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 30 minutes to cook. 

Hands holding a bowl of soup topped with avocado slices

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 black 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 30 minutes to cook.

How to Make Tortilla Soup Vegetarian

Whenever you make a vegetarian version of a recipe it’s really important to replace the meat protein with a plant-based protein. If  you just remove the meat all together you aren’t getting the proper amount of protein you need – and the recipe will not be satisfying enough.

Pack your soup with lots of beans for added plant-based protein and fiber – such an easy and affordable substitute for meat!

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.
  • Choose your favorite beans – in this recipe I chose black beans and garbanzo/chickpea. This soup also works well with kidney beans, navy beans, and cannellini!

Tortilla soup in a white cast iron pot with a wooden spoon

A delicious, low carb soup that has classic tortilla soup flavors, and full of healthy vegetables! This is a soup you will make again and again.

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

Healthy Vegetarian Tortilla Soup! Comforting flavors, SO yummy, and the perfect healthy one pot dinner! | asimplepalate.com #soup #healthy #dinner #healthydinner #plantbased #vegetarian #paleo

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! Comforting flavors, SO yummy, and the perfect healthy one pot dinner! | asimplepalate.com #soup #healthy #dinner #healthydinner #plantbased #vegetarian #paleo

Healthy Vegetarian Tortilla Soup

5 from 2 votes
Servings 6
Prep Time
10 mins
Cook Time
30 mins
Cooling Time
10 mins
Total Time
40 mins

A vegetarian version of classic chicken tortilla soup - ready in under an hour, loaded with plant-based protein, and traditional Mexican flavors. So yummy and easy! 

Course: Main Course
Cuisine: Mexican
Keyword: tortilla soup, vegan soup, vegetarian soup
Calories: 199 kcal
Author: A Simple Palate

Ingredients

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

Seasoning

  • 2 Tbsp paprika
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 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 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 high heat let soup cook and flavors develop for 30 minutes - stir occasionally. 

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

Recipe Notes

Tips

  • 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.
  • Choose your favorite beans - in this recipe I chose black beans and garbanzo/chickpea. This soup also works well with kidney beans, navy beans, and cannellini.
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