Tortilla Soup
Warm up with a bowl of vegetarian tortilla soup, made with black beans instead of chicken. This soup recipe is so fresh and satisfying!
Updated by Kathryne Taylor on September 5, 2024
Do you enjoy tortilla soup? It’s one of my all-time favorites! Tortilla soup is fresh and flavorful, earthy and a little spicy. Topped with a big handful of crispy tortilla strips, it’s a light but satisfying meal for lunch or dinner. As a bonus, it tastes even better the next day.
Tex-Mex tortilla soups most often include shredded chicken, but it’s not unusual to find vegetarian tortilla soups in Mexico. I can’t call this recipe fully authentic, though. It’s a delicious variation on classic tortilla soup (Sopa Azteca) that you can make at home any time you get the craving.
In Mexico, you’ll find tons of regional variations and personal preferences for tortilla soup. For this recipe, I added black beans for some heft, as well as a red bell pepper because I love the flavor and texture it provides. I tried to keep the remaining ingredients in line with what you might find in Mexico, but to be honest, I have more personal experience with the Tex-Mex variations I’ve sampled over the years.
This recipe is a fully reworked version of an old tortilla soup recipe on the blog. Perhaps you’ve made that one and enjoyed it, but I tried it again recently and just knew I could build in more flavor along the way. If you want a copy of the original, I’ve saved a PDF of the recipe right here.
This soup is closer to the spin on tortilla soup in my cookbook, Love Real Food, which features an irresistible sweet-and-spicy interplay between sweet potatoes and jalapeño. Give that one a try, too!
Watch How to Make Tortilla Soup
Chili Pepper Options
You have several options when making this soup, which vary a bit in terms of authenticity, ease and ingredient availability. I’ve written options one and three into the recipe below, so you’ll be able to follow the recipe either way. Here they are:
Option 1) Chili peppers + blender (most authentic)
First, we’ll toast the peppers in a dry skillet to bring out their flavor, then we’ll roughly chop them and remove the stem and seeds. Then, we’ll blend the toasted peppers into the canned tomatoes and proceed. This option is great because it’s the most authentic and lends a gorgeous, fiery red color and extra body to the soup.
Option 2) Chili peppers + no blender (my least favorite)
Another option is to toast the peppers, then throw them into the pot with the liquid ingredients to simmer. This is method used for my old recipe, but I don’t like it as much as the other options. The chili pepper imparts some flavor to the soup, but not as much flavor as either of the other options. If you choose this route, simply discard the chili peppers before serving.
Option 3) Chili powder + no blender (easiest option)
This is the simplest option and honestly, it yields delicious flavor. You’ll just need to use fresh chili powder with good flavor. I’ve successfully used Frontier Co-op’s chili powder. This would also be a great time to use a fun specialty chili powder, like chipotle or ancho chili powder. If desired, you can moderate the spice level by using less chili powder in the beginning and adding more, to taste.
More Mexican Recipes to Try
These fresh recipes feature Mexican and Tex-Mex influences. View all Mexican recipes here.
- Black Bean Sweet Potato Enchiladas with Salsa Verde
- Chilaquiles Rojos
- Pinto Posole
- Spicy Black Bean Soup
- Vegetarian Stuffed Peppers
Vegetarian Tortilla Soup
Warm up with a bowl of vegetarian tortilla soup, made with black beans instead of chicken. This soup recipe is so fresh and satisfying! Recipe yields 4 servings.
Ingredients
- 2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste
- 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 large yellow or red onion, chopped
- 1 medium red bell pepper, chopped
- ¼ teaspoon fine salt, more to taste
- 4 cloves garlic, pressed or minced
- 2 teaspoons ground cumin
- 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
- 4 cups (32 ounces) vegetable broth
- 4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
- ¼ cup chopped fresh cilantro, divided
- 1 to 2 tablespoons lime juice, to taste
- Freshly ground black pepper, to taste
- Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream
Instructions
- If using dried chili peppers, toast them in a dry skillet over medium heat or directly over a gas flame with tongs, turning as needed. Toast until fragrant and turning darker all over—this can happen quickly, in just a minute or two. Set aside until the peppers are cool enough to handle, then roughly chop them, discarding the seeds and stem. Combine the canned tomatoes (along with their juices) and chopped peppers in the blender, and blend until smooth. Set aside.
- In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.
- Add the garlic and cumin (and chili powder, if using) and cook until fragrant, about 30 seconds to 1 minute. Add the tomato-chili pepper blend (or just plain tomatoes, if going the chili powder route) and cook for a minute, while stirring, to bring out its best flavor.
- Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.
- In the meantime, preheat the oven to 400 degrees Fahrenheit to make the crispy tortilla strips. Line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the tortilla strips with the remaining 2 teaspoons olive oil and a sprinkle of salt until lightly and evenly coated. Bake until the strips are crisp and starting to turn golden, about 8 to 12 minutes, tossing halfway. Set aside.
