vegetarian tortilla soup

This healthy vegetarian tortilla soup is a delicious plant-based version of a classic chicken tortilla soup. Made with wholesome ingredients, is quick to prepare, and perfect to make anytime of the year! One of my favorite healthy instant pot soups to make for colder weather.&nbsp;

Healthy Vegetarian Tortilla Soup

32 oz vegetable broth

celery stalks, diced

Medium yellow onion, diced

28 oz. can fire roasted diced tomatoes

garbanzo beans

cannellini beans

corn

olive oil

paprika

Tablespoon chili powder

Tablespoon cumin

oregano

garlic powder

Tablepsoon Tomato paste

cayenne

black pepper

salt

tortilla strips, chips

cilantro

avocado slices

In dutch oven or large pot, saute diced onion and celery in olive oil over medium heat for 3-5 minutes or until vegetables are soft. Add vegetable broth, tomatoes, beans, corn, tomato paste, and all of seasoning ingredients.

Stir ingredients and cover. On low to medium heat - simmer for 1 hour. Stir often.&nbsp;

When soup has cooked down/thickened, serve and top with cilantro, tortilla strips/chips, avocado slices. Enjoy!

Vegan Tortilla Soup is a super flavorful Mexican bean and vegetable soup made with fresh vegetables and and pantry staples. These simple ingredients make this vegetarian tortilla soup budget-friendly, weeknight-approved, and perfect for novice cooks using the Instant Pot or stove.

Vegan Tortilla Soup [Instant Pot or Stove]

Tbsp Olive Oil

Onion (diced (1 cup total))

Red Bell Pepper (diced (1 cup total))

Carrot (diced (1 cup total))

Garlic (finely grated)

tsp ground Cumin

tsp Chipotle Powder

Vegetable Broth

Black Beans (rinsed and drained)

Pinto Beans (rinsed and drained)

tsp Dried Oregano

Salt

Black Pepper

Select &quot;Sauté&quot; on the Instant Pot and heat the OLIVE OIL.

When the display reads &quot;Hot&quot;, add ONION, BELL PEPPER, CARROT, and GARLIC; sauté a few minutes until tender, stirring as needed.

Stir CUMIN and CHIPOTLE POWDER into vegetables and sauté a few minutes until fragrant.

Add VEGETABLE BROTH, DICED TOMATOES (with juice), BLACK BEANS, PINTO BEANS, CORN, OREGANO, SALT, AND PEPPER.

Press the &quot;Cancel&quot; function on the Instant Pot. Secure the lid and turn the pressure release valve to the &quot;Sealing&quot; position. Select &quot;Manual&quot; or &quot;Pressure Cook&quot; and set the Instant Pot on &quot;High&quot; pressure for 1 minute.

When the cycle completes, let the cooker sit undisturbed for a 10-minute natural pressure release (NPR).

Use a utensil to turn the pressure release valve to the &quot;Venting&quot; position to release any remaining steam.The cooker automatically goes into &quot;Keep Warm&quot; mode until you shut it off.

Vegan Tortilla Soup (Instant Pot Instructions)

Heat OLIVE OIL in a 4 quart soup pot on medium-high heat.

Add ONION, BELL PEPPER, CARROT, and GARLIC. Sauté until fragrant and tender; stirring as needed (about 3 minutes).

Add VEGETABLE BROTH, DICED TOMATOES (with juice), BLACK BEANS, PINTO BEANS, CORN, OREGANO, SALT, AND PEPPER.Bring just to a boil, then lower heat and simmer 10-15 minutes, stirring as needed.

Vegan Tortilla Soup (Stove Instructions)

Serve tortilla soup warm. Topping options: Tortilla chips, baked tortilla strips (see recipe in the blogpost), cilantro, lime, jalapeño, avocado, sour cream, etc.

Refrigerate soup in an airtight container up to 5 days. Store tortilla strips separate from the soup to maintain crispness.

Serving and storage instructions

This easy vegetarian tortilla soup is filled with a hearty blend of beans, fire-roasted tomatoes and Mexican-inspired seasoning. Topped off with crunchy oven baked tortilla strips and avocado for a flavorful meatless meal in just over 30 minutes. 

Vegetarian Tortilla Soup

corn tortillas (can sub flour tortillas)

olive oil (divided)

onion

garlic (minced)

bell pepper (chopped)

jalapeño (minced)

smoked paprika

cumin

can fire-roasted tomatoes

pinto beans (drained and rinsed)

black beans

vegetable stock

chocolate

sea salt (to taste)

lime juice and cilantro (for serving)

Preheat

Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper.

