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Vegetarian Tortilla Soup

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian


Vegetarian Tortilla Soup is loaded with all the savory spices and bold flavors of classic tortilla soup but without any meat! The rich and hearty tomato broth is delicious and balances so well with a handful of tortilla strips on top along with your favorite toppings. The best part? This Mexican veggie soup is ready in just 30 minutes making it perfect for a quick meal on those busy weeknights. 


  • 2 tablespoons avocado oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 jalapeño pepper, seeds removed and finely diced
  • 1 carrot, diced
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper (optional)
  • 1 tablespoon chipotles in adobo (optional, to make it more spicy)
  • 2 (14 ounce) cans crushed tomatoes
  • 4 cups vegetable broth
  • 1 (14 ounce) can black beans, drained
  • 1 cup frozen corn
  • 1 cup tortilla strips

Optional Toppings:

  • ¼ cup fresh cilantro, finely chopped
  • 1 lime, thinly sliced
  • 2-3 tablespoons sour cream
  • 1 avocado, thinly sliced
  • ¼ cup cheddar cheese, shredded


  1. In a medium stockpot (or Dutch oven), heat oil over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add onions, garlic, jalapeño and carrot. Sauté until fragrant, about 2 minutes.
  2. Stir in salt, paprika, cumin, and crushed red pepper (if using).
  3. Add chipotles, canned tomatoes, vegetable broth, black beans, and corn. Stir occasionally and bring the soup to a boil, about 5 minutes.
  4. Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally.

  5. Serve immediately in a soup bowl and top with tortilla strips and any other toppings that you like including cilantro, lime, sour cream, avocado, and cheddar cheese.


How to store: Allow the soup to cool to room temperature, then store the leftovers in an airtight container in the fridge for 3-4 days. For best results, store the garnishes and crispy tortilla strips separately.

How to reheat: Place the soup in a medium saucepan on the stove and set it over medium heat until it is fully warmed through. Add fresh toppings and tortilla strips right before serving.

How to freeze: The broth-based soup can be frozen in a freezer-safe container for several months. Just thaw in the fridge before reheating!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican