Go Back
gluten free vegetarian tortilla soup topped with avocado and cilantro in a white bowl on counter with spoon, tea towel, and sliced limes
Print Pin
5 from 1 vote

Vegetarian Tortilla Soup

Vegetarian Tortilla Soup is a comforting and delicious dish that brings together the rich flavors of Mexican cuisine in a gluten free, dairy free and vegan way. This healthy soup can be easily adapted to suit a variety of dietary needs making it a perfect staple meal for any household.
Course Main Course, Soup
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Keyword black bean, gluten free vegan, gluten-free mexican food, Jalapeno, tortilla soup, vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 445kcal
Cost $10

Equipment

  • Kitchen knife
  • cutting board
  • Heavy bottomed pot
  • wooden spoon
  • baking sheet lined with paper towel

Ingredients

  • 8 medium corn tortillas gluten free
  • 6 tablespoon avocado oil or other neutral, high heat oil
  • 28 oz can diced tomatoes drained
  • 4 cup vegetable broth or water + boullion
  • 1 cup canned black beans drained and rinsed
  • 1 large red onion diced
  • 1 large Jalapeño minced
  • 3 cloves garlic minced
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt or more to taste
  • ½ cup fresh cilantro leaves washed and chopped

To serve:

  • Fresh lime juice
  • 2 medium avocados

Instructions

Prepare the Crunchy Tortilla Strips

  • Slice the tortillas in ½" strips.
  • Heat the oil in a large, heavy bottomed pot on medium high.
  • Working in batches, fry the tortilla strips until crispy and just starting to brown. As they cook, keep them moving and flip midway through. Scoop out and drain on paper towels. Once all of them are cooked, set aside.
  • Discard all but 1 tablespoon of the oil.

Prepare the Soup

  • Prepare the vegetables by dicing the onion into ½"-¾" cubes, mincing the garlic, and removing the stem, veins, and seeds of the jalapeño before mincing it finely.
  • Return the pot to medium heat. Add the onion, garlic, and jalapeño. Cook for 2-4 minutes until there's a bit of color on the onions.
  • Add the spices (except the salt), beans, tomatoes, and broth.
  • Cook over medium low for 25-30 minutes until everything is slightly soft and fragrant.
  • Cup the avocados in half and slice thinly lengthwise. Prep the cilantro and cut up the limes.
  • To the soup, add the cilantro, fried tortilla strips, and salt. Stir and allow to blend flavors for 1 minute. Taste and adjust salt as needed.
  • Serve immediately with several slices of avocado and a squeeze of lime juice.

Notes

For extra decoration, reserve some of the tortilla strips to place on top of the soup once in the bowls.
If you are prepping the soup ahead of time, store the fried tortilla strips and chopped cilantro separately from the soup for optimal consistency.
note: nutrition information is provided as a courtesy, but may not accurately reflect the final nutrition composition of your final dish depending on ingredients, substitutions, and serving size.
see the full blog post above post for:
  • ingredient and equipment suggestions & substitutions,
  • tips for modifying the recipe, and
  • frequently asked questions