Crisp tortillas

Toss the tortilla strips with 1 tablespoon of oil and a generous pinch of salt. Spread evenly on the baking baking, being careful not to overcrowd. Bake for 15-20 minutes, tossing halfway, until golden brown. Let cool completely before serving.

Saute

While the tortilla strips bake, make the soup. Heat the remaining 2 tablespoons of oil in large pot over medium heat. When shimmering, add the onion and sauté until translucent, about 5-8 minutes. Add the garlic, bell pepper, jalapeño, and spices. Cook for another 3-4 minutes, until fragrant.

Simmer

Pour in the fire-roasted tomatoes, beans, and vegetable stock. Bring the pot to a boil then reduce the heat to low and simmer uncovered for 10 minutes. Stir in the dark chocolate if using and season generously with salt, adding more to taste if needed.

Serve

To serve, divide the soup among bowls and top with tortilla strips, avocado, chopped cilantro, and a squeeze of lime juice.

Warm up with a bowl of vegetarian tortilla soup, made with black beans instead of chicken. This soup recipe is so fresh and satisfying! Recipe yields 4 servings.

mild dried chili peppers*

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

extra-virgin olive oil

red bell pepper, chopped

salt,

garlic, pressed

each) black beans, rinsed and drained, or 3 cups cooked black beans

vegetable broth

corn tortillas,

cilantro, divided

lime juice,

black pepper,

feta cheese or drizzle of sour cream

If using dried chili peppers, toast them in a dry skillet over medium heat or directly over a gas flame with tongs, turning as needed. Toast until fragrant and turning darker all over—this can happen quickly, in just a minute or two. Set aside until the peppers are cool enough to handle, then roughly chop them, discarding the seeds and stem. Combine the canned tomatoes (along with their juices) and chopped peppers in the blender, and blend until smooth. Set aside.

In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.

Add the garlic and cumin (and chili powder, if using) and cook until fragrant, about 30 seconds to 1 minute. Add the tomato-chili pepper blend (or just plain tomatoes, if going the chili powder route) and cook for a minute, while stirring, to bring out its best flavor.

Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.

In the meantime, preheat the oven to 400 degrees Fahrenheit to make the crispy tortilla strips. Line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the tortilla strips with the remaining 2 teaspoons olive oil and a sprinkle of salt until lightly and evenly coated. Bake until the strips are crisp and starting to turn golden, about 8 to 12 minutes, tossing halfway. Set aside.

Stir most of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Carefully taste the soup, and add more salt if the flavors don&#8217;t quite sing (I often add up to 1/4 teaspoon salt). Add more lime juice if you&#8217;d like a little more zing.

Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro and any additional garnishes of your choice. Leftovers will keep well for up to 5 days; rewarm individual servings and top with garnishes when serving. Or freeze individual portions for several months and add toppings after reheating.

Tried this today, it's super good. I didn't use any hot peppers just chilli flakes and used white cheddar because we didn't have feta.
yum!! my boyfriend loved it too.

This was a great addition to the vegetarian potluck. 
Taste and presentation both ( though I added adobo for salt and more cumin for flavor).

Ultimately it was delicious and everyone went back for seconds.

This recipe looks delicious! I don’t happen to have  Dutch oven, would this be possible to make in a crock pot? Thanks

Delicious  added some zucchini and capsicum in to bulk out the veges and tasted great. Really easy to make.

This might be a silly question, but when it says 402 calories / serves 4, does that mena 402 calories per serving, or total? Either way, made this last week and am still eating it. Delicious!

Looooooved this! We are not spice people so I omitted the jalapeños. SO GOOD!! Thank you so much for sharing this! Didn’t even miss the meat.

This soup is delicious. 
Can seem daunting with the smoked pepper but isn't at all.
Love that its vegetarian and love the addition of hominy.
Thank you for all these vegetarian recipes.

This has been a favorite around here for years! I triple the cumin and throw in a TBSP and I also only seed 1 jalapeño. Always delicious and reliable!

This is my first time to try your recipes. It was easy to make and was full of fantastic flavors. It’s a keeper. I had the leftovers a few nights after I had made it and it tasted even better. Now I’m inspired to try one of your curries.

I love soup but my husband doesn't.  I made this one night and he LOVED it.  He even said I could put this in our weekly rotation.  I can't describe how much we love this recipe.  I've made it for so many people and everyone raves over it.  So easy, so tasty, and so filling.

Whipped this up for a quick dinner tonight and it was delicious. Didn’t have hominy on hand, so I used frozen corn as a substitute.  Didn’t have radishes because my husband snacked on them (I was so disappointed in him, lol). Next time, I’ll hide the radishes!

