Vegetarian Tortilla Soup: Easy & Comforting!

Alright, let’s chat about one of my family’s absolute go-to meals: Vegetarian Tortilla Soup! Seriously, this stuff is a lifesaver. I think I first made Vegetarian Tortilla Soup on a particularly gloomy Tuesday. School pickup was a disaster, the kids were hangry, and I had zero energy. That’s when I remembered a recipe I’d seen for Vegetarian Tortilla Soup. I threw some ingredients together, and BAM! Instant comfort in a bowl.

The best part? My usually picky eaters devoured it. It was like a miracle! It’s been a staple in our rotation ever since.

This Vegetarian Tortilla Soup recipe is not just easy, it’s adaptable. Feel free to swap ingredients based on what you have on hand. Think of this as a guide, not a rigid set of rules. We’re moms, we improvise!

I know you’re probably juggling a million things right now (aren’t we all?), but trust me, this Vegetarian Tortilla Soup is worth the effort. So grab a cup of coffee, and let’s get cooking! Fellow kitchen warriors, you’ve got this!

INGREDIENTS You’ll Need:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Tortilla chips, for serving
• Optional toppings: avocado, shredded cheese, sour cream, cilantro, lime wedges

Trust me, this ingredient list is short because mama doesn’t have time for fancy! If you don’t have red bell pepper, any color will do. I often use frozen corn because it’s what I usually have in my freezer. This Vegetarian Tortilla Soup doesn’t have to break the bank. Use dried beans if you’re feeling ambitious (I usually am not!).

You can grab almost everything for this simple Vegetarian Tortilla Soup at Target while doing your regular grocery run.

My family loves when I add extra black beans for a protein boost. Don’t be afraid to adjust the spices to your liking. Some like it hot, some like it not!

Here’s a mom hack that saved my sanity: I chop all the veggies ahead of time on Sunday and store them in the fridge. Then, when it’s time to cook the Vegetarian Tortilla Soup, it comes together in a snap!

For leftovers, store the soup in an airtight container in the fridge for up to 3 days. It tastes even better the next day!

Let’s Make it Happen!

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.This is where the magic starts! Don’t skip this step, the softened onions add so much flavor to the Vegetarian Tortilla Soup.
2. Add the minced garlic and red bell pepper and cook for another 3 minutes, until fragrant.Your kitchen should smell amazing by now! If not, double-check that your garlic isn’t burning.
3. Stir in the black beans, corn, crushed tomatoes, vegetable broth, chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.Time to load up on those yummy veggies. Don’t worry if you add a little too much chili powder, you can always adjust later. This hearty Vegetarian Tortilla Soup is very forgiving.If you want a thicker soup, you can blend a cup or two of the soup with an immersion blender before adding the toppings. My kids prefer it chunky, so I usually skip this step.
4. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld.While your Vegetarian Tortilla Soup is simmering, pour yourself that well-deserved coffee! Perfect time to fold that laundry pile!
5. Ladle the soup into bowls and top with tortilla chips, avocado, shredded cheese, sour cream, cilantro, and lime wedges, if desired.Get creative with the toppings! This is where everyone can customize their bowl to their liking. I like to set out all the toppings and let everyone build their own Vegetarian Tortilla Soup.

In my chaotic kitchen, this Vegetarian Tortilla Soup usually takes about 30 minutes from start to finish. Here’s where I used to mess up my Vegetarian Tortilla Soup: I wouldn’t let it simmer long enough. Trust me, those extra 10 minutes make a huge difference!

Don’t panic if your Vegetarian Tortilla Soup looks a little watery at first. It will thicken up as it simmers. One family-tested shortcut is to use pre-chopped onions and peppers from the grocery store. They are more expensive, but you will save time!

How We Love to Eat This!

My kids devour this Vegetarian Tortilla Soup when I serve it with a side of quesadillas. The melty cheese and warm tortillas are the perfect complement to the soup.

This quick Vegetarian Tortilla Soup is perfect for those crazy weeknight dinners or a cozy weekend lunch. I love making a big batch on Sunday and eating it throughout the week. It’s also great for potlucks or casual get-togethers.

