Vegetarian Tortilla Soup Recipe

Vegetarian Tortilla Soup Recipe

How To Make Vegetarian Tortilla Soup

Our vegan-friendly tortilla soup is the perfect bowl to have on a cold winter night! It has a nice kick of spicy heat to keep you warm throughout the day.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1 chili pepperor poblano pepper, dried smoked
  • olive oil
  • 1medium white oniondiced
  • 2garlic clovespressed or minced
  • 2medium jalapeños optional
  • 1tspground cumin
  • tomatoes 1 can, or chunky tomato sauces, crushed
  • 32ozvegetable stock
  • hominy1 can, rinsed and drained, optional
  • black beans1 can, rinsed and drained
  • sea salt
  • 6corn tortillas 6-inch, taco-sized
  • 1avocado
  • 4radishessliced in super thin rounds
  • 2ozqueso frescoor feta cheese (optional) , crumbled
  • 1cilantro leaveshandful, chopped
  • 1limesliced into small wedges


  1. Preheat the oven to 475 degrees F.

  2. Stack the tortillas and slice them into ½ -inch-wide, 2-inch-long strips

  3. Remove the seeds and membranes from the jalapeno, then chop the peppers. Wash hands after deseeding.

  4. Pit, peel, and dice the avocado into medium pieces, then squeeze some lime juice over the avocado.

  5. Coat a baking sheet with a thin layer of oil.

  6. Toss the tortilla strips in the oil to coat and arrange the strips in a single layer.

  7. Bake for 6 to 8 minutes, or until golden brown, then while the strips are hot, season them with salt.

  8. Place the dried chili pepper onto a baking sheet and bake for about 1 minute, or until the pepper is warmed through.

  9. When cool enough to handle, cut the pepper open and remove the seeds.

  10. In a medium pot or Dutch oven, heat some olive oil on medium until hot.

  11. Add the onion, garlic, jalapeno and chili peppers.

  12. Cook 4 to 5 minutes, or until softened, stirring occasionally.

  13. Stir in the cumin, then the canned tomatoes and vegetable stock.

  14. Simmer for about 3 minutes, then add the hominy, black beans and the seeded chili pepper.

  15. Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.

  16. Discard the dried chili pepper.

  17. Place some of the avocado, radishes, tortilla strips, and queso fresco at the bottom of 2 to 4 bowls.

  18. Divide the soup between the bowls.

  19. Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco.

  20. Garnish with some cilantro, serve with lime wedges and hot sauce, and enjoy!


  • Calories: 280.16kcal
  • Fat: 17.50g
  • Saturated Fat: 3.86g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 10.08g
  • Polyunsaturated Fat: 2.23g
  • Carbohydrates: 28.15g
  • Fiber: 7.37g
  • Sugar: 3.73g
  • Protein: 6.70g
  • Cholesterol: 9.78mg
  • Sodium: 956.78mg
  • Calcium: 150.91mg
  • Potassium: 505.47mg
  • Iron: 1.58mg
  • Vitamin A: 59.17µg
  • Vitamin C: 40.62mg
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