Vegetarian Tortilla Soup (Gluten Free, Vegan)
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Vegetarian Tortilla Soup – This healthy tortilla soup recipe is packed with bright colors and bold flavors. You’ll love every last bite! (Gluten free + vegan)
The weather is still not in full fall mode over here, but we turned a corner over the last few days, and I feel like we all let out a sigh of relief I didn’t quite realize we’d been hanging onto. It’s chilly enough to wear a sweatshirt in the mornings (I’d live in nothing but sweatshirts, if I could!) and we can eat soup without having to crank up the A/C anymore. It’s the little (less sweaty!) things.
I make a big pot of soup almost every week of the fall and winter–I love having something warm and cozy I can heat up for lunch (I even eat it for breakfast sometimes–I know, I’m weird!). Soups are the gift that keeps on giving in the kitchen. They make plenty for a crowd, often freeze well, and the leftovers get even better as the flavor develops.
This Vegetarian Tortilla Soup is a perfect example. It does double duty as a meal prep soup recipe AND a meatless Monday recipe. (Though it’s so good, you’ll find yourself making it any day of the week!) Here’s what makes it so amazing…
WHAT MAKES THIS VEGETARIAN TORTILLA SOUP AMAZING:
IT’S BUDGET FRIENDLY! Made with pantry staples (broth, canned beans, spices), and some inexpensive few fresh veggies, this vegetarian tortilla soup is easy on your budget!
IT’S LIGHT AND FILLING AT THE SAME TIME. I love the mix of veggies in this soup. You’ll feel full and satisfied after eating this vegetarian tortilla soup, even though it’s a nice, light choice.
IT’S GOT A MIX OF PLANT-BASED PROTEIN. The blend of beans & corn makes for a fantastic combination of plant-based amino acids and is considered a “complete protein.” The perfect way to add a meatless meal to your diet!
IT’S GOT A GORGEOUS, FLAVORFUL BROTH. It always feels like sorcery when a few spices + veggies + broth = incredible flavor. There is SO MUCH good flavor going on in this soup, and I find myself slurping every last spoonful of that scrumptious broth.
IT’S PERFECT FOR MEAL PREP. Make a batch of this vegetarian tortilla soup on the weekend, and it’ll reheat like a dream for lunches throughout the week! (Or make and freeze it ahead of time on a busy night!)
LET’S TALK GARNISHES! HERE’S HOW TO TOP YOUR VEGETARIAN TORTILLA SOUP.
The tortilla soup tastes incredible on its own, but it’s REALLY fun to set up a little toppings bar with a few different bowls of garnishes. Pick 1 or 2, or put them all out–your choice!
THE BEST GARNISH = CRISPY TORTILLA STRIPS! I’ve included instructions for making your own tortilla strips for this soup. They’re what really make this vegetarian tortilla soup special (and the reason behind its name!). They add some crunch, a little saltiness, and more body to the dish. I *LOVE* them.
AVOCADO. While I admit I’ll put avocado on just about anything, I really LOVE it in Tex-Mex soups, like my Pumpkin Taco Soup, Salsa Verde Chicken & Rice Soup, and this Vegetarian Tortilla Soup. It’s a beautiful, creamy contrast to the bright, bold flavors in the broth. So good!
FRESH CILANTRO. I love the bright color and fresh flavor that a little extra cilantro adds to tortilla soup. If cilantro’s not your jam, feel free to skip it or add a bit of sliced green onion or minced parsley for some color instead.
LIME WEDGES. A little squeeze of fresh lime juice can be just the ticket for vegetarian tortilla soup!
SLICED RADISHES OR JALAPEÑOS. An easy way to add some color and a bit of kick! I love how the warm broth mellows out the radishes. (And if you love some extra kick, it’s hard to beat some jalapeño!)
(IF YOU WANT: CHEESE!) In our pre-dairy-free-days, I loved adding a handful of crumbled cotija or queso fresco cheese to my tortilla soup. It’s bright flavor is PERFECT with the broth. You can also use a pinch of shredded Monterrey Jack or sharp cheddar, if you like.
FAQ + TIPS FOR PERFECT VEGETARIAN TORTILLA SOUP.
