Vegetarian Tortilla Soup

Learn how to make vegetarian tortilla soup! Each bite is filled with beans, corn, and a rich tomato-y broth that’s topped with creamy avocado and crispy tortilla strips. A satisfying vegan soup that’s super easy to make!

Ceramic bowls with vegetarian tortilla soup in them sitting on a wooden background. On top of the soup is strips of tortillas, avocado slices, and cilantro, with lime slices and a gray napkin arranged around the bowls.

One of my favorite slow cooker soups to make when the weather gets cold – veggie-forward tortilla soup. I’ve had this recipe on the blog for a few years now, but decided to bring it back with a few changes and new photos.

Tons of flavor, a rich tomato base, and satisfying veggies. This soup is SO cozy and can easily be made in an instant pot. You will fall in love with the flavors of this savory soup!

Ingredients – What You Need

Below you’ll find the ingredients you’ll need to make this recipe happen.

Ingredients for vegetarian tortilla soup arranged on a wooden background.

Vegetable broth: for the base of the soup!
Fire-roasted tomatoes: for tomato-y flavor!
Yellow onion: used to help deepen the soup flavor.
Celery: this may seem a bit odd for a Mexican dish, but celery adds a ton of flavor and richness to the broth. Only a little is needed!
Beans: This recipe calls for both black beans and garbanzo beans.
Corn: you can use fresh or frozen. Fire-roasted corn will give extra flavor!
Tomato paste: for thickening the soup.
Spices: the blend of spices needed is paprika, chili powder, cumin, garlic powder, and dried oregano.
Toppings: you’ll need tortilla chips or strips, avocado slices, and cilantro for topping!

How to Make Vegetarian Tortilla Soup

(1) Saute onions and celery in a large pot with oil and a pinch of salt until soft (about 3 minutes).

(2) In the same pot, add diced tomatoes, beans, corn, tomato paste, and broth.

(3) Then stir in spices with salt & black pepper. Let the soup simmer for 45-60 minutes, stirring often. Serve with avocado slices, tortilla strips, and cilantro.

Tips for Success

  • Tortilla options: for the “tortilla” ingredient, you can use either tortilla chips or strips!
  • Beans: You can use almost any bean for this recipe – cannellini, black bean, kidney bean, garbanzo bean, or navy beans. 
  • More topping ideas: add even more flavor by adding cheddar cheese, lime juice, and green onion.
  • How long it keeps: the leftovers should keep for about 3-5 days chilled in an airight container.

What to Serve it With

This soup pairs perfectly alongside our 10-minute naan pizza or tortilla pizzas! If you’re looking for something lighter, you can try our vegetarian taco salad, also very delicious.

A bowl of vegetarian tortilla soup topped with tortilla strips and avocado slices. The bowl is sitting on a wooden background with lime slices, tortilla chips, and herbs arranged around it.

More Vegetarian Soups to Try

If you tried this Vegetarian Tortilla Soup recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

Ceramic bowls with vegetarian tortilla soup in them sitting on a wooden background. On top of the soup is strips of tortillas, avocado slices, and cilantro, with lime slices and a gray napkin arranged around the bowls.

Vegetarian Tortilla Soup

5 from 3 votes

Learn how to make vegetarian tortilla soup! Each bite is filled with beans, corn, and a rich tomato-y broth that's topped with creamy avocado and crispy tortilla strips. A satisfying vegan soup that's super easy to make!

Servings 6
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins

Course: Main Course, Soup
Cuisine: American, Mexican
Tags: how to make tortilla soup, vegan tortilla soup, vegetarian tortilla soup
Freezer Friendly: Yes
Calories: 263 kcal
Author: Bethany Kramer

Ingredients

Seasoning

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 or until vegetables are soft. Add vegetable broth, tomatoes, beans, corn, tomato paste, and all of seasoning ingredients.

  2. Stir ingredients and cover. On low to medium heat – simmer for 1 hour. Stir often. 

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

Notes

  • Tortilla options: for the “tortilla” ingredient, you can use either tortilla chips or strips!
  • Beans: You can use almost any bean for this recipe – cannellini, black bean, kidney bean, garbanzo bean, or navy beans. 
  • More topping ideas: add even more flavor by adding cheddar cheese, lime juice, and green onion.
  • How long it keeps: the leftovers should keep for about 3-5 days chilled in an airight container.
Nutrition Facts
Vegetarian Tortilla Soup
Amount Per Serving
Calories 263 Calories from Fat 60
% Daily Value*
Fat 6.7g10%
Sodium 772.2mg32%
Carbohydrates 39.4g13%
Sugar 4.3g5%
Protein 12.8g26%
Vitamin A 50IU1%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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