Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

452 Reviews 21 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  DSYLVAN

“People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.”

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Adjust Servings

Original recipe yields 12 servings



  1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
  2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

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Reviews (452)

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Okay, does no one else think that 3 cans of diced chile peppers makes this soup waaay too hot?!?! And I thought I liked my food spicy...apparently not! Other than that, we really like this recipe. My changes: cut down on cumin (to 2 tsps.), added the can of black beans for protein, drained the corn, used 3 8oz. boxes of veggie broth and 2 cups of water (makes it cheaper to make and you don't notice the difference!). We also added a squeeze of lemon juice at the end (didn't have any lime), but I will definitely add more lime juice (1/3 cup of fresh squeezed) next time along with less chile peppers! This has the potential to be a great recipe, though, so I gave it 4 stars. Loved using the frozen peppers/onions...didn't know that product existed until this recipe! PS--I made it again using the lime juice and it was great! Also, substituted 28 oz. can of petite diced tomatoes for the crushed ones and we liked that better, too. I think we have finally found our veggie tortilla soup recipe!



Love it! I used 2 T. of cumin, 2 cans of chopped green chiles, 2 14.5 oz. cans of diced tomatoes (one plain, one with sweet onion), a 32 oz. container of organic vegetable broth and 14 oz. of water with 2 vegetable bouillon cubes, one can of black beans, and about 1/4 of a bag of frozen Trader Joe's roasted corn. Everyone loved it and my husband had some at 10 pm because he couldn't get the taste out of his head. Great as is, but when you serve it with Chile Lime Tortilla Chips and the avocado and cheese, it takes it to a whole new level. Thanks for a great recipe!



(*UPDATED 11/26/11*: This is by far the best recipe I've ever made. It continues to be my most popular recipe and receives raves from all who try it, and is my standby for pot luck suppers and dinner parties. It is incredibly forgiving and always scrumptious!) I've been craving vegetarian tortilla soup for almost a year now....and I found it! The soup really is so simple and DELICIOUS! The cumin is key to the authentic tortilla soup flavor. I added some chopped fresh mushrooms (just because) at the last five minutes with the corn, and I added a rinsed & drained can of black beans as well. I also topped it with a healthy squeeze of lime and some chopped fresh cilantro before serving. Thanks for the recipe!

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Amount Per Serving (12 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 37.2 g
  • 12%
  • Protein
  • 8.7 g
  • 17%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 1152 mg
  • 46%

Based on a 2,000 calorie diet



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Chicken Tortilla Soup I


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Vegetarian Tortilla Soup with Avocado