I love adding a dollop of plain Greek yogurt instead of sour cream for a healthier option. It adds a nice tanginess to the Vegetarian Tortilla Soup.

For a fun presentation, I like to crush the tortilla chips on top right before serving. It adds a nice crunch and makes it look extra appealing.

Leftovers are great for lunch the next day. I often pack it in a thermos for my kids to take to school.

A seasonal variation I’ve tried is adding roasted butternut squash in the fall. It adds a touch of sweetness and makes it even more hearty. Think of this as a black bean tortilla soup but elevated! This Vegetarian Tortilla Soup reminds me of another family favorite, my spicy black bean soup.

If your kids love this, they’ll go crazy for my homemade garlic soup.

My friends always rave about this Vegetarian Tortilla Soup when I make it for them. They can’t believe how easy and flavorful it is!

FAQs: Your Questions Answered

• Can my picky eater handle this Vegetarian Tortilla Soup?Absolutely! The key is to let them customize it with their favorite toppings. My kids love adding cheese and tortilla chips, which makes it more appealing to them. You can also start with a small portion and gradually increase it as they get used to the flavors.
• What if I burn my Vegetarian Tortilla Soup? (Asking for a friend… okay, it was me!)Don’t worry, we’ve all been there! If it’s just a little burnt on the bottom, carefully transfer the soup to a new pot, avoiding the burnt part. If it’s badly burnt, it might be best to start over. But hey, it’s a learning experience! Next time, make sure to stir the soup regularly and keep the heat on low.
• Can I make this delicious Vegetarian Tortilla Soup ahead for meal prep?Definitely! It actually tastes even better the next day. Just store it in an airtight container in the fridge and reheat it when you’re ready to eat. I often make a big batch on Sunday and eat it throughout the week.
• Is this Vegetarian Tortilla Soup vegan?Yes, as written, this recipe is vegan. Just make sure to use vegan toppings like avocado, cilantro, and lime wedges. If you want to add cheese or sour cream, make sure they are vegan as well. Check out this recipe for Easy Vegan Tortilla Soup | Vegan + Vegetarian [+VIDEO …].
• Can I freeze this Vegetarian Tortilla Soup?Yes, this soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat it on the stovetop.
• Can I add other vegetables to this Vegetarian Tortilla Soup?Absolutely! Feel free to add any veggies you like. Some great options include zucchini, carrots, and spinach. Get creative and use what you have on hand.
• How can I make this easy Vegetarian Tortilla Soup spicier?If you like a little heat, you can add a pinch of cayenne pepper or a diced jalapeno to the soup. You can also use a spicier chili powder.

Final Thoughts:

This Vegetarian Tortilla Soup is special to my family because it’s a comforting, easy, and delicious meal that everyone enjoys. It’s also a great way to get my kids to eat more vegetables. It’s one of those staple recipes I always come back to.

My Vegetarian Tortilla Soup Mom Hacks:

• Pre-chop veggies on Sunday: This saves so much time during the week!
• Use frozen corn: It’s just as good as fresh and always on hand.
• Let everyone customize: Toppings are key to getting picky eaters on board.

Here are some family-tested Vegetarian Tortilla Soup variations:

• Spicy Version: Add a diced jalapeno and a pinch of cayenne pepper. My husband loves this version.
• Creamy Version: Stir in a dollop of cream cheese or coconut milk for a richer flavor. My kids love this!
• Smoked Quinoa Version Substantial and delicious, you will want to check out Slow Cooker Quinoa Tortilla Soup – Making Thyme for Health.

I encourage you to make this Vegetarian Tortilla Soup your own. Don’t be afraid to experiment with different ingredients and toppings to find what your family loves. If you love soup, you’ll want to try butternut squash soup.

For more sanity-saving dinner ideas, check out my website! I hope this recipe brings as much joy to your kitchen as it has to mine. Remember, you’ve got this! Embrace the beautiful chaos and enjoy the process.

I hope you find as much pleasure in this Vegetarian Tortilla Soup as my family does!

 

Print