Vegetarian Tortilla Soup (2024)

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by Marcie //January 4, 2024

There’s nothing like a big, cozy bowl of soup on a cold day, and this Vegetarian Tortilla Soup is sure to satisfy! It’s packed with hearty sweet potatoes, black beans and veggies, and it’s topped with crunchy oven baked tortilla strips. It’s freezer friendly and great for meal prep!

There’s nothing like a hearty bowl of soup, especially this time of year. One of my all time favorite soups is chicken tortilla soup, so I thought I would be fun to change things up with a meatless version.

This Vegetarian Tortilla Soup recipe is a delicious spin on the classic. It includes sweet potatoes and black beans, which is one of my favorite combinations.

I’ve used this combo before in my sweet potato enchiladas and Mexican quinoa recipes, and found that the sweetness of the sweet potato, hearty black beans and warm Mexican spices pair beautifully. These recipes also happen to be reader favorites!

Whether you’re vegetarian, vegan or simply reducing your meat intake, this soup is a healthy, satisfying option!

Why you’ll love this recipe

• This vegetarian tortilla soup recipe is a delicious vegan spin on classic tortilla soup with sweet potatoes, veggies, hearty black beans and loads of flavor.
• It’s a satisfying meatless meal that will appeal to everyone in the family.
• It’s easily customizable with your favorite veggies and toppings.
• It comes together in about 30 minutes and it’s great for meal prep!

Recipe ingredients

There are several ingredients in this vegan tortilla soup, but they’re entirely customizable with your favorite veggies or what you have on hand.

Ingredient notes

• Sweet potatoes. Tender chunks of sweet potato make this vegan tortilla soup especially satisfying. The sweetness pairs beautifully with the warm Mexican spices to create a delicious spin on classic tortilla soup.
• Black beans. Prepare a batch of my Instant Pot black beans to make this soup next level, or use your favorite store bought brand. Sub the black beans with your favorite variety.
• Aromatics. Red onion and garlic are the foundation of flavor in this sweet potato and black bean soup. Red onion may be subbed with white or yellow onion.
• Red bell pepper. Adds a sweet flavor and texture. Sub with green or yellow bell pepper, or omit entirely if you don’t have any on hand.
• Jalapeño. Adds a bit of spicy flavor to the soup. It can be subbed with poblano pepper or your favorite chili pepper, or even a small can of diced green chilies if desired.
• Corn. Use fresh or frozen, or omit entirely if you don’t have any on hand.
• Diced tomatoes. I love using fire roasted diced tomatoes, but you can also use diced tomatoes with chilies for added flavor.
• Spices. I’ve used a combination of chili powder, ground cumin and smoked paprika. You can also opt to use 1 – 1 1/2 tablespoons of my homemade taco seasoning.
• Vegetable stock. Use homemade vegetable stock for a huge flavor upgrade, or your favorite store bought brand.
• Lime. A bit of fresh lime heightens all of the flavors in the soup!
• Cilantro. Adds freshness and flavor. If you’re not a fan of cilantro, sub with Italian flat leaf parsley or some freshly chopped oregano.
• Tortilla chips. Preparing homemade oven baked tortilla chips is completely optional, or you can use your favorite store bought tortilla chips instead.

How to make vegan tortilla soup

This vegan tortilla soup is very easy to make and includes about 10 minutes of hands on prep.

Pro tip: Prep the veggies up to a few days in advance to make this recipe go even more quickly on busy nights.

See the recipe card below for full instructions.

1. Optional: Toss the tortilla strips with olive oil and salt and bake at 400 degrees until crisp, about 5 mintues.
2. Cook the onion over medium heat until softened, about 5 minutes. Add the garlic and spices and cook for 30 seconds more.
3. Add the sweet potato, bell pepper, jalapeño and corn and sauté for 2 minutes. Add the vegetable stock, black beans, diced tomatoes and salt and pepper to taste, and bring to a boil. Once boiling, reduce the temperature and simmer for 15-20 minutes or until the sweet potatoes are tender.
4. Remove from heat and stir in the lime juice and cilantro.

FAQs

Recipe notes

• Pro tip: Prep the veggies up to a few days in advance to make this recipe go even more quickly on busy nights.
• Customize this soup with your favorite veggies, beans and toppings.
• Swap out the sweet potato and corn with cauliflower or low carb veggies to make this soup lower carb.
• Store vegetarian tortilla soup in the refrigerator for up to 5 days, or freeze for up to 3 months.

See Also

Chicken Piccata » The Candida DietTrim Healthy Mama-friendly Stuffing | THM: E7 Day Kick Start Diet Meal Plan7 Easy Food Swaps to Help Lower Cholesterol

More soup recipes you’ll love:

• 35 Best soup recipes
• Autumn vegetable soup
• Butternut squash soup
• Carrot ginger soup
• Dairy free corn chowder by Cook Nourish Bliss
• Mushroom barley soup
• Summer squash soup
• Winter minestrone soup

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

**This recipe was originally published in October 2017. Step by step photos have been added and the text has been modified to include more recipe information.

posted in: Cinco de Mayo, Dairy-Free, Fall, Freezer Friendly, Gluten-Free, Pantry recipes, Recipes, Soups, Vegan, Vegetarian, Winter // 40 comments