Vegetable tortilla soup is a vibrant, deeply flavorful Mexican-inspired soup made with a rich tomato-chile broth, tender vegetables, and crispy tortilla strips. It’s naturally vegetarian, easily made vegan, and comes together in about 45 minutes, making it a perfect weeknight dinner that tastes like it simmered all day. The soup is hearty, satisfying, and endlessly customizable, so you can use whatever vegetables you have on hand.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 medium carrot, diced (about ½ cup / 70 g)
- 1 celery stalk, diced (about ½ cup / 60 g)
- 1 medium zucchini, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 can (14.5 oz / 411 g) fire-roasted diced tomatoes, with their juices
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (165 g) frozen corn kernels
- 4 cups (960 ml) vegetable broth
- 1 tablespoon (15 ml) tomato paste
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) chili powder
- 1 teaspoon (5 g) smoked paprika
- ½ teaspoon (2.5 g) dried oregano
- Salt and black pepper, to taste
- For serving: 6 corn tortillas, cut into strips and baked or fried until crisp, plus optional avocado, cilantro, lime wedges, and sour cream or vegan crema
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, zucchini, and bell pepper, and cook for another 3 minutes, until the vegetables begin to soften.
- Stir in the tomato paste, cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute, until fragrant.
- Add the fire-roasted tomatoes (with their juices), black beans, corn, and vegetable broth. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes, until the vegetables are tender and the flavors have melded.
- Season with salt and pepper to taste. The soup should be slightly thick but still brothy; if you prefer a thinner soup, add a little more broth or water.
- While the soup simmers, prepare the tortilla strips. Preheat the oven to 375°F (190°C). Cut the tortillas into thin strips, toss with a little olive oil and salt, and spread on a baking sheet. Bake for 10–12 minutes, until golden and crisp. Alternatively, you can fry them in a pan with oil.
- Ladle the soup into bowls and top generously with the tortilla strips. Serve with avocado, cilantro, lime wedges, and sour cream if desired.
Tips
- Make it ahead: The soup itself (without the tortilla strips) can be made up to 3 days in advance and refrigerated. The flavors actually improve overnight.
- Customize the vegetables: Use whatever you have—green beans, potatoes, mushrooms, or spinach all work well. Add heartier vegetables like potatoes earlier, and quick-cooking greens like spinach at the end.
- Control the heat: The recipe as written is mild. For a spicier soup, add a minced chipotle pepper in adobo sauce, or a pinch of cayenne with the other spices.
- Make it vegan: The soup is already vegan if you skip the sour cream topping. Use a vegan crema or just extra avocado.
Serving Suggestions
Serve this soup as a main course with a simple green salad or crusty bread. It’s also great as a starter for a Mexican-inspired dinner, followed by enchiladas or tacos. Top with a dollop of sour cream or Greek yogurt, crumbled queso fresco, or a squeeze of fresh lime juice to brighten the flavors.
Variations
- Add protein: Stir in shredded cooked chicken (about 2 cups) or tofu at the end of cooking for extra heartiness.
- Swap the grain: Add ½ cup of rinsed quinoa or rice along with the broth, and simmer until tender.
- Different beans: Use pinto beans or chickpeas instead of black beans.
- Roasted vegetables: For a deeper flavor, roast the zucchini and bell pepper in the oven before adding them to the soup.
Storage and Reheating
Store the cooled soup in an airtight container in the refrigerator for up to 4 days. The tortilla strips should be stored separately at room temperature in a sealed container for up to 3 days, but they are best fresh. To reheat, warm the soup on the stovetop over medium heat until bubbling, or in the microwave in 1-minute intervals, stirring in between. If the soup has thickened, add a splash of broth or water to loosen it. The soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, substitute about 1½ pounds (680 g) of fresh tomatoes, diced. Add them with the broth and simmer a little longer, about 20 minutes, to allow them to break down.
What can I use instead of tortilla strips? Crushed tortilla chips work well in a pinch. Add them right before serving so they stay crunchy. You can also omit them entirely and top with a handful of crushed corn chips.
Is this soup gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your vegetable broth and spices are certified gluten-free if you have celiac disease.
Can I make this in a slow cooker or Instant Pot? Absolutely. For the slow cooker, sauté the vegetables first, then add everything to the slow cooker and cook on low for 6–8 hours. For the Instant Pot, use the sauté function for the vegetables, then add the remaining ingredients and cook on high pressure for 10 minutes, followed by a quick release.
Why is my soup too thick or too thin? The soup should be brothy but slightly thickened from the tomatoes. If it’s too thick, add more broth or water. If it’s too thin, let it simmer uncovered for an extra 5–10 minutes to reduce, or mash some of the beans against the side of the pot to thicken.
Can I use frozen vegetables? Yes, frozen mixed vegetables or a frozen corn and pepper blend work well. Add them directly with the broth, and adjust the simmering time to 10 minutes since they are already partially cooked.
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