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30-Minute Vegetarian Tortilla Soup
5 from 12 votes

30-Minute Vegetarian Tortilla Soup

Vegetarian Tortilla Soup is loaded with flavor and texture - from hearty black beans, fire-roasted tomatoes, adobo chipotle sauce, and crunchy tortilla strips. It's ready in just 30 minutes too, making it an easy weeknight dinner the whole family will love!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 447 kcal
Course: Soup
Cuisine: Mexican

Ingredients

Tortilla Strips
  • 8 corn tortillas
  • 1 ½ Tablespoon cooking oil more if pan-frying, of choice
  • salt
Soup
  • 2 Tablespoons olive oil or oil of choice
  • 1 yellow onion finely chopped, medium
  • 1 Tablespoon jalapeño seeds removed, finely chopped
  • 1 red bell pepper diced
  • 4 garlic minced, cloves
  • 1-2 chipotle peppers finely chopped (see note for substitutions, in adobo sauce
  • 2 teaspoons adobo chile sauce
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • black pepper to taste
  • salt to taste
  • 1 ounce can tomato fire-roasted, diced
  • 1 ounce can black beans drained and rinsed
  • 1 cup corn frozen
  • 4 cups vegetable stock more to taste
  • lime juice fresh

Instructions

Tortilla Strips
    Cup of Yum
  1. Cut the corn tortillas into strips, halving them if desired (otherwise many of them will naturally break when tossed, which is totally ok and gives it a rustic feel).
  2. Stovetop: Coat the bottom of a large skillet with a neutral oil and heat over medium-high to high heat. Once hot, add tortilla strips in an even layer and cook for 3-4 minutes or until golden brown. Flip, and continue to cook on the other side until golden. Remove and place on a paper-towel-lined plate and immediately sprinkle with salt. Continue working in batches until all strips have been cooked.
  3. Oven: Preheat oven to 375°F. In a large bowl, toss the tortilla strips in 1 ½ tablespoons of oil and a generous pinch of salt, until coated. Spread in an even layer on a large baking sheet. Bake for 8-10 minutes, tossing halfway through, until stirps are golden brown and crisp.
Soup
  1. In a large dutch oven or stockpot, heat oil over medium-high heat. Add the onion, jalapeno, and red bell pepper; saute for about 3 minutes with a generous pinch of salt.
  2. Add the garlic, chipotle peppers, adobo sauce, and spices, along with another pinch of salt. Stir to coat, and cook for 1-2 minutes.
  3. Add the diced tomatoes, black beans, frozen corn, and vegetable stock. Stir to combine and bring to a simmer for 10-15 minutes, being sure to taste test for salt levels and desired spice. Stir in a squeeze of half of a fresh lime. Don’t skip this step, the acid brings out so much flavor (taste test before and after, you’ll be amazed!).
  4. Serve the soup over the tortilla strips, or garnish them on top. Add additional toppings as desired and enjoy!

Notes

  • Chipotle Peppers in Adobo Sauce: I highly recommend using these peppers because they add such a depth of flavor and smokiness to the soup. If you do leave them out, add an additional 1/2 tablespoon of chili powder (more to taste).
  • Store leftover chipotle peppers in a jar in the fridge for up to 1 month (sometimes 2) or place them in the freezer.
  • Storage & Freezing: store leftover soup in the fridge in an airtight container for up to 4 days. You can also freeze the soup for up to 3 months; thaw in the fridge, stovetop, or microwave.

Nutrition Information

Calories 447kcal (22%) Carbohydrates 69g (23%) Protein 15g (30%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Sodium 1051mg (44%) Potassium 774mg (16%) Fiber 16g (64%) Sugar 5g (10%) Vitamin A 2279IU (46%) Vitamin C 49mg (54%) Calcium 106mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 447

% Daily Value*

Calories 447kcal 22%
Carbohydrates 69g 23%
Protein 15g 30%
Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Sodium 1051mg 44%
Potassium 774mg 16%
Fiber 16g 64%
Sugar 5g 10%
Vitamin A 2279IU 46%
Vitamin C 49mg 54%
Calcium 106mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.