili powder is generally a blend of spices that does include chilies but also has cumin, garlic powder, and herbs that dampen the heat of the chilies. In other countries, chili powder is could be made only from chilies. Keep this in mind when using chili powder outside the US, or your dish will come up really spicy.
  3. If you don't want to use a jalapeño pepper, you can use a small bell pepper
  4. If you want your soup to have a smokey flavor, fire-roasted tomatoes instead of crushed tomatoes.
  • Prep Time: 10
  • Cook Time: 30
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 1/3 cups
  • Calories: 262
  • Sugar: 4.7
  • Sodium: 747
  • Fat: 9.1
  • Saturated Fat: 1.4
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 40.7
  • Fiber: 9.3
  • Protein: 8.5
  • Cholesterol: 0