Vegetarian Tortilla Soup

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

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.

Related: Easy Vegetarian Recipes for Beginners | 12 Easy Dutch Oven Recipes

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, vibrant bowl meal. The recipe is a preview recipe from our cookbook, Pretty Simple Cooking, named one of the best vegetarian cookbooks and best healthy cookbooks of 2018. So if you like this recipe, you might enjoy the book too.

Related: 28 Day Healthy Meal Plan | Easy Dinner Recipes for Family

This recipe is…

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

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Pretty Simple Cooking by Sonja and Alex Overhiser (us!)

Looking for more vegetarian and vegan soup recipes?

Outside of this vegetarian tortilla soup recipe, here are a few of our favorite vegetarian soup recipes (all vegan, too!) that are delicious and healthy:

• Moroccan Cauliflower Soup
• Instant Pot Wild Rice Soup Recipe
• Cozy Farro & Brussels Sprouts Soup
• Tomato Sage Chickpea Soup
• Red Lentil Soup
• Vibrant Spring Green Soup
• Green Pea Soup with Chive Flowers
• Tuscan Soup with White Beans
• Golden Vegetable Soup Recipe

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

Vegetarian Tortilla Soup

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(14 votes, average: 4.64 out of 5)

4.6 from 14 reviews

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

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Description

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

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Scale 1x2x3x

Ingredients

For the tortilla strips

• 6 6-inch corn tortillas
• Olive oil
• Kosher salt

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

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Instructions

Heat oven to 375°F.

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.

Make the vegetarian tortilla soup: Peel and dice the onion. Dice the green pepper. Peel and mince the garlic. Drain and rinse the beans.

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.

Prepare the garnishes: Slice the radishes. Slice the lime into wedges.

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

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