This vegetarian tortilla soup is so flavorful and quick! It’s an easy healthy soup recipe from the popular Pretty Simple Cooking cookbook.

Vegetarian Tortilla Soup

Ready for an easy healthy soup that tastes so flavorful you’d think it’s been simmering all day? Meet our Vegetarian Tortilla Soup! Ready in a little over 30 minutes, it’s full of flavor and one of our favorites for a rainy afternoon. This vegetarian tortilla soup is also vegan and gluten-free, so it fits a variety of diets.

I was recently at an elementary school Career Day and showed the video below to a room of 5th graders: this soup got VERY enthusiastic responses. (“It looks so good! I want to make it!”) We’ve tested our vegetarian tortilla soup on all sorts of kiddos so we think it’s kid-friendly as well. Keep reading for the recipe.

Watch how to make vegetarian tortilla soup

Words are helpful to describe food and cooking, but seeing the process is even more powerful. We wanted to give you a glimpse of what a recipe from Pretty Simple Cooking looks like in person, and we chose this vegetarian tortilla soup. It’s one of our favorite quick soups that also turns out beautiful with all the garnishes!

Related: Try this soup with homemade Mexican Crema on top!

How to make vegetarian tortilla soup

One of our secret ingredients to amp up vegetarian dishes is adobo sauce from a can of chipotle peppers. This ingredient is in several of our recipes in our Pretty Simple Cooking cookbook: for example, our red and green enchiladas, and the chipotle aioli sauce for cauliflower tacos. All you need from the can is a bit of the sauce (not the hot peppers!). Typically, we freeze the remainder of the can for later use. Using only a tablespoon of the adobo sauce gives this tortilla soup big flavor without making it overly spicy.

If you can find it, frozen fire-roasted corn brings big flavor to this vegetarian tortilla soup! And what sends it over the top is the garnishes: homemade tortilla strips, radishes, cilantro, and a squeeze of tangy lime, making for a healthy and easy weeknight dinner. It’s one of our very favorite vegetarian Mexican recipes.

About the book: Pretty Simple Cooking

The recipe is a preview recipe from our cookbook, Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious. It’s a collection of our 100 best recipes that are at the intersection of what we think are the big three: healthy, delicious, and pretty simple to make. In the book, we also share our top 10 lessons for how to cook healthy food in the long-run. Instead of fad diets and cleanses, learn to cook sustainably healthy food at home!

The book has all vegetarian and vegan recipes, with plenty of gluten-free options. There’s also a full-color photo for every one of the 100 recipes: something we made our publisher promise to, since we think the visual aspect of cooking is so important. Read more about the book, including testimonials from real life readers.

Get the book! Pretty Simple Cooking

family cooking in kitchen with dog

This recipe is…

This vegetarian tortilla soup is vegetarian, vegan, gluten-free, plant-based, and dairy-free.

Get the book!

Looking for more vegetarian recipes?

Outside of this vegetarian tortilla soup recipe, here are a few of our favorite vegetarian soup recipes and other vegetarian dinners that are delicious and healthy:

Related: Try using our Homemade Vegetable Broth for this recipe!

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Chipotle Black Bean Tortilla Soup | 13 Best Healthy & Easy Soup Recipes | Best soup recipes | Easy soup recipes

Vegetarian Tortilla Soup


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 servings 1x

Description

This vegetarian tortilla soup is so flavorful and quick! It’s an easy healthy soup recipe from the popular Pretty Simple Cooking cookbook.


Ingredients

Scale

For the tortilla strips

For the vegetarian tortilla soup

  • 1 yellow onion
  • 1 green bell pepper
  • 4 medium garlic cloves
  • 2 15-ounce cans black beans
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 28-ounce can crushed tomatoes
  • 1½ cups frozen corn ( fire roasted, if possible)
  • 1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce)
  • 1 quart (4 cups) vegetable broth
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 4 radishes, for garnish
  • 1 lime, for garnish
  • 1 handful cilantro, for garnish

Instructions

  1. Heat oven to 375°F.
  2. Make the tortilla strips: Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.
  3. Prep the veggies: Peel and dice the onion. Dice the green pepper. Peel and mince the garlic. Drain and rinse the beans.
  4. Make the soup: In a large pot or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the cumin for 1 minute. Add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. Bring to a boil, then simmer for 10 minutes. Taste and add additional adobo sauce or kosher salt if desired.
  5. Prep the garnishes: Slice the radishes. Slice the lime into wedges.
  6. Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, radishes, torn cilantro leaves, hot sauce, and plenty of lime juice.

Notes

Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: Chipotle, Tortilla Soup, Gluten Free, Vegan, Vegetarian, Vegan Soup, Vegetarian Soup, Black Bean Soup, Black Beans, Mexican Soup, Mexican, Meatless

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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24 Comments

  1. I made this soup for the #PrettySimpleDinnerParty and all my friends LOVED it! They couldn’t believe I had thrown it together in less than 30 minutes. I’ll definitely be making this a staple meal in the winter.
    -Claire
    tallgirlbigworld.com

    1. Ooo we’re so glad to hear this was a hit at the Pretty Simple Dinner Party! This one always surprises me that the flavor is so developed after just 30 minutes — it’s that magic adobo sauce :) Thanks for making it, Claire!

  2. Great video (you have an easy to listen to, soothing voice) and the soup looks yummy! Is there an accompanying recipe? Thanks!

    1. Thank you so much! Haha about a soothing voice — I’m so glad :) The recipe is actually in our new cookbook — Pretty Simple Cooking! It’s available on Amazon and everywhere books are sold!

  3. Delicious! The whole family loved it. The local supermarket didn’t have fire roasted corn but I remember seeing some at Trader Joe’s. I’ll grab some next time I am there because I think it would really take it up another notch.

  4. So I’ve been trying to coerce the ol lady into going meatless but it’s an uphill battle with many nights of me sleeping in the garage:). Anyway, I did convince her to let me cook for a week and I made this tonight. It very flavorful, and even my finicky seven year old liked it! The wife had never had radishes before and she loved the “texture” it adds and whenever I can get her to say “texture”, I’ve won! Kudos to you!

    Cheers,
    Rich

    1. It’s really going to depend on your brand of beans and broth. The 1 teaspoon of kosher salt has about 1,800 milligrams.

  5. We were so sick of pasta during the quarantine that I sought out a soup recipe. Glad I stumbled on this one! My family loved it! I’m the only vegetarian in the house so I usually get slack for what I make and there was only rave reviews. My one sister is going to make a variation of chilaquiles with it for breakfast tomorrow. Thanks for the great recipe

  6. tip: do not put the tortilla shells in the oven for that long! i almost caught my house on fire. make sure you watch them

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