A cozy, plant-based tortilla soup that’s bold, hearty, and full of flavor.
Veggie Tortilla Soup: A Hearty Bowl of Plant-Based Comfort
Winter’s chill had me craving something cozy, easy, and full of flavor—something with just a touch of spice to warm things up. That’s when I remembered tortilla soup! I love beans (seriously, can’t get enough) and decided to double up with two kinds for extra heartiness. Mixing them felt like the perfect twist! This Veggie Tortilla Soup is so simple to make and easy to customize—adjust the spice, toppings, or whatever you like. That’s the best part about it—make it yours!
Why You’ll Love This Recipe
Cozy and Comforting: Perfect for chilly days when you need a warm, flavorful bowl of goodness.
Packed with Protein: Loaded with two types of beans for a hearty, satisfying meal.
Customizable: Adjust the spice level, toppings, or even the consistency to suit your taste.
Easy Weeknight Dinner: Simple ingredients and ready in just 40 minutes.
Naturally Plant-Based: A delicious option for vegans or anyone looking for a meatless meal.
Ingredient Highlight: Beans
Beans are a nutritional powerhouse, rich in fiber, plant-based protein, and essential minerals like iron, folate, and magnesium. Their high fiber content supports digestion and helps keep you full longer, while their protein makes them a great staple in vegetarian and vegan diets. Beans are also packed with antioxidants and can help regulate blood sugar levels, making them a heart-healthy and versatile ingredient for everyday meals.
Madly Delicious Must-Know Tips and Questions
Want more spice? Add extra diced serrano or jalapeño peppers, or a pinch of cayenne to amp up the heat.
Tortilla Tip: Use a pizza cutter to easily cut the strips. You can also find chili lime seasoning pre-blended at Trader Joe’s or most grocery stores.
Creamier texture: Blend a portion of the soup with an immersion blender or swirl in a dollop of plant-based yogurt before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth if needed.
Do I have to make tortilla strips?
Absolutely not! Use tortilla chips out of a bag as a quick alternative.
Can I use a different kind of bean?
Yes! Kidney beans or chickpeas would also work beautifully in this soup.
Can I freeze this soup?
Absolutely! It freezes well for up to 3 months. Just thaw overnight in the fridge and reheat when ready.
Can I skip the serrano or jalapeño?
Of course! If you’re not a fan of spice, feel free to leave it out or substitute with mild green chilies.
Let’s Dish: Did You Know?
Tortilla soup has deep roots in Mexican cuisine, with recipes passed down through generations. Traditionally called “sopa azteca”, this dish is thought to have originated in the central region of Mexico, where corn tortillas have been a staple for centuries. The tortillas were often repurposed to create a crunchy topping, adding both texture and flavor to the soup. Today, it’s a comforting favorite enjoyed in many variations worldwide.
Looking for your new go-to cozy soup? Try my Veggie Tortilla Soup with Chili Lime Tortilla Strips!
I’d love to see your creations! Tag me on Instagram @madly__delicious with #MadlyDelicious and #UnleashTheDelicious so I can check out your take on this hearty dish.
More Bean Recipes
Lemon Turmeric Chickpea Curry (Sri Lankan-Inspired)
Gigantes Plaki (Greek Beans with Fire-Roasted Tomatoes)
Veggie Tortilla Soup
Equipment
- Pot or dutch oven
Ingredients
- 1 medium bell pepper (red, orange or yellow), chopped
- 1 medium yellow or sweet onion, chopped
- 2 clove garlic, minced
- 2 tbsp olive oil
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto or pink beans, drained or rinsed
- 1 (15-ounce) can fire-roasted, diced tomatoes
- 4 cups low sodium vegetable broth
- 2 cups water (or extra brothe)
- 1 small serrano or jalapeño, diced
- 1 ½ tsp chili powder
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp smoked paprika
- 1 tsp salt, adjust to taste
- ½ tsp black pepper, adjust to taste
- Tortilla chips, to crumble on top
Optional toppings
- Sliced avocado
- Shredded vegan cheese
- Cilantro, chopped
Homemade Tortilla Strips with Chili Lime Salt
- 3-4 Corn tortillas
- Olive oil, for brushing
- Chili lime salt (or a mix of chili powder, salt and lime zest)
Instructions
- Sauté the Vegetables: In a large pot over medium heat, add a drizzle of oil. Add the chopped bell pepper and chopped onion, and sauté until softened, about 5 minutes. Add the minced garlic and diced serrano or jalapeño pepper, cooking for an additional 1-2 minutes until fragrant.
- Add Spices: Stir in the 1½ tsp chili powder, 1 tsp cumin, ½ tsp coriander, and ½ tsp smoked paprika, cooking for 1 minute to toast the spices.
- Add Liquids and Beans: Pour in the fire-roasted diced tomatoes with their juices, low-sodium vegetable broth, and water. Add the drained and rinsed black beans and pinto or pink beans. Stir to combine.
- Season and Simmer: Add 1 tsp salt and ½ tsp black pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld.
- Chili Lime Tortilla Strips (Optional):Preheat your oven to 400°F. Brush corn tortillas with olive oil and season generously with chili lime salt. Cut into your desired strip size—thicker strips work best for holding up in the soup. Arrange on a baking sheet in a single layer and bake for about 10 minutes, flipping halfway, until golden and crispy.
- Adjust Seasoning: Taste the soup and adjust seasoning as needed, adding more salt or black pepper to taste.
- Serve: Ladle the soup into bowls. Top with crushed tortilla chips and any desired optional toppings like sliced avocado, shredded cheese, or chopped cilantro. Enjoy!