Healthy Vegetarian Tortilla Soup

This healthy vegetarian tortilla soup is a delicious plant-based version of a classic chicken tortilla soup. Made with wholesome ingredients, is quick to prepare, and perfect to make anytime of the year! One of my favorite healthy instant pot soups to make for colder weather. 

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 You’ll Need

Before we start, let’s make sure we have all of our ingredients set up. This recipe is filled with simple and wholesome pantry ingredients that you may already have on hand. Here’s what you’ll need:

• Vegetable broth
• Fire roasted tomatoes
• Yellow onion
• Celery 
• Beans (cannellini, garbanzo, black beans)
• Frozen corn
• Tomato paste
• Paprika
• Cumin
• Chili Powder
• Dried oregano
• Garlic Powder

How to Make Vegetarian Tortilla Soup

1. First, saute celery and onions in olive oil on medium heat for 3-5 minutes until soft. 
2. Then add beans, corn, tomato paste, canned, and diced tomatoes. 
3. Pour in vegetable broth then add seasonings and salt & pepper. Simmer for 1 hour – stirring occasionally. 

How to Make Tortilla Soup in a Pressure Cooker/Instant Pot

This recipe is super easy to make in a pressure cooker or instant pot . Place all of ingredients to the pot for slow cooker set for 2 hours on high or 3 to 5 hours on low. Pressure cooker set to 40 minutes on high.

Tips for making Vegetarian Tortilla Soup

• Broth: Use a high quality vegetable broth or make your own. 
• Up the flavor: Use fire roasted diced tomatoes over regular diced tomatoes. This adds a nice dynamic and a zippy flavor to your soup.
• Beans: You can use almost any bean for this recipe – cannelini, black bean, kidney bean, garbanzo bean, or navy beans. 
• Toppings: avocado slices, tortilla strips/chips, cilantro, and shredded cheese are some of our favorite toppings for this soup. 
• Refrigerate or freeze: This soup keeps well whether you are looking to refrigerate it and reheat later, or freeze and enjoy for another time. Let soup cool to room temperature and seal in a air-tight container. Freeze for 1-2 months or refrigerate for up to 5 days. 

Other Delicious Vegetables Soups to Make

• Tuscan White Bean Soup
• 30-Minute Leek and Potato Soup
• Copycat Panera Autumn Squash Soup
• One Pot Vegetarian Bean Chili
• Sweet Potato Black Bean Chili

If you tried this Healthy 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.

Healthy Vegetarian Tortilla Soup

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This healthy vegetarian tortilla soup is a delicious plant-based version of a classic chicken tortilla soup. Made with wholesome ingredients, is quick to prepare, and perfect to make anytime of the year! One of my favorite healthy instant pot soups to make for colder weather. 

Servings 6

Prep Time: 10 mins

Cook Time: 1 hr

Cooling Time: 10 mins

Total Time: 1 hr 10 mins

Course: Main Course, Soup

Cuisine: American, Mexican

Tags: easy tortilla soup, how to make tortilla soup, vegetarian tortilla soup

Calories: 263 kcal

Author: Bethany Kramer

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 Tablespoon olive oil

Seasoning

• 2 Tablespoon paprika
• 2 Tablespoon chili powder
• 1 Tablespoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 Tablepsoon Tomato paste
• dash of cayenne
• 1/2 teaspoon black pepper
• 1 teaspoon 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 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!

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About The Author

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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