FEEL FREE TO PLAY WITH THE VEGGIES! Not into corn? Skip it! Want to try it with some diced bell pepper or add some celery to broaden the flavor? Go for it! Need a bit more kick? Add a small can of green chiles. This vegetarian tortilla soup is ultra forgiving, so you can play with it quite a bit and still get great results!
CAN YOU FREEZE TORTILLA SOUP? You BET! Vegetarian tortilla soup freezes like a dream. Freeze it in individual portions in freezer safe jars, or freeze the whole batch in an airtight container or freezer safe bag. I love to freeze soup in bags and lay them flat on a tray or plate so they freeze flat. Then, I can store them vertically and they’ll thaw more quickly.
HOW DO YOU STORE LEFTOVER TORTILLA STRIPS? I recommend storing leftover tortilla strips in an airtight bag. (The less air exposure, the longer they’ll stay fresh.) Since the tortilla strips don’t have any kind of added preservatives, they’ll start to go stale after about 2-3 days.
HOW LONG WILL TORTILLA SOUP KEEP IN THE FRIDGE? It’ll keep about 5-7 days in the fridge, so it’s perfect for meal prepping a week of lunches on the go. The tortilla strips usually keep about 2-3 days, so you may want to make them in two batches if you plan to make the soup last a week.
WHAT TO SERVE WITH TORTILLA SOUP. Loaded with goodies like avocado and tortilla strips, this vegetarian tortilla soup makes a great lunch or light dinner on its own, though we usually serve it with some fresh fruit on the side. Apple and banana slices or orange wedges are some of our go-to’s.
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HELPFUL FOR THIS RECIPE:
Vegetarian Tortilla Soup (Gluten Free, Vegan)
- Total Time: About 30 minutes
- Yield: About 8 cups 1x
Description
Vegetarian Tortilla Soup – This healthy tortilla soup recipe is packed with bright colors and bold flavors. You’ll love every last bite! (Gluten free + vegan)
Ingredients
FOR THE TORTILLA SOUP
- 1 tsp. olive oil
- 1 small onion, diced
- 2 cloves garlic
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. oregano
- 1/4 tsp. chipotle chili powder
- 1/4 tsp. salt
- 1 (15oz) can black beans, drained and rinsed
- 1 (28oz) can crushed tomatoes (preferably fire-roasted)
- 4 cups vegetable broth (I like low-sodium)
- 1 cup frozen corn
- 1/4 cup fresh cilantro
Optional, for garnish: diced avocado, sliced radishes, lime wedges, jalapeños, more fresh cilantro, (or cheese, sour cream, etc.)
FOR THE CRISPY TORTILLA STRIPS:
- 12 corn corn tortillas
- spray olive oil (or 1-2 Tbsp olive oil)
- salt
Instructions
FOR THE TORTILLA SOUP:
- In a large soup pot or Dutch oven, heat olive oil over medium heat.
- Add onion and sauce 5-7 minutes, or until tender.
- Add garlic, chili powder, cumin, oregano, chipotle chili powder, and salt. Stir and cook 1 minute more, until fragrant.
- Add black beans, tomatoes, and broth. Bring to a simmer over medium heat and simmer 15-20 minutes to allow the flavors to meld.
- Add frozen corn and cilantro and cook about 1 minute before serving.
- Garnish with tortilla strips, avocado, and any other desired toppings.
FOR THE CRISPY TORTILLA STRIPS:
- Heat the oven to 375 degrees F.
- If you’re using spray olive oil, spray a baking sheet lightly with oil.
- Slice 1/2 of the tortillas into thin strips (about 1/2″ thick) and arrange on baking sheet so they don’t overlap.
- Gently mist with more olive oil and sprinkle with salt.
- Bake 5-10 minutes, or until golden.
- Repeat with second half of the tortillas. (Alternatively, you can just use two baking sheets and make them all at once.)
If you’re using liquid olive oil instead of spray, brush a bit of olive oil onto 1-2 baking sheets. Brush the tops of 1/2 of the tortillas with olive oil before slicing into thin strips (about 1/2″ thick). Arrange on a baking sheet and sprinkle with salt. (If you don’t want to cook them in two batches, you can use two baking sheets.)
- Prep Time: 10 minutes
- Cook Time: About 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
