Soups
Easy Tortilla Soup
Prep
10 minutes
Cook
35 minutes
Yield
4
This easy and flavorful tortilla soup is inspired by the Mexican traditional dish.
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:
- 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.
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
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Tortilla Soup
Ingredients
- 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.
i’m looking forward to trying this recipe! tortilla soup is one of my favourites. i’d like to freeze a few portions, do you have any recommendations?
Make sure that you don’t add the tortillas and just freeze in a tight sealed container! Once you’re ready to consume, thaw, reheat and add tortillas! yum!
Once again, a fantastic recipe enjoyed by my whole family – simple to prep and cook. Everyone chose different toppings (cheese, avocado, salsa verde, tortilla chips etc), it made for such a fun meal. Our can of tomatoes was closer to 30 oz, and we used larger soft shell tortillas, so we were able to have more servings per person (we all gladly went back for a second serving).
Thank you, Maria for another tasty recipe!!
Thank you so much, Chelsea! You’re the best!