Find a Recipe!

Just a Little Bit of Bacon

where comfort food meets the farm stand

  • Home
  • Recipes
    • beverages
    • desserts
    • grilling and bbq
    • main courses
    • quick dinners
    • side dishes
    • soups and stews
  • mediterranean recipes
    • italian recipes
      • italian comfort food
      • italian antipasti
      • fundamentals of italian cooking
    • spanish recipes
      • spanish tapas
    • french recipes
      • french comfort food
    • greek recipes
  • holiday favorites
    • christmas
    • easter dinner
    • thanksgiving feast
  • resources
    • dinner and party menus
    • farmers’ market
      • ingredient spotlight
    • roundup post
  • About
    • Privacy Policy
  • Contact

Vegetarian Tortilla Soup

April 3, 2020 By justalittlebitofbacon Leave a Comment

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

Whether you are looking for a pantry meal which you can dress up with whatever toppings you wish or just want a quick and delicious weeknight meal, my vegetarian tortilla soup is just what you need! Rich and thick, smoky and spicy, full of beans, and done in about 30 minutes, this is one of our favorites and I know you will love it as well.

A hand squeezing a lime into a white bowl of vegetarian tortilla soup.

Hello, all.

Here we are in the midst of the coronavirus pandemic as I write this. Which, I’m just going to say, has made getting posts out quite difficult!

Not so much the cooking and taking photos (I have plenty of recipes to post), but the concentration needed to write. But here goes since I know you all need pantry meals, freezer meals, comfort food, and simple dinners to get you through.

Ingredients for the recipe.

What do you need?

  • Onions/Garlic – The base of the recipe and how you are going to get such an awesomely thick broth.
  • Spices – Chipotle (very important!) for it’s spicy/smoky qualities, along with ancho and chili powder.
  • Roasted Tomatoes – The other component to the thick and rich broth.
  • Stock – Vegetable preferred, but if chicken is all you have on hand it’ll work, just not be vegetarian.
  • Black Beans – One big can or two small cans.
  • Tortilla Chips – It is a tortilla soup after all!
  • Toppings – Go as wild as you want here. I won’t tell.

Tip: No fire roasted tomatoes? Switch to regular chopped tomatoes and, if you have smoked paprika, add about 1/4 tsp to recipe.

Step by step on how to make the recipe up to adding the tomatoes.

How to make this

To make vegetarian tortilla soup, cook together the vegetables with stock and spices. Then puree until smooth and add black beans. Heat through, crumble in some tortilla chips, and serve with the toppings of your choice.

1. Cook the Vegetables

Saute the chopped onions and garlic with oil and a bit of kosher salt until everything is all soft. Add the spices and let them toast a little in the oil, about 30 seconds. And then add the chipotle, adobo, and chopped tomatoes.

2. Simmer

Now add the stock, bring to a simmer, and let cook about 15 minutes.

Step by step on how to make the recipe to the end.

3. Puree

Move everything to a blender to make it completely smooth or use a immersion stick blend if you don’t mind that it won’t be quite as silky. We’re into super smooth here, so into the blender it goes. And then back to the pot!

4. Finish the Soup

Add black beans, some lime juice, and check the spices.

Done! Serve with crumbled tortillas and all the toppings you want.

Top view of a bowl of loaded black bean soup on a plate with tortilla chips.

Comforting Vegetarian Soups

  • Simple Black Bean Soup
  • Classic Potato Leek
  • Tomato Basil Soup
  • Instant Pot Butternut Squash Soup  

If you try my recipe for Vegetarian Tortilla Soup, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Stay Safe, Annemarie

My spicy vegetarian tortilla soup is easy, healthy, AND quick! This is a pantry meal you can make in 30 minutes for a delicious and satifying dinner. Rich broth, smoky chipotles, plenty of black beans, and crunchy tortilla chips. | justalittlebitofbacon.com #mexicanfood #mexicanrecipes #souprecipes #pantryrecipes #soup #mexican #blackbeans #vegetariandinners
Print Recipe

Vegetarian Tortilla Soup

My spicy vegetarian tortilla soup is easy, healthy, AND quick! This is a pantry meal you can make in 30 minutes for a delicious and satifying dinner. Rich broth, smoky chipotle, plenty of black beans, and crunchy tortilla chips.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: tortilla soup, vegetarian tortilla soup
Servings: 4 servings
Calories: 350kcal
Author: justalittlebitofbacon

Ingredients

  • 1 tbsp vegetable oil
  • 1 medium white onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 tsp kosher salt
  • 1 tsp chili powder
  • 1 tsp ancho powder
  • 1-2 chipotles in adobo
  • 1 tbsp adobo sauce
  • 1 16-oz can fire roasted tomatoes, chopped or whole
  • 4 cups vegetable stock
  • 2 15-oz cans black beans, drained
  • 1 lime
  • 2 cups tortilla chips

Toppings

  • sour cream
  • sliced avocado
  • chopped fresh cilantro
  • shredded cheddar cheese
  • minced jalapenos, pickled or fresh

Instructions

  • In a large pot heat the oil on medium until shimmery.
  • Add the onion, garlic, and kosher salt. Saute until the onion is soft and translucent, about 8 minutes. Turn down the heat if the onion or garlic start to brown.
  • Add chili and ancho powder. Stir to mix in and saute for 30 seconds.
  • Add chipotle, adobo sauce, tomatoes, and stock. Bring to a boil then reduce heat and let simmer for 15-20 minutes.
  • Take off heat and puree in a blender until smooth. (Be careful with the hot liquid and use a cloth over the lid.)
  • Pour it back in the pot and add the beans.
  • Squeeze in the juice of one lime. Then, stir and taste. Add more salt and seasonings if needed.
  • Bring to a simmer and serve with portions of tortilla chips broken up and stirred into the soup in each bowl.
  • Add the toppings of your choice.

