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.
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.
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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!
- 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
- 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
- tortilla strips, chips
- fresh cilantro
- avocado slices
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.
Stir ingredients and cover. On medium to low heat - simmer soup for 1 1/2 -2 hours - stir occasionally.
When soup has cooked down/thickened, serve and top with cilantro, tortilla strips/chips, avocado slices. Enjoy!