- Stir most of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Carefully taste the soup, and add more salt if the flavors don’t quite sing (I often add up to ¼ teaspoon salt). Add more lime juice if you’d like a little more zing.
- Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro and any additional garnishes of your choice. Leftovers will keep well for up to 5 days; rewarm individual servings and top with garnishes when serving. Or freeze individual portions for several months and add toppings after reheating.
Notes
Recipe adapted from the Black Bean Tortilla Soup with Sweet Potatoes from my cookbook, Love Real Food.
Make it gluten free: Use certified gluten-free corn tortillas or tortilla chips.
Make it dairy free/vegan: Don’t top with cheese or sour cream.
Dried chili pepper options: Any mild chili pepper will do. Choose from pasilla peppers, ancho peppers, Anaheim (California) peppers, or New Mexico peppers (Chiles del Norte). I have tried this soup with Anaheim and New Mexican chilis and both were quite mild.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Wow, this looks fabulous! I’ve always wondered about hominy, and never knew what to use it for. I also totally agree about heaven on earth including a 9pm sunset…these past few days have been rough! Great pictures as always!
This is my first hominy experience and I like it! I think. Its flavor isn’t as strong as corn. It really just adds texture to the soup. I think it’d be great without it, too.
this is truly a heavenly service. the idea of tortilla soup is amazing as well.
This sounds delicious. And thank you for introducing me to blue apron! My husband and I are organic farmers and we run a CSA, I love the idea of placing a few different recipe cards in the boxes. Brilliant!
Great idea! I’m sure the recipe cards will be a very welcome addition!
Oh gosh, that soup is gorgeous! Funny you should post about missing chicken tortilla soup, I was just thinking about how much I missed chicken tortilla soup!
Perfect! I have a soup for you. :)
Made something similar on Monday! It was delicious. I love your spin on it. I need to try this version. And good call on the Mexican cheese.
Would it be rude for me to demand this? Yes? Okay, but I really want it.
Not at all. Come over, I have leftovers! Just let me make myself decent first… totally still in my PJs.
There is so much goodness in this soup – I love all the fun flavours!
Hug ug ug. I want this soupa! Making it this week for sure.
This looks incredible. Pinning this for when I run out of dinner ideas. Love the addition of hominy, never used those before!
Mmmm. I love soup in the fall and this looks awesome!
I might have to make it this weekend :)
Yum, yum, yum! This looks great, Kate! Thanks for sharing :) I loooove tortilla soup.
I’ve tried blue apron, and it’s absolutely genius…and taste fantastic! I love this vegetarian take on tortilla soup!!
Ooh now you’ve got me dreaming about my foodie dream world! Same as you, it would be sunny and bright outside till 9pm. There would be no snow – ever. Fast food restaurants would be replaced with salad bars, juice bars, and some sort of Whole Foods To Go concept. I wouldn’t have to grocery shop for very much because I would have a huge backyard garden of all the fruits and veggies I need (and said garden would actually stay alive – I swear, I have a knack for killing anything green.) Oh, and you would be my favourite neighbour who makes me delicious tortilla soup… and pancakes. You’ve got crazy skill when it comes to pancakes! ;)
Oh, I also want a garden that stays alive! I wish we were neighbors! It’s not so fun to make pancakes and eat them all by myself.
Thank you for the nice recipe.
I don’t think I’ve ever attempted a veg version of tortilla soup either, which is kind of shameful and just…sad. Definitely loving this version with it’s fresh flavors and hearty comfort-ful-ness.
I adore this soup!! It is gorgeous, Kate! Can I please come for dinner? I can bring cupcakes or pomegranate + butternut + Kale pizza! :)
I completely agree, grocery delivery is my idea of heaven. So is this soup – a must on a chilly evening!
I just made a chicken tortilla soup but I can’t wait to try your version with hominy!
I’m going to make this next week. It’s going to be cold and rainy so this soup will be perfect!
I’ve always wanted to try Blue Apron out. Maybe now I will. This looks great!
I never even had a chance to try tortilla soup before I went vegetarian — this sounds DELICIOUS
Hope you’ll give this tortilla soup a try, then! It’s better than any of the chicken tortilla soups I ordered at restaurants.
FIND A WHITE DRESS because I am coming over to MARRY you! This looks a-MAZ-ing!
(also, I’m kidding–I’m gay, married, and thoroughly entrenched in the world of parenting a toddler–but my family is going to love this soup!)
Wow! Blue Apron is a really fun idea! What a perfect gift idea!!
I was an intern this past summer at FreshRealm and it was awesome! They are a meal kit delivery service and the ingredients are already pre-chopped and portioned out making it super easy and quick to make your meal. Here is the site if you want to take a look: freshrealm.co.
