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.
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!
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.
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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!
- 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
- 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
- tortilla strips, chips
- fresh cilantro
- avocado slices
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.
Stir ingredients and cover. On medium to high heat let soup cook and flavors develop for 30 minutes - stir occasionally.
When soup has cooked down/thickened, serve and top with cilantro, tortilla strips/chips, avocado slices. Enjoy!