Easy Tortilla Soup

Tortilla soup is a Mexican-soup that is made of fried corn tortilla pieces that are submerged in the delicious tomato-based broth. It’s full of flavor, and topped with delicious fresh toppings. It makes a great comfort meal in the winter months!

Why you’ll love tortilla soup:

• Quick: Make this tortilla soup in only 45-minutes
• Flavorful: With the help of the spices, jalapenos, and fresh cilantro, this soup is full of flavor
• Comforting: Nothing beats a big warming bowl of tortilla soup on a cold day

Ingredient Notes:

Kidney Beans: A great source of iron, phosphorus, and potassium. They are also a great (low-fat) source of protein and fiber.

Tortilla Strips: Want to make your own tortilla strips? Add avocado oil to a frying pan over medium-high heat, fry for about 2-3 minutes, until golden.

How to make tortilla soup:

1. Heat oil in a large soup pot over medium high heat. Add chopped onion and cook until softened, 5 minutes. Add in chopped red pepper and minced garlic, cook for 3-4 more minutes.
2. Add in the spices: cumin, oregano, chili powder, salt and pepper. Cook about 1-2 minutes to toast the spices. Stir in vegetable stock paste.
3. Add the tomatoes, beans, lime juice, jalapeno, water and cilantro. Stir and bring the mixture to a boil, reduce the heat to keep at a simmer. Cook for 15-20 minutes at a simmer, stirring occasionally.
4. Add in 2 small tortillas and cook for about 2 minutes to soften. Remove the soup from the heat and scoop out about half of the soup, plus the tortillas, to a blender. Blend and then add back to the pot.
5. Taste and adjust seasoning if necessary with more salt and pepper.
6. Serve topped with sliced jalapeno, cilantro, vegan yogurt or sour cream, lime wedges and tomatillo salsa.

Expert Tips & FAQ:

Tomatillo Salsa: Make our delicious Easy Tomatillo Salsa to go with this soup.

Want to make your own tortilla strips? Add avocado oil to a frying pan over medium-high heat, fry for about 2-3 minutes, until golden.

Other delicious add-ins to this soup: 1 cup corn or substitute white kidney beans for black beans.

Other comforting recipes to try:

• Easy Vegan Potato Leek Soup
• Vegetable Soup with Vegan Dumplings
• Winter Vegan Pot Pie
• Vegan Broccoli Cheese Soup

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook!  We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.

For more amazing recipes:

Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.

Tortilla Soup

5 from 3 votes

This easy and flavorful tortilla soup is inspired by the Mexican traditional dish.

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine Vegan

Servings 4

Calories 331 kcal

Ingredients

  

1x2x3x

• 2 tbsp olive oil
• 1 yellow or white onion, roughly chopped
• 1 red pepper, chopped
• 4 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 1/2 tsp chili powder
• 1 tsp salt
• 1/4 tsp ground pepper
• 1 1/2 tbsp vegetable stock paste
• 14 oz can diced or crushed tomatoes
• 19 oz can white kidney (or cannellini) beans
• juice of 1 lime
• 1 jalapeno, chopped (stem and seeds removed)
• 3 1/4 cups water
• 1/4 cup chopped cilantro
• 2 small flour tortillas
• garnish with: sliced jalapeno, cilantro, vegan yogurt or sour cream, lime wedges, tomatillo salsa, shredded cheese and avocado

Instructions

 

• Heat oil in a large soup pot over medium high heat. Add chopped onion and cook until softened, 5 minutes. Add in chopped red pepper and minced garlic, cook for 3-4 more minutes.
• Add in the spices: cumin, oregano, chili powder, salt and pepper. Cook about 1-2 minutes to toast the spices. Stir in vegetable stock paste.
• Add the tomatoes, beans, lime juice, jalapeno, water and cilantro. Stir and bring the mixture to a boil, reduce the heat to keep at a simmer. Cook for 15-20 minutes at a simmer, stirring occasionally.
• Add in 2 small tortillas and cook for about 2 minutes to soften. Remove the soup from the heat and scoop out about half of the soup, plus the tortillas, to a blender. Blend and then add back to the pot.
• Taste and adjust seasoning if necessary with more salt and pepper.
• Serve topped with sliced jalapeno, cilantro, vegan yogurt or sour cream, lime wedges and tomatillo salsa.

Video

Notes

Make our delicious Easy Tomatillo Salsa to go with this soup

Want to make your own tortilla strips? Add avocado oil to a frying pan over medium-high heat, fry for about 2-3 minutes, until golden.

Other delicious add-ins to this soup: 1 cup corn or substitute white kidney beans for black beans.

Nutrition

Calories: 331kcal | Carbohydrates: 53.5g | Protein: 11.6g | Fat: 10.4g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.9g | Sodium: 1556.8mg | Fiber: 9.6g | Sugar: 11.8g

Review This Recipe Let us know how it was!