meatless tortilla soup recipe

Written ByJenny Smyth Posted on
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The Best meatless tortilla soup recipe

I first discovered meatless tortilla soup recipe at a local Mexican restaurant. The aroma and flavors of the dish immediately captivated me.

I was intrigued by the combination of vegetables, beans, and spices that created a hearty and satisfying meal. I decided to experiment with this recipe in my own kitchen and was thrilled with the results.

My family loved it just as much as I did, and it quickly became a staple in our household. This recipe is perfect for any occasion, whether it’s a weeknight dinner or a weekend gathering.

It’s also an excellent option for those looking to incorporate more plant-based meals into their diet. The best part is that it’s incredibly easy to make and can be prepared in under 30 minutes.

Meatless Tortilla Soup

4.7 from 1651 votes

A hearty and flavorful soup packed with black beans, corn, and crispy tortilla strips. This vegetarian version is simmered in a smoky tomato broth and topped with avocado and cheese for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeno, seeded and minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
4 cups vegetable broth
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
Salt and black pepper to taste
Juice of 1 lime

For the Toppings

4 corn tortillas, cut into thin strips
1 tablespoon olive oil
Salt to taste
1 avocado, diced
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Lime wedges for serving

👨‍🍳Directions

1Preheat the oven to 375°F.
2Toss the tortilla strips with 1 tablespoon olive oil and a pinch of salt on a baking sheet.
3Spread them in a single layer and bake for 8 to 10 minutes, until golden and crispy, then set aside.
4Heat 2 tablespoons of olive oil in a large pot over medium heat.
5Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
6Stir in the minced garlic, jalapeno, cumin, and smoked paprika.
7Cook for 1 minute until fragrant, stirring constantly to prevent burning.
8Pour in the vegetable broth and fire-roasted tomatoes, then bring the mixture to a boil over high heat.
9Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.
10Add the black beans and frozen corn to the pot.
11Simmer for an additional 5 minutes, until the corn is tender and the beans are heated through.
12Season with salt, black pepper, and lime juice to taste.
13Ladle the soup into bowls and top with the crispy tortilla strips, diced avocado, shredded cheese, and fresh cilantro.
14Serve immediately with lime wedges on the side.

🔧Equipment

Large pot or Dutch oven
Baking sheet
Knife and cutting board
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 10mg🧂Sodium: 780mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 12g

📝Notes

For a spicier soup, leave the seeds in the jalapeno or add a pinch of cayenne pepper. You can also substitute pinto beans for black beans if desired.

This meatless tortilla soup is always a good idea for any occasion because it is easy to make, full of flavor, and works well for family gatherings. You can store leftovers in the fridge for up to 3 days or freeze them for later.

To reheat, simply warm it on the stove over medium heat, adding a splash of broth if it has thickened. For serving, I like to set up a toppings bar with avocado, cheese, cilantro, and lime so everyone can build their own bowl.

It is a simple, satisfying meal that never fails to please a crowd.

❓ Frequently Asked Questions About Meatless Tortilla Soup

Q: What type of tortillas should I use for this recipe?

The type of tortillas you should use is your preference, but flour or corn tortillas work well. You can also use leftover tortillas from other recipes if you have them on hand.

Q: Can I substitute black beans with pinto beans?

Yes, you can substitute black beans with pinto beans if that’s what you have on hand. Just keep in mind that the flavor profile will be slightly different.

Q: How do I store leftover soup?

Leftover soup can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. Reheat the soup until it’s steaming hot before serving.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the onions and garlic, then add all the remaining ingredients to the slow cooker and cook on low for four to five hours.

Q: Is this recipe suitable for vegans?

This recipe is suitable for vegans as long as you use vegan-friendly broth and avoid adding any animal products during preparation.

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