Hearty Vegetarian Tortilla Soup Recipe

If you want a hearty, all-in-one meal, this tortilla soup is calling your name (and calling it loudly). Recipe developer and wellness coach Miriam Hahn brings us this recipe for hearty vegetarian tortilla soup and says, "It's one of my all-time favorite soups because it's so flavorful and the crunchy tortilla strips on top give you restaurant vibes."

You won't miss the meat in this wonderful soup because of all the hearty (thus the name) ingredients that will fill you to the rim. "We can thank the beans for this," Hahn says, "as they are truly a super food. They provide a high amount of protein and fiber along with many vitamins and minerals. It is no wonder that, per Healthline, beans are a common ingredient among the Blue Zones, the 5 regions in the world with the highest number of living centenarians." Now, we can't guarantee that this soup will inevitably help you hit that 100th birthday milestone; but we can guarantee that you will enjoy eating it and feel good about what you're putting into your body.

To make this soup, you will need to grab some items from the produce aisle: an onion, red pepper, jalapeño, garlic, cilantro, lime, and an avocado. You will also need oil, vegetable broth, fire-roasted tomatoes, black beans, chili powder, cumin, salt, pepper, corn, and corn tortillas. You may want to set up a toppings bar and if so, throw some red onion, cheese, and sour cream into your cart. Hahn notes that you can easily make this soup vegan by choosing dairy-free cheese and sour cream which are readily available at most stores.

After preheating the oven to 400 F, the chopping is step number one so, let's get out a big chopping board and start the process. Hahn recommends removing the seeds and ribs from the jalapeño before dicing to keep the heat to a minimum and notes that you can easily leave it out if you prefer milder food. You will want to give the onion and red pepper a medium size chop and mince the garlic. A rough chop on the cilantro is fine, and no worries if you include some cilantro stems.

Now let's get this soup cooking. Put the oil into a large stock pot and bring the heat to medium-high. Add the onion, red pepper, jalapeño, and garlic. Cook for 5 minutes, stirring frequently. Hahn says, " If your pot is getting dry, just add a couple of tablespoons of water to keep things moving around."

Add the broth, fire-roasted tomatoes, black beans, chili powder, cumin, salt, and pepper. Bring to a boil then lower to simmer, cover and cook for 30 minutes. Your house will start to smell amazing! 

While the soup is simmering we have some time to get the tortillas ready. "You are going to use them in the soup to thicken it, and as a topper to add some crunch." Hahn says. Take half of the tortillas and cut them into 2x2-inch squares. These are going to be added to the soup in a bit. Cut the remaining tortillas into ¼x2-inch strips. Toss these with oil and salt and lay them on a baking tray. "Laying them in a single layer will help them crisp up," Hahn shares. Bake them for 10 minutes, giving them a flip at the halfway point. When they are done they will continue to harden as they cool.

Once the soup has been simmering for 30 minutes (and luring your neighbors over from the aroma), add in the cilantro, corn, lime juice and tortilla squares. Stir the soup and serve with sliced avocado, your crispy tortilla strips and whatever other toppings you desire.

"Any type of green salad pairs nicely with this soup," Hahn says. We think this Mexican kale salad is a great complement. This soup stores well in a sealed container in the fridge for up to a week and can be reheated on the stove or in the microwave.