Vegetarian Tortilla Soup

This Vegetarian Tortilla Soup is creamy, flavorful, and great for a cozy lunch or dinner. Load on your favorite toppings and enjoy!

It’s been bone-chillingly cold here lately, and I’m rapidly becoming a soup lover! I’ve said before that I don’t make much soup, but I love creamy, flavorful soups like this Vegetarian Tortilla Soup. It’s thick and flavorful, and you can top it with all your favorite ingredients.

I don’t think I had ever tried tortilla soup until recently. One day, it popped into my head, so I researched it and devised my own recipe. Some people add the crispy tortillas just before serving, while others blend them into the soup. I love thick soup, so I decided to blend mine, and it is magical!

Why Your Body Will Love This Soup

• Immunity – Soup can help heal the body. This soup is packed with important vitamins and minerals from the tomatoes and veggies, and the broth helps keep us hydrated and replenishes electrolytes. The hot vapors from soup can also help clear nasal passages.
• Antioxidants – Tomatoes boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Tomatoes are also high in vitamin C, which supports our immune systems.
• Folate – Bell peppers are a good source of folate, also known as folic acid or vitamin B9. Folate is important for our bodies because it helps us make new cells, including red blood, brain, and skin cells. This is especially important for pregnant women, as it helps prevent birth defects and can prevent anemia, which is common in pregnancy. Interestingly, red bell peppers contain more folate than the green ones do.

Vegetarian Tortilla Soup Recipe Ingredients

• Tortillas – Corn tortillas, to be exact. I’m not sure flour will work well in this recipe. I like to use yellow corn because find it has more flavor than white, but you can use whatever you prefer. Just be sure the tortillas are made with corn and not flour.
• Vegetables – I used onion, garlic, and red and green bell pepper. These are my go-to vegetables when making a Southwest-themed meal, and the flavors worked perfectly in this tortilla soup recipe.
• Canned Tomatoes – I used fire-roasted diced tomatoes with garlic because I thought that would add some nice extra flavor. You don’t have to use fire-roasted tomatoes; just make sure you get diced tomatoes.
• Spices – The spices are important for making this recipe as flavorful as it is! There are quite a few spices, so if you don’t already own some of them and don’t want to buy an entire bottle, I would suggest seeing if your grocery store has a bulk spice section where you can get what you need.
• Vegetable Broth – You can also use water, but it wouldn’t make this vegetarian tortilla soup quite as flavorful. I like to use Better Than Boullion vegetable broth paste and add a few teaspoons along with some water.

How To Make Vegetarian Tortilla Soup

I notice most tortilla soups have similar ingredients, but the method of making soup varies from person to person. Here’s exactly how you make a thick and creamy tortilla soup:

1. Preheat the oven to 375 degrees F. Cut the 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 them cool for a few minutes so they crisp up even more.
2. 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 the vegetables have softened and are beginning to caramelize. Next, add 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.
3. Add two cups of the tortilla strips, cook for about a minute, and then transfer the soup to the blender. Be very careful with the hot soup in the blender; you can let it cool for a few minutes first. You could also use an immersion blender, but a high-powered blender would be best.
4. Pour the soup back into the pot, add the black beans and corn, and heat until it reaches the desired temperature. Pour the soup into a bowl and top with the desired toppings.

If you’re not a fan of creamy soup, you can always leave it unblended. I prefer all my soups to be thick and creamy. 🙂 You can go as crazy as you want with your toppings; crispy tortilla strips are a must, but the rest is up to you! I like avocado, onion, cilantro, tomato, jalapeño, hot sauce, and green onion.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious and Nourishing Soup Recipes?

Vegan Chickpea Noodle Soup

Roasted Ratatouille Soup

Creamy Pinto Bean Pumpkin Soup

Smoky Vegetarian Split Pea Soup

Quick and Easy Vegetarian Lentil Soup

Vegetarian Tortilla Soup

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 45 minutes
• Yield: 4 1x

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Description

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

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Ingredients

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• 1 teaspoon olive oil
• 1/2 yellow onion, diced
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 2 cloves garlic, minced
• 1 (14.5) oz can diced tomatoes, I like to use fire roasted
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups vegetable broth
• 1 cup black beans
• 1 cup corn kernels

Crispy Tortilla Strips

• 10 corn tortillas
• Olive oil or cooking spray
• Salt

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Soup, Vegan
• Method: Stovetop, Oven
• Cuisine: American/Mexican