Notes

  • Pureeing the Soup: This gives it extra body and makes it thick and rich.
  • Chipotle: One or two will depend on your heat tolerance. If you are not sure, use one and taste after it is pureed into the stock. (while still in the blender) Add another and puree if needed.
  • Onion: I prefer the white onion, but if yellow onions are what you have use those.
  • Beans: Pinto beans are also nice in the soup in place of the black.
Soup in white bowl with toppings and text overlay - Vegetarian Tortilla Soup.
Soup in white bowl with chips and text overlay - Vegetarian Tortilla Soup.

Related Posts:

  • Pantry Meals for Staying In
    Pantry Meals for Staying In
  • Tuscan White Bean Soup
    Tuscan White Bean Soup
  • Favorite Freezer Meals To Stock Up
    Favorite Freezer Meals To Stock Up
  • Simple Vegetarian Black Bean Soup
    Simple Vegetarian Black Bean Soup
  • Quick and Easy Black Bean Burgers
    Quick and Easy Black Bean Burgers
  • Lemon Ricotta Pasta with Fresh Herbs
    Lemon Ricotta Pasta with Fresh Herbs

Filed Under: 30 minute meals, gluten free, main courses, quick dinners, recipe, soups and stews, vegetarian, vegetarian mains Tagged With: avocado, beans, cilantro, lime, sour cream, tortilla chips

« Favorite Freezer Meals To Stock Up
Chicken Souvlaki Hummus Bowl »

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Don’t miss a post!

Get new recipes in your inbox every week!

Disclosure:

Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

Don’t miss a post!

Sign up here to have new recipes delivered to your inbox every week.

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Twitter

Spring Flings

Ingredient Spotlight: Rhubarb - With its deep, red stalks and intensely sour and puckery flavor, rhubarb is great in desserts as well as in stews and savory sauces. If all you know is strawberry rhubarb pie, you'll be impressed by rhubarb's versatility. | justalittlebitofbacon.com

Ingredient Spotlight: Cooking with Rhubarb

Leftover Lamb Gyros with Tzatziki Sauce - What to do with leftover lamb roast? Make these incredibly yummy lamb gyros and top them with a 5 minute tzatziki sauce. | justalittlebitofbacon.com

Leftover Lamb Gyros with Tzatziki Sauce

Moist Carrot Cake Cupcakes with Cream Cheese Frosting - Grinding up the carrots packs more carrots into each cupcake and makes these cupcakes extra moist and delicious! Creaming the butter and sugar together provides an extra tender crumb and a mostly flat top which is perfect for the lightly sweetened cream cheese frosting. | justalittlebitofbacon.com

Moist Carrot Cake Cupcakes with Cream Cheese Frosting

Strawberry Chocolate Chip Buttermilk Scones - This easy buttermilk scone batter is lightly sweetened and filled with fresh strawberries and bittersweet chocolate chips. Cut them into traditional wedges or pull out the heart-shaped cookie cutter and make these for someone you love. | justalittlebitofbacon.com

Chocolate Chip Strawberry Buttermilk Scones

This sweet and tangy summer raspberry salad with mixed greens, oranges, goat cheese, and almonds is an easy and delicious side. Perfect with grilled meats.

Raspberry Salad with Mixed Greens and Oranges

Healthy and easy! This roasted shrimp, asparagus, and potato sheet pan dinner will have food on the table in no time, but without a pile of pots to wash. | justalittlebitofbacon.com

Roasted Shrimp, Asparagus, and Potatoes – Sheet Pan Dinner

Reader Favorites

Cold sweet potato salad is topped with dried cranberries and pecans, then tossed with a maple syrup and mustard dressing. Perfect for summertime picnics and for the Thanksgiving table. | justalittlebitofbacon.com

Cold Sweet Potato Salad with Cranberries and Pecans

Authentic Italian marinara sauce is cooked low and slow to create a thick and flavorful sauce made in the manner of my family tradition. | justalittlebitofbacon.com

Authentic Homemade Italian Marinara Sauce

Beer Braised Pulled Chicken Tacos - These tacos feature slow cooked chicken braised in beer and finished with adobo sauce all layered with spicy coleslaw and guacamole. | justalittlebitofbacon.com

Beer Braised Pulled Chicken Tacos

Learn how to make the best homemade butterscotch sauce! This easy dessert sauce needs only a few minutes and a few ingredients for delicious old fashioned flavor! Use on ice cream, over cake, in buttercream frosting, and more. | justalittlebitofbacon.com #butterscotch #butterscotchsauce #dessertrecipes #dessertsauce #dessert

Old Fashioned Homemade Butterscotch Sauce

This easy flourless chocolate cake is amazingly dense, rich and decadent. Every bite is packed with intense bittersweet chocolate flavor. | justalittlebitofbacon.com

Easy Flourless Chocolate Cake

Easy, delicious, and full of bubbles! This pomegranate prosecco cocktail has everything you need for a great holiday drink. | justalittlebitofbacon.com

Pomegranate Prosecco Cocktail

Copyright © 2022 — Just a Little Bit of Bacon • All rights reserved. Privacy Policy • Disclaimer

Genesis Framework • Foodie Pro Theme • by Shay Bocks