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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

5 from 1 vote

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This hearty vegetarian tortilla soup is packed with plant-based goodness and bold flavours. It’s warm, comforting, and perfect for a cosy meal. You can easily make it vegan by using plant-based toppings like dairy-free sour cream or vegan cheese. Simple and delicious, it’s a bowl of pure comfort that everyone can enjoy!

vegetarian tortilla soup

Hearty Vegetarian Tortilla Soup: Wholesome & Filling

This vegetarian tortilla soup is a filling and delicious dish that offers all the rich, zesty flavours of the traditional version, but with a wholesome, plant-based twist. It’s the perfect recipe for those who are on a flexitarian diet and want to enjoy a satisfying, flavour-packed meal that doesn’t rely on meat.

Cooked in a light tomato base and bursting with vibrant protein-rich black beans, corn, and a medley of aromatic herbs and spices, this hearty soup is perfect for warming up on chilly days.

Crispy tortilla strip topping

The secret of this soup is all in the toppings: crispy tortilla strips, avocado, red onion, grated cheese, sour cream, and coriander. Don’t be shy … the more, the better.

There are many different types of chillies you can use for this vegetarian tortilla soup. I favour chipotle because of their rich and smoky flavour. However, you can also use Guajillo and ancho chillies.

The crispy tortilla strips are baked in the oven while the soup is cooking.

Here are more Mexican-inspired recipes to try

  • Sweet Potato & Black Bean Mexican Casserole
  • Jackfruit Enchilada
  • Mexican Quinoa Salad

Watch how to make this vegetarian tortilla soup

YouTube video

Jump to Recipe Jump to Video Print Recipe

In this post

  • Hearty Vegetarian Tortilla Soup: Wholesome & Filling
    • Crispy tortilla strip topping
  • Here are more Mexican-inspired recipes to try
  • Watch how to make this vegetarian tortilla soup
  • How to make this vegetarian tortilla soup
    • Ingredients:
    • Step 1: Fry the onion
    • Step 2: Add the herbs and spices
    • Step 3: Add the tomatoes, stock, and chipotle
    • Step 4: Make the tortilla strips
    • Step 5: Add black beans and corn
    • Step 6: Season to taste
    • Step 7: Add toppings and serve this vegetarian tortilla soup
  • Other recipes you might like

How to make this vegetarian tortilla soup

Ingredients:

To make this vegetarian tortilla soup you will need:

  • onion
  • olive oil
  • cumin
  • oregano
  • garlic
  • canned chopped tomatoes
  • red pepper
  • vegetable stock
  • chipotle flakes
  • canned black beans
  • canned corn
  • limes
  • salt
  • tortillas

    TOPPINGS:
  • red onion
  • coriander
  • lime wedges/ slices
  • 1 large avocado
  • sour cream
  • grated cheese

Step 1: Fry the onion

frying onion in stockpot

Heat the olive oil over medium heat in a large heavy-bottomed stockpot. Add the onion and cook until they start to soften, about 7 minutes.

Step 2: Add the herbs and spices

Adding garlic

Add the cumin, oregano, and garlic and cook for a minute or so.

Step 3: Add the tomatoes, stock, and chipotle

adding chipotle flakes

Add the canned tomatoes, red pepper, vegetable stock, and chipotle. Bring to the boil, then turn down the heat and simmer uncovered for 15 minutes.

Step 4: Make the tortilla strips

making tortilla strips

In the meantime, cut the tortillas into thin strips. Toss lightly in oil and bake in the oven for 10 minutes or so at 200°C /400°F until golden and crisp. Set aside.

Step 5: Add black beans and corn

Adding corn to vegetarian tortilla soup

Add the black beans, and corn to the soup and simmer for another 10 minutes.

Step 6: Season to taste

seasoning with salt

Season to taste with lime juice and salt.

Step 7: Add toppings and serve this vegetarian tortilla soup

vegetarian tortilla soup with toppings

Serve the soup topped with crispy tortilla strips, red onion, coriander, avocado, sour cream, and/or grated cheese.

I hope you enjoy this vegetarian tortilla soup as much as I do. If you do make it, don’t forget to tag me on Instagram!

vegetarian tortilla soup

Vegetarian Tortilla Soup

This vegetarian tortilla soup is filled with plant-based goodness and can easily be made vegan by swapping the toppings for plant-based alternatives.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 5 minutes mins
Cook Time 32 minutes mins
Total Time 37 minutes mins
Course Soups
Cuisine Mexican
Servings 6 servings
Calories 531 kcal

Equipment

1 stockpot

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 125 g onion finely chopped
  • 2 Tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 4 garlic cloves grated
  • 2 can chopped tomatoes
  • 1 red pepper diced
  • 1 litre vegetable stock
  • 1 to 2 teaspoons chipotle flakes
  • 800 g can black beans rinsed and drained
  • 340 g can corn rinsed and drained
  • lime juice to taste
  • salt to taste
  • 3 large tortillas

TOPPINGS:

  • 1 small red onion diced
  • coriander chopped
  • lime wedges/ slices
  • 1 large avocado diced
  • sour cream
  • grated cheese
(Switch on to prevent your screen from going dark)

Instructions
 

  • Heat the olive oil over medium heat in a large heavy-bottomed stockpot. Add the onion and cook until they start to soften, about 7 minutes.
    2 Tbsp olive oil, 125 g onion
  • Add the cumin, oregano, and garlic and cook for a minute or so.
    2 tsp ground cumin, 1 tsp oregano, 4 garlic cloves
  • Add the canned tomatoes, red pepper, vegetable stock, and chipotle.
    2 can chopped tomatoes, 1 red pepper, 1 litre vegetable stock, 1 to 2 teaspoons chipotle flakes
  • Bring to the boil, then turn down the heat and simmer uncovered for 15 minutes.
  • In the meantime, cut the tortillas into thin strips. Spread on a baking tray and bake in the oven for 10 minutes or so at 200°C /400°F until golden and crisp. Set aside.
    3 large tortillas
  • Add the black beans, and corn to the soup and simmer for another 10 minutes.
    800 g can black beans, 340 g can corn
  • Season to taste with lime juice and salt
    lime juice, salt
  • Serve the soup topped with crispy tortilla strips, red onion, coriander, avocado, sour cream, and/or grated cheese.
    1 small red onion, coriander, lime wedges/ slices, 1 large avocado, sour cream, grated cheese

Video

YouTube video

Nutrition

Serving: 1servingCalories: 531kcalCarbohydrates: 98gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 1652mgPotassium: 989mgFiber: 15gSugar: 55gVitamin A: 1447IUVitamin C: 49mgCalcium: 144mgIron: 6mg
Keyword Mexican, soup, tortilla

Find this recipe online:

Vegetarian Tortilla Soup

https://theflexitarian.co.uk/recipe-items/vegetarian-tortilla-soup/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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  • Quorn Buffalo Wing Tortilla Salad Bowls
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  • Spinach & Bean Chipotle Casserole [vegan]
  • Vegan Chipotle Mayo
  • Roasted Cauliflower Salad with Barley & Crunchy Chipotle Almonds [vegan]
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Recipe December 2, 2024 · Created by: The Flexitarian Leave a Comment

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