Healthy Vegetarian Tortilla Soup

This healthy vegetarian tortilla soup is a wholesome, plant-based version of a classic chicken tortilla soup. It’s light, quick, and is the perfect soup to make year round! All you need is 1 pot and a handful of simple ingredients.

One of my favorite soups is tortilla soup – but rather than making this traditional chicken tortilla soup I opted the chicken for vegetables. This vegetarian tortilla soup has a zippy Mexican flavor with protein-filled beans, corn, fire roasted tomatoes – topped with cheese and tortilla strips. A quick & easy meal that’s absolutely delicious! All you need is 1 pot, a handful of ingredients, and a few hours to simmer.

How to Make Vegetarian Tortilla Soup

Classic tortilla soup is a mixture of chicken, beans, corn, and Mexican spices in a broth. I love this soup so much that I decided to make it vegetarian based by replacing the meat protein (chicken) with 3 types of beans for plant-based protein.

How to make it is quite simple: saute onions and celery until soft – add all of ingredients and let simmer for 1 1/2 hours until perfection!

Tips When Making This Vegetarian Tortilla Soup

• Use a high quality vegetable broth.
• Use fire roasted diced tomatoes over regular diced tomatoes. This adds a nice dynamic and a zippy flavor to your soup.
• You can use whatever beans you have on hand – I chose garbanzo, black beans, and cannellini.

Faqs

How do I make tortilla soup thicker?
Although it’s not listed in the ingredients, you can add 2 tbsp of tomato paste to your soup for a thicker consistency. Simmering the soup for 1-2 hours also cooks down the liquids and naturally thickens it.

Can I make this tortilla soup in a slow cooker?
Yes, place all ingredients in a slow cooker as is and cook on low for 3-5 hours or high for 2-3 hours.

Other vegetarian recipes you may enjoy:
Healthy Moroccan Chickpea Stew
Black Bean Vegetarian Fajita Recipe
Italian Kale and White Bean Soup

If you try this recipe or any other recipe, I would love to hear how you enjoyed it! Review and comment below and let me know your thoughts. Also share your pictures on instagram #asimplepalate - I love seeing your recipe creations! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK.

Healthy Vegetarian Tortilla Soup

5 from 2 votes

Servings 6

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Prep Time

10 mins

Cook Time

1 hr 30 mins

Cooling Time

10 mins

Total Time

1 hr 40 mins

A vegetarian version of classic chicken tortilla soup - loaded with plant-based protein and traditional Mexican flavors. A cozy soup recipe that is so flavorful and delicious!

Course: Main Course

Cuisine: Mexican

Keyword: tortilla soup, vegan soup, vegetarian soup

Calories: 199 kcal

Author: A Simple Palate

Ingredients

• 2 32 oz vegetable broth
• 2 celery stalks, diced
• 1 Medium yellow onion, diced
• 1 28 oz. can fire roasted diced tomatoes
• 1 15 oz. can black beans, rinsed and drained
• 1 15 oz. can garbanzo beans
• 1 15 oz. can cannellini beans
• 2 cups frozen corn
• 1 Tbsp olive oil

Seasoning

• 2 Tbsp paprika
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• dash of cayenne
• 1/2 tsp black pepper
• 1 tsp salt

Toppings

• tortilla strips, chips
• fresh cilantro
• avocado slices

Instructions

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

2. Stir ingredients and cover. On medium to low heat - simmer soup for 1 1/2 -2 hours - stir occasionally. 

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

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