Vegetarian Tortilla Soup
This Vegetarian Tortilla Soup is bold, smoky, and deeply satisfying—without any meat. Made in one pot with beans, vegetables, warm spices, and crispy tortilla strips, it’s a hearty, healthy soup that tastes even better the next day.
Ingredients
- Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 bell peppers any color, diced
- 3 cloves garlic minced
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn fresh, frozen, or canned
- Seasonings Sauces, or Flavor Base
- 1½ teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- Optional: ½ teaspoon chipotle powder for heat
- Optional: 1 tablespoon tomato paste for richness
- Pantry Staples
- 1 14.5-ounce can fire-roasted diced tomatoes
- 4 cups low-sodium vegetable broth
- Juice of 1 lime
- 4 small corn tortillas sliced into strips (for topping)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and bell peppers and cook 5–7 minutes, until softened.
- Stir in garlic, cumin, chili powder, smoked paprika, salt, pepper, and chipotle powder (if using). Cook 30 seconds until fragrant.
- Add tomato paste (if using) and stir to coat vegetables.
- Add diced tomatoes, black beans, corn, and vegetable broth.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender and flavors blend.
- Stir in fresh lime juice. Taste and adjust seasoning.
- Serve hot topped with crispy tortilla strips and desired toppings.
Notes
- Smoked paprika is key for classic tortilla soup flavor—don’t skip it.
- For a thicker soup, blend 1–2 cups and stir back in.
- Add tortilla strips just before serving to keep them crisp.