I’ve been making your recipes for YEARS and many dishes are weekly staples that me and my non-vegetarian fiancé love. This recipe was to die for. In New York City and haven’t been to a restaurant since March. This was on par with anything I could order. Thank you!!!

I love this soup so much, it's definitely part of my soup rotation and so nice to have for breakfast or lunch.

Kate, just wanted to share that I adapted this recipe to share with the clients of the food bank I work for and I expect they will love it. We had dried chilies to give out and lots of cans of tomatoes and beans so I simplified the recipe slightly and made bags including all the vegetables and cans with a packet of the spices (I added some smoked paprika too per my usual) so they can make it themselves easily. We showed your lovely photo as an example to sell them and all 30 bags were gone by the 40th car, so it was very popular. Next time I think I'll try adapting your simplified channa masala (with ground ginger) to give out all those pesky garbanzos stacking up. It's challenging to think of recipes that fit this model and require no extra equipment, so thanks again for the simple, delicious recipes!

Absolutely delicious! Left the seeds in jalapenos and substituted hominy with chickpeas. Also added sweet corn because I had it. Thank you for another amazing recipe!!

This soup is soooo good. I will definitely be making this again. I will say, the original recipe only calls for salt and pepper and that is definitely not enough to season the broth. I seasoned the broth with lots of salt, pepper, garlic powder, chili powder, and cayenne and it turned out perfect. I also used a guajillo instead of a poblano, not sure if that made a difference in taste but this is definitely a new favorite :)

I’ve made a lot versions of tortilla soup but this one was delicious ( and easy to make). I’m saving it and this will be my go to recipe.

So delicious!  I loved it as did my meat eater husband.  Normally he just picks at vegetarian soups, but he went back for seconds with this one.  This is a keeper for sure.  Thank you for sharing!

omg, so good.  I made mine in the instant pot. I didn't have to sautee anything. I waited until the instant pot had finished cooking the dried black  beans and added the tofurky and imitation sausage once the rest had cooked.. I also waited to add the hominy which I bought canned.  I substitute the tomatoes for a 15 oz can of fire roasted tomatoes in a 15 oz can of tomato sauce. I added in food process cherry tomatoes. I doubled the cumin. Instead of radishes I dropped in fresh zucchini to the bottom of the bowl. It made it a little bit "fresh". 4 large corn tortillas in that oven at 400 for about 15 minutes and added some on top. I found vegan feta cheese avocado and cilantro really make it taste great of course the lime.  I use the whole poblano and jalepeno. very smoky and red this time. 

This version was much better than the version that I made in the Dutch oven or crock pot.

cook time instant pot: 27 mins on high
let steam out after 20 minutes self release.

I’ve made this soup several times! It’s so delicious! I love it leftover! Thank you for sharing:)

New favorite! My boyfriend also loved it. He said “this tortilla soup is phenomenal, better than Mexican restaurants.” saving this one for sure :)

https://content.jwplatform.com/videos/Z3pyUvox.mp4

Watch how to make tortilla soup in this short recipe video! This vegetarian tortilla soup is vibrant, hearty and full of fresh flavor.

Tortilla Soup Recipe

Vegan Tortilla Soup with rich, bold, smoky tomato, lime, garlicky flavour and piles of crispy, crunchy baked tortilla strips. Then come the extra toppings which really seal the deal. It&#39;s quick and easy to make and totally delicious!

Vegan Tortilla Soup

garlic (, minced)

chili flakes

thyme

cornstarch (, (cornflour in the UK). Arrowroot is ok too.)

tomatoes

/ 720 mls stock

beans

sugar (***)

black pepper (, add

lime

small 5 to 6 inch corn tortillas (****)

oil (*****)

Put a large soup pan over a medium heat and add the oil. Sauté the onions until just starting to turn golden, then add the garlic and cook for 2 minutes more.

Add the herbs and spices to the pan and allow to toast for a minute or two, stirring frequently, then add the cornstarch. Stir well. It will look lumpy and weird. That&#x27;s fine.

Add the canned tomatoes and stir really well, then pour in the stock, beans, sweetcorn and sugar. Stir and bring to a simmer. Keep it simmering away for about 10 to 15 minutes until it&#x27;s hot and thickened.

While the soup is simmering preheat oven to 375°F / 190 *C and line a very large baking tray (or use 2 medium ones) with parchment paper.

Keep the tortillas in a pile, and cut down through them to make long strips about ¼ inch wide. Put the strips in a large bowl and pour over the oil. Toss them around with your fingers until they are all coated then tip them out onto the baking tray. Spread them out into a single layer, ideally with a bit of space around each one. Sprinkle all over with a pinch or two of salt and bake for 12 minutes. Keep an eye on them in the last minute or two in case your oven runs hot and they get too dark. Remove from the oven and allow to cool on the tray.

