Jazz up your lunch or dinnertime with this spicy, vibrant soup that’s completely meatless.
One of the biggest misconceptions about a vegetarian diet is that you can’t make anything hearty or filling. But I learned firsthand that this is false. It just takes the right harmony of nourishing ingredients to get the job done!
Vegetarian tortilla soup is an excellent example of how plant-based diets can be both nutritious and satisfying. It’s like a veggie chili made with black beans and peppers, topped with crunchy and salty tortilla strips. While the soup cooks on the stove, the tortilla strips crisp up in the oven, reaching golden-brown perfection that ties the whole dish together.
I find this soup to be especially enjoyable in the middle of winter, when cold nights prompt cozy dinners with loved ones. One bowl of vegetarian tortilla soup is sure to warm you up inside and out while bringing the whole family together around a delicious meal. Inspired by colorful Mexican cuisine, this dish is both flavorful and fun.
Is this soup gluten-free?
The key to ensuring that your vegetarian tortilla soup is also gluten-free is to use gluten-free tortillas. Most corn tortillas are, but it’s a good idea to double-check, especially if you have a gluten allergy. It’s also important to make sure the veggie broth you use is gluten-free, since not all broths are crafted the same. By following these simple steps, you can make a gluten-free and vegetarian tortilla soup.
How do I store leftovers?
Vegetarian tortilla soup is best enjoyed fresh, when the tortilla strips are still crispy. But if you keep the leftover strips and soup stored separately, you can easily enjoy the same dish again within 3-4 days. To keep the strips from getting soggy, store them in an airtight container at room temperature. Meanwhile, keep the soup in an airtight container in the fridge. Reheat the soup on the stove, and serve the tortilla strips at room temperature. Make sure to also keep your toppings—such as avocado slices—stored separately so that they can come together freshly when you’re ready to serve.
Serving suggestions
Top your steamy vegetarian tortilla soup with freshly baked tortilla strips and sliced avocado, plus a slice of lime for extra tanginess. Pair it with Vegan Mexican Rice, Gluten-Free Tortillas, Sweet Potato Cornbread, or Chipotle Cilantro-Lime Rice. A bowl of this soup also goes spectacularly well with an Avocado Grilled Cheese Sandwich or Grilled Mexican Quesadilla With Lentils. See? Who said that vegetarian meals had to be bland or unsatisfying?
Vegetarian Tortilla Soup
Ingredients
- 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
- 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
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Combine the peppers (or chili powder) with the diced tomatoes in a blender and pulse until smooth.
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In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, red bell pepper, and salt. Sauté for 5-7 minutes until the onion softens and turns translucent.
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Stir in the minced garlic, ground cumin, dried oregano, and paprika. Cook for 1 minute until fragrant. Add the blended tomato mixture, black beans, and vegetable broth. Bring to a simmer and let cook for 30 minutes. Adjust salt and pepper as needed.
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Preheat your oven to 400°F. Toss the tortilla strips with the remaining olive oil and a pinch of salt on a baking sheet lined with parchment paper. Bake for about 10 minutes or until crisp, tossing halfway through.
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Stir most of the chopped cilantro and the lime juice into the soup. Taste and adjust seasoning with extra salt, pepper, or lime juice if needed.
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Ladle the soup into bowls. Top with the crispy tortilla strips and garnish with the remaining cilantro. Optionally, add diced avocado for extra creaminess.
Nutrition
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