5 from 34 votes
Vegetarian Tortilla Soup Recipe
Vegetarian Tortilla Soup combines fire-roasted tomatoes and mixed beans with a fragrant blend of spices, jalapeño, and bell pepper, topped with crispy homemade tortilla strips. The addition of dark chocolate, optional but enriching, deepens the broth’s flavor. This soup offers a warm, hearty texture with a balance of smoky, spicy, and fresh notes from avocado and cilantro garnish, making it a satisfying vegetarian main dish or starter.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
Calories:
419 kcal
Course:
Soup
Cuisine:
Mexican, Tex-Mex
Ingredients
- 4 small corn tortillas can sub flour tortillas, cut into strips
- 3 tablespoons olive oil divided
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 medium red bell pepper chopped, or green bell pepper
- 1 jalapeño minced
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- 28 ounce fire-roasted tomatoes canned
- 2 ounce pinto beans drained and rinsed, canned
- 14 ounce black beans drained and rinsed, canned
- 3 cups vegetable stock
- ½ ounce dark chocolate optional
- 1 teaspoon salt to taste, sea salt
- avocado for serving, fresh lime juice
- lime
- cilantro
Instructions
- Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper. Toss the tortilla strips with 1 tablespoon of oil and a generous pinch of salt. Spread evenly on the baking sheet, being careful not to overcrowd. Bake for 15-20 minutes, tossing halfway, until golden brown. Let cool completely before serving.
- While the tortilla strips bake, make the soup. Heat the remaining 2 tablespoons of oil in a large pot over medium heat. When shimmering, add the onion and sauté until translucent, about 5-8 minutes. Add the garlic, bell pepper, jalapeño, and spices. Cook for another 3-4 minutes, until fragrant.
- Pour in the fire-roasted tomatoes, beans, and vegetable stock. Bring the pot to a boil then reduce the heat to low and simmer uncovered for 10 minutes. Stir in the dark chocolate if using and season generously with salt, adding more to taste if needed.
- To serve, divide the soup among bowls and top with tortilla strips, avocado, chopped cilantro, and a squeeze of lime juice.
Cup of Yum
Notes
- Incorporate dark chocolate to enhance the richness of the broth, but omit it if you prefer a more traditional tomato flavor.
- Use store-bought tortilla chips as a convenient alternative to homemade baked tortilla strips.
- Make sure to let the tortilla strips cool completely before adding to soup to keep them crisp.
Nutrition Information
Serving
1 ½ cups
Calories
419kcal
(21%)
Carbohydrates
66g
(22%)
Protein
19g
(38%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Cholesterol
1mg
(0%)
Sodium
1328mg
(55%)
Potassium
928mg
(20%)
Fiber
20g
(80%)
Sugar
7g
(14%)
Vitamin A
1747IU
(35%)
Vitamin C
32mg
(36%)
Calcium
161mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 419
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 419kcal | 21% |
| Carbohydrates | 66g | 22% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 1328mg | 55% |
| Potassium | 928mg | 20% |
| Fiber | 20g | 80% |
| Sugar | 7g | 14% |
| Vitamin A | 1747IU | 35% |
| Vitamin C | 32mg | 36% |
| Calcium | 161mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.