Once you are ready to serve, take the soup off the heat, season to taste with salt and pepper and squeeze in the juice of a lime. Give it a quick stir and it&#x27;s ready.

You can either add the tortilla strips to individual bowls and ladle the soup over them, or put the soup in the bowls and pile the tortilla strips on top. I like them on top because they stay crispy. Then either pile on the toppings or have the toppings in bowls for everyone to help themselves!

https://content.jwplatform.com/videos/wZhTko3q.mp4

Vegan Tortilla Soup with rich, bold, tomatoey, smoky, limey, garlicky flavor and piles of crispy, crunchy baked tortilla strips. Then come the extra toppings which really seal the deal. It’s quick and easy to make and totally delicious!

This one pot vegan tortilla soup is made with red lentils, black beans, fire roasted tomatoes, corn and lots of fresh spices! It&#039;s incredibly easy to make and the perfect hearty soup for a chilly day.

Vegan Lentil Tortilla Soup

yellow onion

garlic

jalapeno (seeds removed for less spice)

red bell pepper

fire roasted tomatoes

red lentils

black beans (drained and rinsed)

cashew cream (click

tomato paste

tsp chili powder

tsp cumin

tbsp brown or coconut sugar

tbsp lime juice (about 1/2 lime)

tortilla strips

avocado

saute onion

In a large pot or dutch oven, add the finely diced onion and olive oil. Saute for about 5 minutes.

add veggies

Add in the minced garlic, diced bell pepper, and diced jalapeno. If you want less spice, just remove the seeds from the jalapeno or use less. Saute for about 3 extra minutes, then add in the corn and saute an additional 2 or so minutes.

blend tomatoes

Add the diced tomatoes to a blender and pulse a few times until they resemble something that looks like salsa. This is optional, but I do suggest it for the best flavor/texture!

add all ingredients

Add to the pot along with all remaining ingredients, aside from the lime juice, we&#039;ll add that at the end. I used 3 cups of veggie broth because I wanted this on the thicker side, if you like it more brothy, use 4. If you&#039;re not sure, start with 3 and add more at the end if you want to thin it out.

stir to combine

Stir everything well to combine and bring to a boil. Reduce heat to low, cover and let simmer for about 20-25 minutes, stirring occasionally.

taste

After about 20 minutes, taste to check to see if the lentils are fully cooked. Let simmer for 5-10 more minutes if they still have a crunch to them.

blend

Once the lentils are done, transfer 2 cups worth of soup to a blender and blend until smooth.

add lime juice

Transfer back to the pot and stir to combine. Stir in the lime juice. Taste and adjust flavors as desired, and/or add more broth to thin it out if you like.

serve

Serve and garnish with tortilla strips (see the body of the post for how to make these homemade!), chopped cilantro, fresh lime juice, avocado and sour cream.

This thick and creamy Vegetarian Tortilla Soup is so flavorful and delicious!  Perfect for a cozy meal on a cold day.

yellow onion, diced

green bell pepper, diced

red bell pepper, diced

garlic,

(14.5) oz can diced tomatoes, I

chili powder

onion powder

Italian seasoning

corn kernels

corn tortillas

Olive oil

Pre-heat oven to 375 degrees F.  Cut corn tortillas into thin slices and then cut in thirds.  Toss with olive oil and a pinch of salt until all tortillas are coated.  Bake tortilla strips until crispy, about 15 minutes.  Let cool for a few minutes and they will crisp up even more.

Heat a large pot over medium heat and add onion, peppers and a pinch of salt.  Cook for 5 minutes and then add garlic.  Finish cooking until vegetables have softened and are beginning to caramelize. Next, add in the entire can of tomatoes and all the spices, cook for a minute and then add the vegetable broth.  Stir and bring to a simmer.

Add two cups of the tortilla strips cook for about a minute and then transfer soup to the blender.  Be really careful with the hot soup in the blender, or you can let it cool a few minutes first.  You could also use an immersion blender but a high powered blender would be best.

Pour soup back into the pot, add the black beans and corn and heat until desired temperature.  Pour soup into bowl and top with desired toppings.

Top 8 vegetarian tortilla soup recipes from across the web

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Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

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Vegetarian Tortilla Soup

Top 8 vegetarian tortilla soup recipes from across the web

The most viewed vegetarian tortilla soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Vegetarian Tortilla Soup

Vegan Tortilla Soup [Instant Pot or...

Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

Vegan Tortilla Soup

Vegan Lentil Tortilla Soup

Vegetarian Tortilla Soup

The most viewed vegetarian tortilla soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine