Name: Vegetarian Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: For the Soup:; 1 tablespoon olive oil; 1 medium-large yellow onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon chili powder (plus more to taste); 1/2 teaspoon cumin; 1 (14-ounce) can fire-roasted crushed tomatoes; 1 (14-ounce) can low-sodium black beans, drained and rinsed; 1 (14-ounce) can garbanzo beans (chickpeas); 1 cup corn (fresh, canned, or frozen); 1 teaspoon adobo sauce; 4 cups vegetable broth; 1 teaspoon fine sea salt (to taste); 2 tablespoons freshly squeezed lime juice; 1/4 cup chopped fresh cilantro; For the Tortilla Strips:; 8 (6-inch) corn tortillas (yellow or white); 1 tablespoon olive oil; Chili powder, garlic powder, and sea salt (as desired); Toppings (optional):; Tortilla strips; Avocado; Cheese; Thinly sliced radishes

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Vegetarian Tortilla Soup is a bold, nourishing, and hearty plant-based soup that brings vibrant flavor with every spoonful. Featuring a richly spiced tomato broth loaded with beans, corn, and just the right amount of heat, it’s topped with crispy homemade tortilla strips for that satisfying crunch. This comforting dish is perfect for meal prep, freezer-friendly, and endlessly customizable.

Why You’ll Love This Recipe

This soup is easy, wholesome, and full of flavor. It’s made entirely with pantry staples and fresh vegetables, yet it tastes like it simmered all day. The fire-roasted tomatoes and adobo sauce add depth, while the beans and corn provide protein and texture. It’s naturally vegan, gluten-free, and can be prepped in advance—making it ideal for busy weeknights or relaxed weekend meals. Vegetarian Tortilla Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:
1 tablespoon olive oil
1 medium-large yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon chili powder (plus more to taste)
1/2 teaspoon cumin
1 (14-ounce) can fire-roasted crushed tomatoes
1 (14-ounce) can low-sodium black beans, drained and rinsed
1 (14-ounce) can garbanzo beans (chickpeas)
1 cup corn (fresh, canned, or frozen)
1 teaspoon adobo sauce
4 cups vegetable broth
1 teaspoon fine sea salt (to taste)
2 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro

For the Tortilla Strips:
8 (6-inch) corn tortillas (yellow or white)
1 tablespoon olive oil
Chili powder, garlic powder, and sea salt (as desired)

Toppings (optional):
Tortilla strips
Avocado
Cheese
Thinly sliced radishes

Directions

Prepare the tortilla strips: Preheat oven to 375°F (190°C). Brush the tortillas with olive oil and slice them into thin strips. Arrange in a single layer on a baking sheet. Sprinkle with chili powder, garlic powder, and sea salt. Bake for 8–10 minutes, or until golden and crisp. Set aside.
Make the soup: In a large pot over medium heat, warm the olive oil. Add the chopped onion and garlic. Sauté for about 5 minutes, or until soft and fragrant.
Stir in the chili powder and cumin. Cook for 3 more minutes, stirring frequently to toast the spices.
Add the fire-roasted crushed tomatoes, black beans, garbanzo beans, corn, adobo sauce, vegetable broth, and salt. Stir well.
Bring the mixture to a low boil, then reduce heat and let it simmer uncovered for 30 minutes, stirring occasionally.
Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with more salt or chili powder if needed.
Serve hot, topped with the baked tortilla strips and any optional toppings such as avocado, cheese, or radishes.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 290 kcal per serving

Variations

Smoky Flavor Boost: Add a pinch of smoked paprika or a second teaspoon of adobo sauce.
Chunky Veggies: Stir in diced zucchini, bell pepper, or sweet potatoes for added nutrition.
Grain Add-In: Serve over cooked rice, quinoa, or farro for a more filling option.
Creamy Version: Blend part of the soup before adding the lime and cilantro for a thicker texture.
Spicy Kick: Include a diced jalapeño or use hot chili powder to increase the heat.
Lemon Instead of Lime: Swap lime for lemon juice if preferred, adjusting to taste.

Storage/Reheating

Let the soup cool completely before storing. Keep in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally. Tortilla strips are best stored separately in an airtight container at room temperature and added just before serving.

FAQs

Can I make this soup ahead of time?

Yes, it’s great for meal prep. The flavors deepen over time, making leftovers even better.

Is this soup vegan?

Yes, as written, the recipe is fully vegan. Just skip any dairy toppings.

Can I use other types of beans?

Absolutely. Pinto beans or kidney beans work just as well in place of chickpeas or black beans.

What is adobo sauce?

Adobo sauce is the rich, smoky sauce from canned chipotle peppers. It adds a deep, smoky heat to the broth.

Can I use flour tortillas instead of corn?

Corn tortillas are preferred for their flavor and texture when baked, but flour tortillas can work in a pinch.

How do I thicken the soup?

Blend a cup of the soup and return it to the pot, or mash some beans directly in the pot for a heartier texture.

Can I skip the tortilla strips?

Yes, but they add a nice crunch. You can also use store-bought tortilla chips as a quicker alternative.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free—just ensure any packaged items are certified if needed.

What can I serve with it?

This soup pairs well with a side of cornbread, a fresh green salad, or a grilled vegetable quesadilla.

Can I freeze the soup with the toppings?

No. Freeze the soup separately and add fresh toppings after reheating for best texture and flavor.

Conclusion

Vegetarian Tortilla Soup is a satisfying, flavorful, and easy-to-make meal that’s as comforting as it is healthy. Packed with beans, vegetables, and bold spices, it’s a go-to recipe for any night of the week. Whether you’re serving it fresh or pulling it from the freezer, this soup is sure to warm you up and fill you up with every bite.