This Vegetarian Tortilla Soup is a vibrant, soul-warming dish that brings together bold flavors and satisfying textures in every spoonful. Think smoky roasted tomatoes, tender black beans, and sweet corn, all swimming in a rich, spiced broth. Crispy tortilla strips and creamy avocado add the perfect crunch and creaminess, making each bite a delightful contrast. Ready in just one hour, it’s a fuss-free meal that feels indulgent yet nourishing.

Packed with fresh ingredients and aromatic spices, this soup is a feast for the senses. The zesty lime and cilantro brighten the dish, while the hint of chili adds a gentle warmth. Whether it’s a cozy weeknight dinner or a crowd-pleasing weekend treat, this recipe delivers comfort and flavor effortlessly. You’ll love how it’s both hearty and light, proving that vegetarian meals can be just as satisfying as any other.

What You’ll Need for Vegetarian Tortilla Soup?

2 dried Guajillo or ancho chiles (substitute with 1-2 tablespoons chili powder if unavailable)
8 corn tortillas (divided: 1 for blending, 7 for crispy strips)
2 (14-ounce) cans diced fire-roasted tomatoes
2 tablespoons avocado oil, plus more for drizzling (substitute with olive oil)
1 large white onion, diced (reserve ⅓ cup for topping)
1½ teaspoons sea salt, plus more to taste
1 teaspoon ground cumin
¼ teaspoon dried oregano
3 garlic cloves, grated
4 cups water or vegetable broth, plus more as needed
3 cups cooked black beans, drained and rinsed (canned works too)
1½ cups fresh or frozen corn kernels (from about 2 ears fresh)
Freshly ground black pepper, to taste
For serving: Diced avocado, sliced radishes, fresh cilantro, crumbled Cotija cheese, lime wedges

How to Make Vegetarian Tortilla Soup

Preheat the oven to 375°F and line two baking sheets with parchment paper.
Prepare the chiles: Use kitchen scissors to slice off the stems and cut them open vertically. Toast in a dry skillet over medium heat for 1-2 minutes per side until soft and fragrant. Add 1 tortilla to the skillet and toast until puffed and fragrant.
Blend the base: Place the toasted chiles and tortilla in a blender with the tomatoes. Blend until smooth.
Cook the soup: Heat 2 tablespoons avocado oil in a large pot over medium heat. Add the onion and salt, and cook for 8 minutes until softened. Stir in the cumin and oregano, and cook for 30 seconds until fragrant. Add the tomato mixture and cook for 2 minutes. Stir in the garlic, water, and beans, and simmer for 20 minutes. Add the corn and simmer for 10 more minutes.
Make crispy tortilla strips: Cut the remaining tortillas into thin strips. Place on the prepared baking sheets, drizzle with avocado oil, sprinkle with salt, and toss to coat. Bake for 10-15 minutes until crispy.
Adjust consistency: If the soup is too thick, stir in a little more water or broth to reach your desired consistency. Season with salt and pepper to taste.
Serve: Ladle the soup into bowls and top with crispy tortilla strips, reserved diced onion, avocado, radishes, cilantro, and Cotija cheese. Serve with lime wedges for squeezing.

Creative Toppings to Elevate Your Soup

While the recipe suggests classic toppings like avocado, radishes, and Cotija cheese, feel free to get creative! Try adding a dollop of sour cream or Greek yogurt for creaminess, or sprinkle on some pickled jalapeños for extra tang and heat. For a crunchy twist, tortilla chips or roasted pumpkin seeds make excellent additions.

How to Store and Reheat Like a Pro

Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. For the crispy tortilla strips, store them separately in a paper bag at room temperature to maintain their crunch.

Quick Swaps for Recipe Variations

This soup is incredibly versatile! Swap black beans for pinto or kidney beans, or use quinoa instead of corn for a protein boost. If you’re short on time, skip toasting the chiles and tortillas and use store-bought enchilada sauce as a shortcut. For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.

Time-Saving Tips for Busy Cooks

To cut down on prep time, use pre-diced onions and pre-grated garlic from the store. You can also toast the chiles and tortillas in advance and store them in an airtight container. If you’re in a rush, skip baking the tortilla strips and use store-bought tortilla chips instead for a quick topping.

Essential Equipment for Perfect Results

A high-speed blender is key for achieving a smooth tomato-chile base. A Dutch oven or large pot works best for simmering the soup evenly. For the crispy tortilla strips, a rimmed baking sheet and parchment paper ensure they bake evenly without sticking.