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Vegetarian Tortilla Soup

Vegetarian Tortilla Soup has all of the Tex-Mex flavor you love, featuring hearty black beans and crispy tortilla strips. It makes a satisfying lunch or dinner, and is easy to meal prep for the week ahead.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 390 kcal
Course: Soup
Cuisine: Mexican

Ingredients

Tortilla Soup
  • 1 tablespoon olive oil
  • 1 yellow onion , chopped
  • 1 red bell pepper , chopped & seeds removed
  • 3 garlic cloves , minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes (use less for a more mild soup)
  • 4 cups vegetable broth
  • 1 cup corn kernels (I use frozen)
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 2 (15 oz.) cans black beans , drained and rinsed
  • 1 teaspoon fine sea salt , plus more
  • 1/2 cup fresh cilantro , chopped
Crispy Tortilla Strips
  • 3 corn tortillas
  • 1 tablespoon olive oil
  • fine sea salt

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot over medium-high heat, and saute the onion and red bell pepper until they soften, about 8 minutes.
  2. Add in the garlic, cumin, oregano, smoked paprika, and red pepper flakes. Stir for 1 more minute, just until they smell fragrant.
  3. Pour in the vegetable broth, corn, diced tomatoes (along with the juices from the can), black beans, and 1 teaspoon of salt. Bring the liquid to a boil, then cover the pot and lower the heat to a simmer. Cook until the vegetables are tender, about 20 minutes.
  4. While the soup is cooking, preheat the oven to 400ºF. Prepare the crispy tortilla strips by cutting the tortillas into thin slices, about a ¼-inch thick, and 2 to 3 inches long. Place the strips on a large rimmed baking sheet and toss them with the olive oil. Spread them out into a single layer, without overlap, and sprinkle the tops with salt. Bake at 400ºF for 10 to 12 minutes, until they look golden. Let them cool in the pan to crisp up completely.
  5. When the timer for the soup goes off, remove the lid and transfer 2 heaping cups of the soup to a blender. Carefully blend the hot soup until it's smooth. (Cover the vent in the blender's lid with a thin towel to allow steam to safely escape without blowing the lid off.) Return the soup to the pot, then stir in the cilantro and adjust the seasoning. I usually add another full teaspoon of salt, but add it in only a ½ teaspoon at a time, so you don't wind up over-salting it.
  6. Serve the soup warm with a handful of the crispy tortilla strips on top, along with any other toppings you like, such as sliced avocado, green onions, or cheese. Leftover soup can be stored in an airtight container in the fridge for up to 5 days. Store the tortilla strips separately, in a container at room temperature, for up to a week, then add them on top just before serving the hot soup again.

Notes

  • • Nutrition information is for roughly 1.5 cups of soup, assuming you divide all of the crispy tortilla strips among the 4 bowls. This information is automatically calculated, and is just an estimate, not a guarantee.
  • • You can use an immersion blender instead of the traditional blender to puree some of the soup, if you prefer to blend it all in the same pot.
  • • Use tortilla chips instead of making your own tortilla strips, for a more convenient option.

Nutrition Information

Calories 390kcal (20%) Carbohydrates 64g (21%) Protein 17g (34%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Sodium 2594mg (108%) Potassium 911mg (26%) Fiber 19g (76%) Sugar 9g (18%) Vitamin A 2331IU (47%) Vitamin C 50mg (56%) Calcium 151mg (15%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 390

% Daily Value*

Calories 390kcal 20%
Carbohydrates 64g 21%
Protein 17g 34%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Sodium 2594mg 108%
Potassium 911mg 19%
Fiber 19g 76%
Sugar 9g 18%
Vitamin A 2331IU 47%
Vitamin C 50mg 56%
Calcium 151mg 15%
Iron 6mg 33%

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