Healthy vegetarian tortilla soup full of savory Mexican vegetables, green chilies, sweet corn, spices and loads of flavor! It's a healthy family meal ready in about 30 minutes!
Need a month of meatless meals? This soup is one of my 30 vegetarian dinners.
Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4
- ⚡ Calories: 209kcal per serving, per the recipe card
- 🥣 Ingredients: olive oil, onion, garlic, Anaheim pepper, coriander, chili powder, vegetable broth, fire roasted tomatoes with green chilies, black beans, corn, cilantro and avocado
- 🌶️ Flavor Profile: Bold, chunky and full of Mexican spices
- ✋ Difficulty: Easy, one pot or slow cooker
Quick Answer
Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add 1 chopped onion, 1 diced Anaheim pepper, 1 minced garlic clove, 1 teaspoon chili powder and 1 ½ teaspoons coriander and cook 3 to 4 minutes until tender. Add 4 cups vegetable broth, 2 cans fire roasted tomatoes with green chilies, 2 cans black beans and 1 cup corn. Bring to a boil, reduce the heat to low, cover and simmer 25 minutes. Garnish with cilantro and avocado.
Jump to:
- Quick Look
- Quick Answer
- Why This Tortilla Soup Tastes So Good
- Why You'll Love This Vegetarian Tortilla Soup
- Key Ingredients
- Best Tortilla Soup Toppings
- How to Make Vegetarian Tortilla Soup
- Expert Tips
- More Favorite Healthy Mexican Family Meals
- Tortilla Soup FAQs
- More Meatless Mexican Meals
- Vegetarian Tortilla Soup
This is one of my favorite recipes since it comes together well with delicious hearty ingredients. The secrets to this tortilla soup are the green chilies and chili powder, which add loads of flavor with the complementary sweetness of corn.
This meatless tortilla soup can be made in almost 30 minutes and the leftovers taste even better!
Why This Tortilla Soup Tastes So Good
Click to see why it works
- Saute first. Cooking the onions, peppers, garlic, chili powder and coriander to a tender texture makes the tortilla soup more flavorful.
- Green chilies and chili powder add loads of flavor.
- Sweet corn balances the spice.
- A covered simmer blends the flavors.
- Leftovers taste even better and it freezes well.
Why You'll Love This Vegetarian Tortilla Soup
- Ready in about 30 minutes.
- Stove top or slow cooker.
- Kid friendly. I typically skip adding a jalapeno pepper as it's not too spicy for my kids.
- Freezer friendly for meal prep.
- Simple, delicious and healthy! So easy, flavorful, bold, chunky and overall lip smacking good!
Key Ingredients
- Extra virgin olive oil, yellow onion and garlic.
- Anaheim pepper - can be substituted for green bell pepper without altering the flavor much.
- Coriander and chili powder.
- Vegetable broth.
- Fire roasted tomatoes with green chilies.
- Black beans - this recipe calls for 2 cans of black beans, which you can also use 3 cups of homemade black beans using this recipe.
- Corn - fresh or frozen.
- Cilantro and avocado - for garnish.
See recipe card for quantities.
Best Tortilla Soup Toppings
We sometimes keep our soup dairy-free but if dairy is not a concern by all means load that Mexican soup up with cheese! Other toppings are avocado, cilantro, sour cream, red pepper flakes. You can also add crushed tortilla chips into the soup, serve them on the side with fresh salsa.
What makes it even more spectacular is adding crushed tortillas into the mix (although that is not calculated in the nutrition, FYI). Try my baked tortilla chips, fresh salsa or guacamole on the side.
How to Make Vegetarian Tortilla Soup
Stove top vegetarian tortilla soup
1Saute. In a large pot heat the oil, onions, peppers, garlic, chili powder and coriander over the stove on medium-high heat for 3 to 4 minutes to saute them to a tender texture.
2Simmer. Add the broth, fire roasted tomatoes, black beans, green chilies (with juice), and fresh or frozen corn kernels. Bring to a boil then reduce the heat to low, cover and simmer for 25 minutes.
3Garnish. Garnish with fresh cilantro and avocado slices, and season to taste with salt and pepper.
Slow cooker vegetarian tortilla soup
4Slow cook. Add all of the ingredients to a slow cooker (crock pot) and cook on low for 2-4 hours. Before serving, garnish with fresh cilantro and avocado slices.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Tortilla soup freezes well too! Store any leftovers (or make this for meal prep and freeze for later in the week) in a sealable freezer bag. Make sure to squeeze out all of the air. Lay it flat in the freezer so it thaws quickly.
- Reheat on the stove until warmed.
- More spice and heat? Add 1 jalapeno (seeds removed and sliced) to the dish during cooking.
- Green bell pepper can stand in for the Anaheim pepper.
- Toppings are extra. Tortilla chips, cheese and sour cream are not included in the nutrition.
More Favorite Healthy Mexican Family Meals
Try my Creamy Vegetarian Taco Chili Soup, 10-Minute Vegetarian Taco Salad Bowl, Enchilada Casserole, Pizza Stew (super kid-friendly!), Tofu Tacos and Mexican Stuffed Sweet Potatoes with Spicy Southwest Sauce.
Cooking for meat eaters too? See my chicken tortilla soup. Serve this soup with gluten-free cornbread muffins.
Tortilla Soup FAQs
About 30 minutes on the stove, with 25 minutes of that a covered simmer.
Yes. Add all of the ingredients to a slow cooker and cook on low for 2 to 4 hours.
Yes. Store it in a sealable freezer bag, squeeze out all of the air and lay it flat. Reheat on the stove until warmed.
You can use 3 cups of homemade black beans.
Avocado, cilantro, sour cream, red pepper flakes, cheese and crushed tortilla chips.
Add 1 jalapeno, seeds removed and sliced, to the dish during cooking.
More Meatless Mexican Meals
Try Creamy Taco Soup, Vegetarian Taco Salad or Enchilada Casserole next. I hope you enjoy this vegetarian tortilla soup! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Vegetarian Tortilla Soup
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 1 garlic clove minced
- 1 Anaheim pepper seeds removed and diced finely
- 1 ½ teaspoon coriander
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 2 (15 ounce) cans fire roasted tomatoes with green chilies
- 2 (15 ounce) cans black beans drained and rinsed
- 1 cup corn fresh or frozen
- salt and pepper to taste
- ¼ cup fresh cilantro chopped
- 1 avocado sliced or diced for garnish
Instructions
Stove Top
- In a large saucepan, heat the oil over medium-high heat. Add the onion, pepper, garlic, chili powder, and coriander and cook for 3 to 4 minutes or until tender.
- Add the broth, fire roasted tomatoes with green chilies (with their juice), beans, and corn. Bring to a boil, reduce the heat to low, cover and simmer for 25 minutes to blend flavors. Serve garnished with fresh cilantro, avocado, and optional red pepper flakes. Season to taste with salt and pepper.
Slow Cooker (Crockpot)
- Add all of the ingredients to a slow cooker (crock pot) and cook on low for 2-4 hours. Before serving, garnish with fresh cilantro, avocado, and optional red pepper flakes.
Optional Garnishes and Additions
- Avocado and cilantro are included in the nutrition.
- Optional to add crushed tortilla chips, cheese, and sour cream into the soup, though that is not included in the nutrition information of vegetarian tortilla soup.
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