Vegetarian Tortilla Soup Recipe – Cookie and Kate


tortilla soup recipe

Do you take pleasure in tortilla soup? It’s certainly one of my all-time favorites! Tortilla soup is contemporary and flavorful, earthy and a bit spicy. Topped with a giant handful of crispy tortilla strips, it’s a light-weight however satisfying meal for lunch or dinner. As a bonus, it tastes even higher the subsequent day.

Tex-Mex tortilla soups most frequently embody shredded hen, but it surely’s commonplace to seek out vegetarian tortilla soups in Mexico. I can’t name this recipe absolutely genuine, although. It’s a scrumptious variation on traditional tortilla soup (Sopa Azteca) that you could make at residence any time you get the craving.

In Mexico, you’ll discover tons of regional variations and private preferences for tortilla soup. For this recipe, I added black beans for some heft, in addition to a crimson bell pepper as a result of I like the flavour and texture it supplies. I attempted to maintain the remaining elements consistent with what you may discover in Mexico, however to be trustworthy, I’ve extra private expertise with the Tex-Mex variations I’ve sampled over time.

tortilla soup ingredients

This recipe is a totally reworked model of an outdated tortilla soup recipe on the weblog. Maybe you’ve made that one and loved it, however I attempted it once more not too long ago and simply knew I may construct in additional taste alongside the way in which. If you would like a replica of the unique, I’ve saved a PDF of the recipe proper right here.

This soup is nearer to the spin on tortilla soup in my cookbook, Love Real Food, which options an irresistible sweet-and-spicy interaction between candy potatoes and jalapeño. Give that one a strive, too!

chopped toasted chili peppers

Watch The best way to Make Tortilla Soup

blended soup and tortillas

Chili Pepper Choices

You may have a number of choices when making this soup, which fluctuate a bit by way of authenticity, ease and ingredient availability. I’ve written choices one and three into the recipe under, so that you’ll have the ability to comply with the recipe both manner. Right here they’re:

Possibility 1) Chili peppers + blender (most genuine)

First, we’ll toast the peppers in a dry skillet to convey out their taste, then we’ll roughly chop them and take away the stem and seeds. Then, we’ll mix the toasted peppers into the canned tomatoes and proceed. This feature is nice as a result of it’s probably the most genuine and lends a beautiful, fiery crimson coloration and additional physique to the soup.

Possibility 2) Chili peppers + no blender (my least favourite)

Another choice is to toast the peppers, then throw them into the pot with the liquid elements to simmer. That is methodology used for my outdated recipe, however I don’t prefer it as a lot as the opposite choices. The chili pepper imparts some taste to the soup, however not as a lot taste as both of the opposite choices. Should you select this route, merely discard the chili peppers earlier than serving.

Possibility 3) Chili powder + no blender (best possibility)

That is the only possibility and truthfully, it yields scrumptious taste. You’ll simply want to make use of contemporary chili powder with good taste. I’ve efficiently used Frontier Co-op’s chili powder. This may even be a good time to make use of a enjoyable specialty chili powder, like chipotle or ancho chili powder. If desired, you possibly can reasonable the spice stage through the use of much less chili powder to start with and including extra, to style.

how to make tortilla soup

tortilla soup recipe with beans

Extra Mexican Recipes to Attempt

These contemporary recipes function Mexican and Tex-Mex influences. View all Mexican recipes here.

vegetarian tortilla soup recipe


Vegetarian Tortilla Soup

  • Writer: Cookie and Kate
  • Prep Time: 20 minutes
  • Cook dinner Time: 40 minutes
  • Complete Time: 1 hour
  • Yield: 4 servings 1x
  • Class: Soup
  • Methodology: Stovetop
  • Delicacies: Mexican
  • Weight loss program: Vegetarian

4.9 from 133 evaluations

Heat up with a bowl of vegetarian tortilla soup, made with black beans as an alternative of hen. This soup recipe is so contemporary and satisfying! Recipe yields 4 servings.



  • 2 delicate dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to style
  • 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if potential
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 massive yellow or crimson onion, chopped
  • 1 medium crimson bell pepper, chopped
  • ¼ teaspoon high-quality salt, extra to style
  • 4 cloves garlic, pressed or minced
  • 2 teaspoons floor cumin
  • 2 cans (15 ounces every) black beans, rinsed and drained, or 3 cups cooked black beans
  • 4 cups (32 ounces) vegetable broth
  • 4 corn tortillas, reduce into 2-inch lengthy, ¼-inch-wide strips
  • ¼ cup chopped contemporary cilantro, divided
  • 1 to 2 tablespoons lime juice, to style
  • Freshly floor black pepper, to style
  • Garnish choices: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of bitter cream


  1. If utilizing dried chili peppers, toast them in a dry skillet over medium warmth or instantly over a fuel flame with tongs, turning as wanted. Toast till aromatic and turning darker throughout—this will occur shortly, in only a minute or two. Put aside till the peppers are cool sufficient to deal with, then roughly chop them, discarding the seeds and stem. Mix the canned tomatoes (together with their juices) and chopped peppers within the blender, and mix till clean. Put aside.
  2. In a medium Dutch oven or soup pot, heat 2 tablespoons olive oil over medium warmth. Add the onion, bell pepper, and salt. Cook dinner, stirring often, till the onion is tender and turning translucent, about 5 to 7 minutes.
  3. Add the garlic and cumin (and chili powder, if utilizing) and cook dinner till aromatic, about 30 seconds to 1 minute. Add the tomato-chili pepper mix (or simply plain tomatoes, if going the chili powder route) and cook dinner for a minute, whereas stirring, to convey out its finest taste.
  4. Add the beans and broth, and stir to mix. Increase the combination to medium-high and produce the combination to a simmer, then cut back the warmth as crucial to take care of a delicate simmer. Simmer for half-hour.
  5. Within the meantime, preheat the oven to 400 levels Fahrenheit to make the crispy tortilla strips. Line a big, rimmed baking sheet with parchment paper for straightforward cleanup. On the baking sheet, toss the tortilla strips with the remaining 2 teaspoons olive oil and a sprinkle of salt till evenly and evenly coated. Bake till the strips are crisp and beginning to flip golden, about 8 to 12 minutes, tossing midway. Put aside.
  6. Stir many of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Rigorously style the soup, and add extra salt if the flavors don’t fairly sing (I usually add as much as ¼ teaspoon salt). Add extra lime juice in case you’d like a bit extra zing.
  7. Divide the soup into bowls. Prime with crispy tortilla strips, the reserved cilantro and any further garnishes of your alternative. Leftovers will hold properly for as much as 5 days; rewarm particular person servings and prime with garnishes when serving. Or freeze particular person parts for a number of months and add toppings after reheating.


Recipe tailored from the Black Bean Tortilla Soup with Candy Potatoes from my cookbook, Love Real Food.

Make it gluten free: Use licensed gluten-free corn tortillas or tortilla chips.

Make it dairy free/vegan: Don’t prime with cheese or bitter cream.

Dried chili pepper choices: Any delicate chili pepper will do. Select from pasilla peppers, ancho peppers, Anaheim (California) peppers, or New Mexico peppers (Chiles del Norte). I’ve tried this soup with Anaheim and New Mexican chilis and each had been fairly delicate.

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