Description
This homemade vegetarian tortilla soup is a hearty, plant-based comfort classic that combines bold Mexican-inspired flavors with nutritious ingredients like black beans, corn, and roasted tomatoes. Ready in under 45 minutes, it’s a satisfying, protein-rich meal perfect for any night of the week.
Ingredients
Scale
- 2 tbsp olive oil (or avocado oil)
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and diced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp ground coriander
- Salt and pepper to taste
- 1 can (15 oz) fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup corn
- ½ cup coconut milk or cashew cream
- Juice of 1 lime
- Tortilla strips, avocado, cilantro, dairy-free sour cream for topping
Instructions
- Sauté aromatics: Heat oil in a large pot over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic, jalapeño, and bell peppers; cook 5 minutes.
- Toast spices: Add cumin, paprika, chili powder, coriander, salt, and pepper. Stir and toast 1 minute to bloom flavors.
- Add tomatoes and broth: Pour in fire-roasted tomatoes (with juice) and vegetable broth. Bring to a boil, then reduce to simmer.
- Simmer with beans and corn: Add black beans and corn. Simmer 10–15 minutes to thicken and blend flavors.
- Blend partially: Use an immersion blender to blend about half the soup for a creamy yet chunky texture.
- Finish: Stir in coconut milk and lime juice. Simmer 2–3 minutes more, then taste and adjust seasoning.
- Serve: Ladle into bowls and top with crispy tortilla strips, avocado, cilantro, and dairy-free sour cream.
Notes
For added protein, stir in cooked quinoa or extra beans. Adjust spice by controlling the jalapeño seeds. The soup’s flavor deepens overnight—perfect for meal prep. Use corn tortillas to ensure it stays gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 6g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegetarian tortilla soup, plant-based soup, vegan comfort food, mexican soup recipe, healthy tortilla soup