Vegetarian Tortilla Soup

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Sometimes all you need is a hearty and filling bowl of soup that requires minimal effort to make. So here I present the best Tortilla Soup to satisfy all your cravings — flavorful and full of beans, corn, and crunch from tortilla chips.

I love soup. I could eat soup for every meal. Soup is incredibly easy to make and you can use whatever you have around to make something wholesome, filling, and nutritious. This tortilla soup fulfils all the criteria. It takes minimal effort and the reward is great.

This is not a traditional tortilla soup by any means, but that does not make me like it any less. I like to make a vegetarian version of this soup. The key ingredient is the beans because that’s what makes the soup hearty and filling.

Do not let the ingredient list intimidate you. Yes, it is long, but it is mostly spices that you most likely have in your cabinet. Now, let’s get started!

Ingredients //

The Soup:

• 2 cans Rotel tomatoes
• 2 carrots, peeled
• 1 green pepper
• 1 large onion
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup water
• 1 bag of frozen corn
• 1 can of black beans
• 1 can of red kidney beans
• 1/2 cup cilantro
• 1 tbsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/4 tsp dried oregano
• 1 1/2 tsp cumin
• 1/2 tsp turmeric
• 1 tsp salt
• 1 tsp pepper
• tortilla chips

The Garnish:

• avocados
• tortilla chips
• sour cream
• cheese
• limes
• cilantro

How To Make // The Steps

Step 1: Put the Rotel, carrots, and pepper in the food processor.

Step 2: Process until still a little chunky.

Step 3: In a large Dutch oven or pot, saute the onions and garlic until soft. Add all of the spices. Cook for one minute.

Step 4: Add the tomato mixture, broth, beans, corn, and water.

Step 5: Simmer partially covered over LOW heat for 30 minutes.

Step 6: Add the cilantro.

Step 7: Ladle into bowls.

Step 8: Crush some tortilla chips over the soup. Garnish with sliced avocado, cheese, sour cream, cilantro, and lime wedges. A squeeze of lime juice really brightens this soup up.

This soup tastes even better the next day and is perfect for a light lunch.

What To Pair With This Soup //

Are you cooking up a feast for your family and want to add more dishes alongside this delicious soup? Don’t you worry! I have curated some great dishes that go well alongside this soup. Some dishes you can pair with this soup are the delicious Queso, Mexican Avocado Chicken Salad (minus the chicken if you want to keep this a vegetarian affair), Jenny’s Cornbread (for dipping!), and finish with a Kahlua cake! Trust me, you will be showered with praise after they eat this meal!

FAQs //

How To Store Vegetarian Tortilla Soup //

One of the best things about cooking up a big batch of soup is that it makes GREAT leftovers. And believe it or not, soup tends to taste even better the next day!

This Tortilla Soup will be good to consume if you refrigerate it for up to 2-3 days or freeze it for 3 months. All you have to do is store it in an airtight container. If you refrigerate it, just heat the soup either by microwaving it or on the stove and garnish it with your favorite toppings.

If you freeze it and want to eat it in a few weeks or even a month, simply remove the container and thaw it by putting it in the fridge overnight and heat it on the stove or in the microwave until it’s piping hot.

Vegetarian Tortilla Soup

bakedbree

Sometimes all you need is a hearty and filling bowl of soup that requires minimal effort to make. So here I present the best Tortilla Soup to satisfy all your cravings — flavorful and full of beans, corn, and crunch from tortilla chips.

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Ingredients

  

The Soup:

• 2 cans Rotel tomatoes
• 2 carrots peeled
• 1 green pepper
• 1 large onion
• 2 garlic cloves minced
• 1 Tablespoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• 1 1/2 teaspoons cumin
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cups vegetable broth
• 1 cup water
• 1 bag frozen corn
• 1 can black beans
• 1 can red kidney beans
• 1/2 cup cilantro
• tortilla chips

The Garnish:

• avocados
• tortilla chips
• sour cream
• cheese
• limes
• cilantro

Instructions

 

• Put the Rotel, carrots, and pepper in the food processor.
• Process until still a little chunky.
• In a large Dutch oven or pot, saute the onions and garlic until soft. Add all of the spices. Cook for one minute.
• Add the tomato mixture, broth, beans, corn, and water.
• Simmer partially covered over low heat for 30 minutes.
• Add the cilantro.
• Ladle into bowls. (optional: you can add some shredded chicken).
• Crush some tortilla chips on top of the soup. Garnish with sliced avocado, cheese, sour cream, cilantro, and lime wedges. A squeeze of lime juice really brightens this soup up.

Tried this recipe?Let us know how it was!