Thanks for the recipe. Turned out too thick. The recipe also didn’t specify the size of the onion. Thanks :-)
Veronica, I’m sorry to hear that the soup wasn’t quite right. My soup was a little on the thick side, but I liked it that way. I believe you could thin out the soup with more broth if you’d like. I’ll also edit the recipe to specify a medium onion.
I love tortilla soup (although I rarely have it). Thanks for this recipe; I’ll have to try it soon!
I have had such a hard time finding just the right recipe for a vegetarian tortilla soup, but you’re right that vegetarian options often have a nice, clean fresh taste that their counterparts often lack. I can’t wait to whip this up soon to usher in the dark days–I’ll have to let you know how it goes. Thanks, Kate!
Please do, Ala!
made this last night & absolutely LOVED it! the combination of flavors are wonderful. my husband said it was one of the best things i’ve made. =)
*the combination of flavors IS wonderful. ;-)
Thank you, Carmen!
I just made this for dinner for my boyfriend and me. Delicious! I used a poblano pepper (they’re my favorite) and two jalapeños. The spice level was perfect. My boyfriend is a big meat guy but he really, really liked the soup, even having seconds on a full stomach!
Rebecca, I’m so glad to hear that you both enjoyed the soup! I’m going to throw in an extra jalapeño the next time I make it!
What a beautiful soup. Tortilla soup is one of my fave soups.
My daughter and I fixed this on New Year’s Eve. It was soooooo delicious! The only thing we decided we’d do differently next time is to put in less hominy. I loved the added crunch that the radishes added!
Thanks, Jan! I’m so glad you both enjoyed the soup. Thank you for commenting!
Love this recipe and everything from the Mexican recipe list especially! I host Wine Night every Thursday and we have made our way through your entire favorite Mexican recipes list. This was tonight’s and a big hit. Thanks for making me look so good (though I do give you the credit, always!). I used Muir Glen Organic Fire Roasted Adobo Seasoned canned tomatoes on this (as well as the other canned tomato requiring recipes on that list) and they are a DELICIOUS addition. Thanks for your recipes! Love your blog.
Krystal, your comment made my day! Thank you. I’ll have to cook some of these recipes for my girls at girls night. I didn’t know that Muir Glen offers adobo-seasoned tomatoes—I’ll keep an eye out for them! Thanks again for the comment.
Kate this soup is delicious, thanks so much for sharing!
Hello, I’m mexican. This recipe is more like a vegan pozole than a tortilla soup, sounds good I’ll try it. Thanks for sharing
Daniela, I’m sure you’re right. I really enjoyed the soup, hope you do, too!
Looks delicious! I’m looking for more vegetarian entrees to start reducing the number of times we eat meat. If using the poblano pepper, do you roast it the same way you would the chili pepper? Thank you!
Hi Ann! You could roast it (then peel off the burnt skin and chop) for more flavor, but it would be easier to sauté it. See step #4 for directions. Hope you love the soup!
Thank you! I missed the reference in step 4 when I first looked at the recipe.
This is so beautiful and fantastic! Your post inspired my vegan Loaded Tortilla Soup, I absolutely love your entire blog! Thank you :)
When my baby and I make this soup we always add peanut butter and roasted/salted cashews. I know, it sounds weird, but I think it makes the soup richer and fattier so you never miss the chicken.
Sounds like a good idea to me! Thanks, Evelyn!
Just made this for dinner tonight and it was delicious. My husband went back for thirds:) We’re not vegetarians but I try to make meatless dinners at least twice a week. Usually my husband complains but not tonight. Can’t wait to try out some more of your recipes.
Thank you, Rebecca! I’m so glad you two are enjoying my soups! :)
THE BEST! Made it last night, everyone loved it and went back for more, so fresh and delicious, I’m so stoked I found your recipes! Have you got a recipe book out yet? YOU SHOULD!!
Hooray, thanks Jules! Hoping to have cookbook news soon. :)
Both my husband and I went back for seconds… And thirds. This has joined our regular rotation of Sunday double-batch recipes to set us up for lunches through the week. We don’t have much time to cook, so I’m always on the hunt for yummy and nutritious dishes that are hearty enough to last a few days. Winner-winner-blackbean-dinner!
Perfect! Thanks, Charissa!
Made this last night with a couple of alterations due to what I had in my pantry :) Subbed a can of pinto beans for the hominy and used fire roasted tomatoes.
Delicious! Next time I’m doubling the recipe! I thought I’d have enough to put a couple jars in my freezer, but we decided to have seconds (even though we were full!). Got a big tick of approval from omni Partner as well.
Thanks, Fleur! Glad you both enjoyed the soup. Your version sounds great.
