This creamy vegetarian tortilla soup is a warm, comforting bowl of goodness that’s easy to make and packed with flavor. It features a smooth, spicy tomato base, hearty vegetables, and crispy tortilla strips for the perfect finishing touch. I love how it comes together quickly, making it a weeknight staple in my kitchen.
Why I Love This Recipe
I love this soup because it’s rich and creamy without needing any meat or heavy ingredients. It’s a one-pot meal that satisfies with bold flavors, tender vegetables, and a satisfying texture. It’s also super customizable—I can adjust the spice level, add in more veggies, or top it with anything I like. It’s a great way to keep dinner exciting and meat-free.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 jalapeño, seeded and finely chopped (optional for heat)
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 (15-ounce) can diced tomatoes
1 tablespoon tomato paste
4 cups vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
1/2 cup heavy cream or full-fat coconut milk (for dairy-free)
1/2 cup shredded cheddar cheese or plant-based cheese (optional)
Juice of 1 lime
Fresh cilantro, for garnish
Crispy tortilla strips or crushed tortilla chips, for topping
Directions
I start by heating the olive oil in a large pot over medium heat. I add the diced onion and cook until it becomes soft and translucent, about 4-5 minutes.
Then, I stir in the garlic, jalapeño (if using), and red bell pepper. I let it cook for another 2-3 minutes until fragrant.
I sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, and pepper. I stir well to coat the veggies in the spices.
Next, I add the diced tomatoes (with their juices), tomato paste, and vegetable broth. I bring everything to a simmer.
I stir in the black beans and corn and let the soup simmer gently for 10-15 minutes so all the flavors can blend.
Once the vegetables are tender, I reduce the heat and stir in the cream (or coconut milk) and shredded cheese if using. I let it melt in and make the soup extra creamy.
Finally, I squeeze in the fresh lime juice and give the soup a final taste to adjust seasoning if needed.
I ladle it into bowls and top it with crispy tortilla strips, fresh cilantro, and any other toppings I enjoy.
Servings and timing
This recipe makes about 4 to 6 servings. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
I sometimes use fire-roasted diced tomatoes for an extra smoky flavor.
For a spicier soup, I add more jalapeño or a dash of hot sauce.
I can swap black beans for pinto or kidney beans if that’s what I have.
If I want a thicker soup, I blend a portion of it using an immersion blender before adding the cream.
I like adding zucchini, spinach, or kale for more vegetables.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I pour it into a pot over medium heat until warmed through, or I microwave individual portions for about 1-2 minutes, stirring halfway through. If it thickens too much in the fridge, I just add a splash of broth or water when reheating.
FAQs
How do I make this soup vegan?
I use full-fat coconut milk instead of cream and skip the cheese or use a dairy-free version. The result is just as creamy and delicious.
Can I freeze this soup?
Yes, I let it cool completely and store it in freezer-safe containers for up to 2 months. I thaw it in the fridge overnight and reheat on the stove.
What can I use instead of tortilla strips?
I like using crushed tortilla chips or even baked pita chips for crunch. If I want to keep it lighter, I skip the chips entirely.
Can I make it in advance?
Absolutely. The flavors deepen as it sits, so I often make it the day before and reheat it when ready to serve.
How can I make it less spicy?
I leave out the jalapeño and reduce or skip the chili powder. A splash of cream also helps mellow the heat if it turns out too spicy.
Conclusion
This creamy vegetarian tortilla soup is one of my go-to comfort meals. It’s simple, flavorful, and endlessly adaptable to whatever I have on hand. Whether I’m feeding a crowd or meal prepping for the week, this recipe always delivers warmth and satisfaction in every spoonful.
A creamy, hearty vegetarian tortilla soup with a spicy tomato base, black beans, corn, and crispy tortilla strips. It’s easy to make, packed with flavor, and perfect for a cozy weeknight dinner.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 jalapeño, seeded and finely chopped (optional)
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 (15-ounce) can diced tomatoes
1 tablespoon tomato paste
4 cups vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
1/2 cup heavy cream or full-fat coconut milk
1/2 cup shredded cheddar cheese or plant-based cheese (optional)
Juice of 1 lime
Fresh cilantro, for garnish
Crispy tortilla strips or crushed tortilla chips, for topping
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 4-5 minutes.
Stir in garlic, jalapeño (if using), and red bell pepper. Cook for 2-3 minutes until fragrant.
Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir to coat the vegetables with spices.
Add diced tomatoes (with juices), tomato paste, and vegetable broth. Bring to a simmer.
Stir in black beans and corn. Simmer for 10-15 minutes to let the flavors blend.
Reduce heat and stir in cream (or coconut milk) and cheese, if using. Let it melt in and make the soup creamy.
Add fresh lime juice and adjust seasoning to taste.
Ladle soup into bowls and top with crispy tortilla strips, fresh cilantro, and other desired toppings.
Notes
Use coconut milk and plant-based cheese to keep it vegan.
Fire-roasted tomatoes add extra smoky flavor.
For more vegetables, add zucchini, spinach, or kale.
Blend a portion of the soup for a thicker texture.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
