30-Minute Vegetarian Tortilla Soup

I didn’t realize how much I loved vegetable tortilla soup until I started making it on my own. You know I’ve mentioned that I wasn’t really a soup person up until the last year or so. And since then, I’ve been creating vegetarian soup recipes full of flavor and texture that I cannot get enough of.

So, not to toot my own horn, but this vegetable soup is one for the books. Not only is it super easy to make, but it’s got texture (a must!) and complex flavors. It’s slightly earthy, a little spicy (but overall pretty mild, which can be adjusted), and has a depth that leaves you returning for more.

Even if you’re used to enjoying the more commonly found Tex-Mex-style chicken tortilla soup, I promise you are going to love this vegetarian version even more. And hey, if you want to add some meat-like texture to this meatless soup, go ahead and shred some jackfruit.

While meatless tortilla soups are common in Mexico (Sopa Azteca), this version cannot be called authentic per se; it’s a recipe that fits the bill when you have the craving but need a quick weeknight recipe.

The Soup’s Key Ingredients

You’ll love that this recipe uses simple ingredients, many of which are pantry staples and fresh ingredients that can be found in any grocery store. As always, please see the full recipe card below for details.

• Yellow Onion – base of flavor! You could substitute a red onion, too.
• Jalapeno – This little pepper has a little spice and depth of flavor. As long as you deseed the pepper, it will be very mild. If you want it spicier, leave a few seeds in.
• Red Bell Pepper – texture and flavor! You can substitute another bell pepper if needed.
• Garlic – oh but of course! Mince it for the most flavor throughout.
• Chipotle in Adobo Sauce – they’re smoky and rich with very complex flavors and can be used in various ways! Start with just 1 pepper and add more if you want it extra smoky or spicy. Then, store the rest of the peppers and sauce in the fridge (or freezer) for later use – like in a chipotle dressing.
• Dried spices and herbs – we’ve got some chili powder, cumin, oregano, and of course, salt and pepper.
• Fire-Roasted Tomatoes – add an extra smoky flavor, but you can use regular diced tomatoes if you can’t find fire-roasted ones.
• Black Beans – add heartiness and protein to this vegetable soup.
• Corn – throw in frozen corn to make this super easy!
• Vegetable Stock – the liquid base, using broth, adds a lot of flavor to the soup.
• Fresh Lime Juice – taste test the soup before and after adding the lime juice and notice the flavor that develops once it’s added. The acidic addition takes the soup from meh (feeling like something is missing) to WOW…so don’t skip it!

Make Homemade Tortilla Strips

You will want to prepare the tortilla strips ahead of time if you know you’ll be in a hurry, or you can buy store-bought ones, too. But never fear, if you don’t do either, they are still quick and easy to make either on the stovetop or hands-off in the oven.

Typically, soup is poured over the tortilla strips, which have been dried over a few days to hold their texture under the hot soup. However, in this version of tortilla soup, I usually add them on top of the soup. I do find that the baked version stays crispy longer, but feel free to use whichever method works best for you.

Gluten-free? Use corn tortillas and ensure they’re certified GF to keep this soup gluten-free!

Fried Tortillas on the Stovetop

Heat a high-heat oil in a large skillet to fry tortilla strips on the stove. I use my heavy-duty 12-inch cast-iron skillet for this job.

Then, spread the cut tortillas around the skillet, ensuring each strip has enough room to fry up. Cook for a few minutes until golden brown, then flip until the other side turns golden brown.

Transfer to a paper towel-lined plate and immediately sprinkle salt on them so it sticks.

Tortilla Strips in the Oven

Making them in the oven is pretty hands-off. Once you’ve cut the tortillas, toss them in a little oil until coated, along with some salt.

Spread them evenly across a large sheet pan, then bake for about 10 minutes, flipping halfway through. They’ll be golden and crisp.

How to Make Mexican-Inspired Vegetable Soup

Have I mentioned how easy this soup is to make? It’s just a one-pot recipe, too! Whether you need an easy lunch or a quick dinner, this soup is ready for you!

Start by sauteeing the onion, jalapeno, and red bell pepper over medium-high heat. This is similar to starting with a mirepoix, letting the veggies sweat out and develop a deep flavor. Be sure to add a pinch of salt here, too, to begin layering in the flavor!

The next layer of flavor is the garlic, spices, and chipotle peppers, along with some adobo sauce. Allow them to cook for a few minutes to release their aromas, then stir in the remaining ingredients. So in goes the tomatoes, beans, corn, and vegetable stock.

Simmer away so the flavors develop, and taste test for salt levels. Remember, it might taste like something is missing at this point, and you need just something else. Squeeze in some fresh lime juice and POW! Watch the flavor transform.

Once everything is to your liking, it’s time to serve and garnish.

Garnishes for Tortilla Soup

I absolutely love adding garnishes and toppings to soups, and tortilla soup is the perfect soup to do so. There are so many options for what to serve with this soup:

• Tortilla strips – as discussed above – are a must for this soup. In a pinch, use tortilla chips.
• Avocado – slice it or dice it
• Jalapeno – if you want extra spice, add fresh slices or use pickled jalapenos for a more mild addition
• Fresh Cilantro – a perfect garnish for freshness
• Sour Cream – a wonderful creamy addition; you could also use Greek yogurt or Mexican crema
• Cheese – add some shredded cheese or cotija crumbles
• Green Onions – thinly slice any or parts of the scallion for a bright onion addition

If you want to keep this soup vegan, do not use sour cream or cheese or use vegan versions instead.

Serving Suggestions

If you’re looking for more to serve with this tortilla soup, I have a few Mexican-inspired favorites that you might enjoy!

Of course, I highly recommend serving it with a margarita for good measure (make it a mango marg if you’re feeling a little sweet and spicy).

• Southwest Salad
• Cheesy Mexican Rice
• Black Bean Nachos
• Vegetarian Enchiladas
• Jackfruit Tacos
• Margarita Lime Bars – a must for dessert!

Mild or Spicy?

As written, as long as you have removed the seeds from the jalapeno, this soup is pretty mild in spice level. This should be the case unless you’ve got an extra spicy jalapeno.

If you want a spicier soup, I recommend leaving the seeds in the jalapeno or adding more, just like we do in this vegetarian chili. You can also add chipotle peppers or adobo sauce for spiciness and smoky flavor.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!