After obsessing over this recipe for a few days, I finally pulled the trigger, bought all the ingredients and got busy in the kitchen. I used the poblano vs. the chili pepper and followed the recipe exactly. It turned out great. Beautiful color and great taste. I added some sour cream to each serving bowl along with the other garnishes and it created a yummy, creamy consistency. It also made more than I thought but doubling and freezing isn’t a bad idea. It even passed the test with my carnivore boyfriend. I will definitely be adding this to the repertoire. Thanks!
Awesome!!! Thank you, Caroline!
Hey Kate (and cookie)…
I am a food enthusiast hailing all the way from Barrow, Alaska.
I used to be a MO Springfieldian. Long story short I moved here for work.
Another long story really short, I have a nanny who is vegetarian. Before she arrived here I was going almost vegetarian until I found myself with the need to come up with more vegetarian cooking in my kitchen. I do almost all the cooking in my Barrow, Kitchen. I do however, not skimp on organic veggies and organic ingredients. I buy a lot of my veggies and fruits here: fullcircle.com due to the fact that I live on the top of the world… Focus Drew! Ok, anyway your tortilla soup is a good variant of the tortilla soup (with chicken) I have made. I did love the idea of tasting it with wine that sounds fantastic like commenter said.
Thanks so much for sharing your cooking goodness and for inspiriting many of us to seek our own taste of heaven. Please keep posting more recipes!
Question: Do you like to make breads? Just wondering since that is a new avenue I am exploring as well…
Gracias!
Drew Lopez
Hey Drew, thank you for your comment! Sounds like you are quite the cook. I haven’t gotten into baking real bread, just quick breads. Maybe that will change someday!
Just made this tonight, loved it! I doubled the tomatoes (28oz), added some leftover cubed potatoes I had in the fridge, and replaced hominy with frozen sweet white corn. I couldn’t find a dried chili pepper so I used a fresh one (minced and added with the jalapeno) and it worked well. So yummy!
Thank you, Paige! Really glad to hear it!
This turned out amazing! If you’re not incredibly skilled in the kitchen -but looking to wow some picky eaters while keeping the meal healthy and fresh – this is the perfect recipe. I will definitely be making this again. Thank you!
Thank you, Nicole! Really glad to hear it!
I rarely leave comments on recipes but I decided to make this soup tonight and all I can say is WOW!! So simple, tasty and fresh. What a fantastic recipe. I’m originally from San Diego but I currently live in Dublin, Ireland so finding some of these ingredients was tricky enough. I replaced the hominy with sweet corn, added extra jalapenos, and had to use mild cheddar instead of queso fresco (unfortunately). I’m so glad I decided doubled the recipe because it turned out a million times better than I expected. Thanks for sharing!
Lauren, I’m so glad you managed to make this soup in Dublin! I’m impressed. Glad you loved it!
I also rarely comment on the many food blogs I follow, but this was so awesome. I made it tonight for dinner and my husband and I were all smiles. Kids ate it up too! Thanks for always being such a trusty resource. You are one of about 4 food blogs that never disappoint!!!
Hooray! Thank you, Stacy. That means a lot!
I made this last night – the weather just turned colder in Los Angeles and it was the PERFECT weeknight dinner! I’ve been craving a good tortilla soup for a while, and this was better than any restaurant tortilla soup I’ve tried. The ingredients were easy to find, as there are plenty of Mexican markets around LA with smoked chili peppers, hominy and queso fresco, and the flavors together were terrific. I’m a wuss when it comes to spice, so I only added a very small amount of jalapeno and it was not spicy at all. Thank you for my new favorite soup recipe!
Hey Allie! I’m so glad you loved this tortilla soup. Thank you for letting me know!
I made this recipe this week as part of an ongoing effort to transition my husband and I into “mostly vegetarian with an occasional splash of meat” people. It was fantastic and easy to make, though I did make a few changes.
I couldn’t find the smoked poblano, so I added in 1 tsp of smoked paprika, and a few heavy dashes of tabasco sauce for smokey heat. I bought tortilla strips from the salad section of my grocery store. These two changes made this recipe SUPER fast, as I skipped the first 3 steps. I think you could probably use crumbled up tostadas as well for the tortilla strips.
My husband loved this, and we ate all the leftovers. A true testament to its tastiness.
Thank you, Julia! Great tips. You’re in the right place for vegetarian recipes! :)
Great Recipe! Made it for a dinner gathering and every one loved it!
Thanks for sharing your recipes.
This is DELICIOUS! I highly recommend this recipe! I could eat this every day. FYI I substitute chipotle in adobo for the poblano pepper and sweet corn for the hominy. YUM! In Canada, those ingredients aren’t readily available at the grocery although can be found in specialty markets. I’m just lazy :) .
Thanks, Krista! Those sound like perfect subs, thank you for sharing.