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Vegetarian Tortilla Soup Recipe

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★★★★★

4.4 from 137 reviews

This hearty Vegetarian Tortilla Soup combines smoky blended chilies and fire-roasted tomatoes with sautéed vegetables and black beans for a flavorful, comforting meal. Topped with crispy baked tortilla strips and fresh cilantro, it’s a vibrant and satisfying take on a classic Mexican-inspired soup that’s both nutritious and easy to prepare.

Ingredients

Scale

Soup Base

  • 2 mild dried chili peppers (toasted and roughly chopped, or 1 to 1 1/2 teaspoons chili powder)
  • 1 can fire-roasted diced tomatoes (15 ounces) (with juices)
  • 1 1/2 tablespoons extra-virgin olive oil (divided)
  • 1 large onion (chopped)
  • 1 red bell pepper (chopped)
  • Kosher salt (to taste)
  • 4 cloves garlic (minced)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 2 cans black beans (15 ounces each) (rinsed and drained)
  • 4 cups low-sodium vegetable broth
  • Freshly ground black pepper (to taste)

Toppings and Garnishes

  • 5 corn tortillas (cut into 2-inch long strips)
  • 1/4 cup fresh cilantro (chopped, divided)
  • Fresh lime juice (to taste)
  • Diced avocado (optional garnish)

Instructions

  1. Blend peppers: Combine the toasted and chopped dried chili peppers (or chili powder) with the fire-roasted diced tomatoes and their juices in a blender. Pulse until the mixture is smooth to create a flavorful base for the soup.
  2. Sauté vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, red bell pepper, and a pinch of kosher salt. Sauté for 5 to 7 minutes until the onion becomes soft and translucent, releasing its sweetness.
  3. Simmer soup: Stir in the minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for about 1 minute until the spices are fragrant. Pour in the blended tomato and chili mixture, add the rinsed black beans and vegetable broth. Bring the soup to a simmer and cook uncovered for 30 minutes, allowing the flavors to meld. Season with salt and freshly ground black pepper to taste.
  4. Bake tortillas: While the soup simmers, preheat the oven to 400°F (200°C). Toss the tortilla strips with the remaining 1/2 tablespoon of olive oil and a pinch of salt. Spread them evenly on a baking sheet lined with parchment paper and bake for approximately 10 minutes, turning halfway through, until they are crisp and golden.
  5. Season soup: Stir most of the chopped cilantro and fresh lime juice into the soup. Taste and adjust the seasoning if needed by adding extra salt, black pepper, or lime juice to brighten the flavors.
  6. Serve: Ladle the hot soup into serving bowls. Top each bowl with the crispy baked tortilla strips and garnish with the remaining cilantro. Optionally, add diced avocado for a creamy contrast and extra richness.

Notes

  • For a spicier soup, use hotter dried chilies or increase the chili powder amount.
  • If you don’t have an oven, you can crisp the tortilla strips in a skillet over medium heat with a little oil.
  • Leftover soup reheats well and may taste even better the next day.
  • Use fresh lime juice just before serving to preserve its brightness.
  • Avocado garnish is optional but adds a nice creamy texture and healthy fats.

Keywords: Vegetarian tortilla soup, Mexican soup, black bean soup, fire-roasted tomatoes soup, crispy tortilla strips, easy vegetarian soup, healthy soup recipe

Find it online: https://kitchenbyclara.com/vegetarian-tortilla-soup-recipe/