This vegetarian tortilla soup is filled with plant-based goodness and can easily be made vegan by swapping the toppings for plant-based alternatives.
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.
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
In this post
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
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
Add the cumin, oregano, and garlic and cook for a minute or so.
Step 3: Add the tomatoes, stock, and chipotle
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
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
Add the black beans, and corn to the soup and simmer for another 10 minutes.
Step 6: Season to taste
Season to taste with lime juice and salt.
Step 7: Add toppings and serve
Serve the soup topped with crispy tortilla strips, red onion, coriander, avocado, sour cream, and/or grated cheese.
Watch how to make this vegetarian tortilla soup
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
Equipment
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
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 saltlime 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
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/vegetarian-tortilla-soup/
I cannot wait to see your posts!
Other recipes you might like
Leave a Reply