The most rich and flavorful tortilla soup base + onion, jalapeño, chipotle peppers in adobo, sweet potato, tomatoes, and black beans to produce the best vegetarian tortilla soup.
Tortilla soup or some variation of it is one of my favorites of all time. I am continually working to create new versions of it. I love the tomato-y and spicy broth, the incredible texture of the veggies and the crunch of the tortilla strips on top. Overall, this is one of my favorite soups of all time! And it has no meat in it. I’m serious, you won’t even miss it.
I am not a vegetarian but I love creating delicious and meat-free meals to mix things up a bit every now and then. I try to do this at least once a week if not more. For the record, my husband told me he likes this soup better than the chicken enchilada soup I made a while back.
To start, I fry the tortilla strips in some avocado oil (or canola). Be sure to make enough for the leftovers. For me, one of the best parts of this soup is all of the amazing toppings- avocado slices, cilantro, cotija cheese, and tortilla strips.
Soups are in full force around here lately and it seems it will continue with the dropping temps by the end of the week. I even heard the word snow being tossed around and I’m not sure I like it but I do have my soup to help with that.
I decided to do a vegetarian tortilla soup because sometimes the meat part is just a pain and it adds more dishes and requires more time to get it done. In exchange, I needed a soup with a broth that was super rich so you wouldn’t even miss the meat. And…✔︎
This vegetarian tortilla soup has a little spiciness but it is not overwhelming by any means. It has one jalapeño (ribs and seeds removed), and two chipotle peppers in adobo sauce in it. For me, it is perfect but add or omit as you like.
Here is a quick list of the ingredients you will need:
Tortillas (corn or flour)
Avocado oil
White onion
Garlic
Jalapeño
Chipotle peppers in adobo sauce
Cumin
Ground Ancho chili powder
Sweet potato
Vegetable stock
Fire-roasted tomatoes
Black Beans
Salt/Pepper
Lime Juice
Toppings: Avocado, Cotija cheese, Cilantro
Best Vegetarian Tortilla Soup
Ingredients
Tortilla Strips
- 6 tortillas flour or corn
- 2 tbsp avocado oil or canola
Tortilla Soup
- 1 tbsp avocado oil or olive oil
- 1 small white onion chopped
- 2 cloves garlic minced
- 1 jalapeño ribs and seeds removed, diced
- 2 chipotle peppers in adobo sauce chopped
- 1 tsp cumin
- 2 tsp ground Ancho chili powder
- 1 sweet potato peeled and chopped
- 32 oz vegetable stock
- 2 15 oz cans fire-roasted tomatoes
- 15 oz black beans rinsed and drained
- kosher salt
- black pepper
- 1 lime juiced
Instructions
Tortilla Strips
- Cut tortillas into 1/4 inch strips. Add avocado oil to a skillet on medium heat. Cook strips until crispy, tossing frequently. Transfer to a paper towel and add a dash of salt over tortilla strips.
Tortilla Soup
- Heat avocado oil over medium heat. Add white onion and cook until softened, about 5 minutes. Add garlic, jalapeño, and cook another couple minutes.
- Add chipotle peppers, cumin, chili powder, sweet potato, vegetable stock, tomatoes, and black beans. Bring to a boil and reduce heat to a simmer. Cook for about 15 minutes or until sweet potatoes are tender.
- Season to taste with salt and pepper. Add juice of 1 lime and stir. Serve with additional toppings including avocado slices, cotija cheese, cilantro, and the reserved tortilla strips.
More Delicious Soup Recipes
Chicken Noodle Soup
Greek Chicken and Orzo Soup
Minestrone Soup with Quinoa
