This easy vegetarian tortilla soup recipe features a hearty blend of beans, fire-roasted tomatoes, and Mexican-inspired seasoning, topped with crunchy oven-baked tortilla strips and avocado for a flavorful, meatless meal in just over 30 minutes.
This vegetarian tortilla soup is rich, cozy, and full of bold Tex-Mex flavor. The broth is made with fire-roasted tomatoes, beans, and a small but mighty bit of dark chocolate, which adds depth and a subtle richness without tasting sweet. Finished with crispy tortilla strips on top, it’s the kind of soup that feels hearty and satisfying while still being simple and comforting.
I’m a big fan of Tex-Mex flavors, and I’m always looking for ways to put a fresh spin on the classics. This soup hits all those notes I love—smoky, savory, and deeply flavorful. If you’ve tried my poblano pumpkin seed enchiladas , you’ll recognize some of the same vibes here, and honestly, I think they’d be perfect together on the dinner table.
Key ingredients in vegetarian tortilla soup
- Tortillas: The best part about this vegetarian tortilla soup recipe just may be those crunchy homemade tortilla strips served on top. For the best flavor and crunch, go for high-quality corn or flour tortillas without any additives or preservatives. If you’re in a rush, skip the homemade tortilla strips and use store-bought chips instead.
- Jalapeño: To make sure no one gets too much spice in one bite, chop up the jalapeño very finely using a sharp knife. You can also remove the seeds for a less spicy broth, or leave them in if you like a little heat.
- Fire-Roasted Tomatoes: Swap crushed tomatoes for fire-roasted tomatoes for a smoky flavor.
- Beans: For some added body, this vegetarian tortilla soup recipe calls for both canned pinto beans and black beans. Make sure to drain and rinse your beans thoroughly before adding them to the pot.
- Vegetable Stock: Use homemade or store-bought. Low sodium is best for this recipe because it gives you more control over the salt content.
- Dark Chocolate: This one is optional, but a few squares of dark chocolate help thicken the broth and add richness. A slightly bitter taste does come through, so if you’re cooking for anyone with sensitive taste buds you may want to omit it.
What to serve with vegetarian tortilla soup
Tortilla soup is all about the toppings so don’t be afraid to really load it up! Here are some of our favorite topping ideas:
- Ripe avocado
- Fresh lime juice
- Chopped cilantro
- Cooked brown or white rice
- Sour cream
- Shredded cheese or cotija
- Pickled Jalapeños
Vegetarian Tortilla Soup Recipe
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Ingredients
- ▢ 4 small corn tortillas – cut into strips (can sub flour tortillas)
- ▢ 3 tablespoons olive oil (divided)
- ▢ 1 small yellow onion (diced)
- ▢ 4 cloves garlic (minced)
- ▢ 1 medium red or green bell pepper (chopped)
- ▢ 1 jalapeño (minced)
- ▢ 2 teaspoons smoked paprika
- ▢ 2 teaspoons cumin
- ▢ 1 teaspoon oregano
- ▢ 28 ounce can fire-roasted tomatoes
- ▢ 2 14-ounce cans pinto beans (drained and rinsed)
- ▢ 14 ounce can black beans (drained and rinsed)
- ▢ 3 cups vegetable stock
- ▢ ½ ounce dark chocolate (optional)
- ▢ 1 teaspoon sea salt (to taste)
- ▢ Avocado, fresh lime juice and cilantro (for serving)
Instructions
- Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper. Toss the tortilla strips with 1 tablespoon of oil and a generous pinch of salt. Spread evenly on the baking sheet, being careful not to overcrowd. Bake for 15-20 minutes, tossing halfway, until golden brown. Let cool completely before serving. 4 small corn tortillas – cut into strips, 3 tablespoons olive oil
- While the tortilla strips bake, make the soup. Heat the remaining 2 tablespoons of oil in a large pot over medium heat. When shimmering, add the onion and sauté until translucent, about 5-8 minutes. Add the garlic, bell pepper, jalapeño, and spices. Cook for another 3-4 minutes, until fragrant. 1 small yellow onion, 4 cloves garlic, 1 medium red or green bell pepper, 1 jalapeño, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 teaspoon oregano
- Pour in the fire-roasted tomatoes, beans, and vegetable stock. Bring the pot to a boil then reduce the heat to low and simmer uncovered for 10 minutes. Stir in the dark chocolate if using and season generously with salt, adding more to taste if needed. 28 ounce can fire-roasted tomatoes, 2 14-ounce cans pinto beans, 14 ounce can black beans, 3 cups vegetable stock, ½ ounce dark chocolate, 1 teaspoon sea salt
- To serve, divide the soup among bowls and top with tortilla strips, avocado, chopped cilantro, and a squeeze of lime juice. Avocado, fresh lime juice and cilantro
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More Tex-Mex Recipes to Try
- Cilantro Lime Rice and Black Bean Stuffed Peppers
- BEST Chicken Tortilla Soup
- Easy Vegetarian Chili Recipe
- Corn Salsa
Vegetarian Tortilla Soup Recipe
Ingredients
- 4 small corn tortillas - cut into strips , can sub flour tortillas
- 3 tablespoons olive oil , divided
- 1 small yellow onion , diced
- 4 cloves garlic , minced
- 1 medium red or green bell pepper , chopped
- 1 jalapeño , minced
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- 28 ounce can fire-roasted tomatoes
- 2 14-ounce cans pinto beans , drained and rinsed
- 14 ounce can black beans , drained and rinsed
- 3 cups vegetable stock
- ½ ounce dark chocolate , optional
- 1 teaspoon sea salt , to taste
- Avocado, fresh lime juice and cilantro , for serving
Instructions
- Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper. Toss the tortilla strips with 1 tablespoon of oil and a generous pinch of salt. Spread evenly on the baking sheet, being careful not to overcrowd. Bake for 15-20 minutes, tossing halfway, until golden brown. Let cool completely before serving. 4 small corn tortillas - cut into strips, 3 tablespoons olive oil
- While the tortilla strips bake, make the soup. Heat the remaining 2 tablespoons of oil in a large pot over medium heat. When shimmering, add the onion and sauté until translucent, about 5-8 minutes. Add the garlic, bell pepper, jalapeño, and spices. Cook for another 3-4 minutes, until fragrant. 1 small yellow onion, 4 cloves garlic, 1 medium red or green bell pepper, 1 jalapeño, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 teaspoon oregano
- Pour in the fire-roasted tomatoes, beans, and vegetable stock. Bring the pot to a boil then reduce the heat to low and simmer uncovered for 10 minutes. Stir in the dark chocolate if using and season generously with salt, adding more to taste if needed. 28 ounce can fire-roasted tomatoes, 2 14-ounce cans pinto beans, 14 ounce can black beans, 3 cups vegetable stock, ½ ounce dark chocolate, 1 teaspoon sea salt
- To serve, divide the soup among bowls and top with tortilla strips, avocado, chopped cilantro, and a squeeze of lime juice. Avocado, fresh lime juice and cilantro
