There’s nothing better than a steaming bowl of soup on a chilly day, and this Vegetarian Tortilla Soup delivers comfort and flavor in every spoonful. Filled with tender sweet potatoes, hearty black beans, vibrant vegetables and warm Mexican spices, it’s finished with crunchy baked tortilla strips. This vegan-friendly soup is freezer-safe, quick to make, and ideal for meal prep.
I love a classic chicken tortilla soup, but this meatless version keeps everything comforting while making the recipe accessible for vegetarians and vegans. Sweet potato and black beans are a favorite combination here—the sweet, creamy potatoes balance the earthy beans and bold spices for a rich, satisfying bowl.
Table of contents
- Why you’ll love this recipe
- Recipe ingredients
- Ingredient notes
- How to make vegan tortilla soup
- FAQs
- Recipe notes
- More soup recipes you’ll love
Why you’ll love this recipe
- This Vegetarian Tortilla Soup is a flavorful, plant-based take on a classic, featuring sweet potatoes, vegetables, and black beans.
- It’s filling enough to serve as a main dish and will please vegetarians, vegans, and anyone looking to cut back on meat.
- Highly adaptable—swap vegetables, adjust spice level, or change toppings to suit your taste.
- Ready in about 30 minutes and perfect for make-ahead meals or batch cooking.
Recipe ingredients
These ingredients create a balanced, flavorful soup, and most are easy to swap based on what you have on hand. The combination of sweet potato and black beans forms the hearty base, while spices and lime brighten the flavors.
Ingredient notes
- Sweet potatoes: Cubed sweet potatoes add creaminess and a touch of natural sweetness that complements the spices.
- Black beans: Use canned or cooked black beans, rinsed and drained. Substitute your favorite beans if desired.
- Aromatics: Red onion and garlic form the flavor base; white or yellow onion works fine as a substitute.
- Bell pepper: Red bell pepper adds sweetness and texture. Green or yellow peppers can be used instead.
- Jalapeño: Adds gentle heat—swap for poblano or use canned diced green chilies for milder spice.
- Corn: Fresh or frozen corn adds sweetness and color; omit or replace with another vegetable if needed.
- Diced tomatoes: Fire-roasted diced tomatoes deepen the smoky flavor, but plain diced tomatoes also work.
- Spices: Chili powder, ground cumin and smoked paprika provide classic tortilla-soup flavors. You can substitute a premade taco seasoning if preferred.
- Vegetable broth: Homemade vegetable stock gives the best flavor, but a good store-bought broth is fine.
- Lime: Fresh lime juice brightens and balances the soup.
- Cilantro: Adds freshness; if you don’t like cilantro, use flat-leaf parsley or chopped oregano.
- Tortilla strips: Homemade oven-baked tortilla strips are optional; store-bought tortilla chips also work well.
How to make vegan tortilla soup
This soup is quick and straightforward, with about 10 minutes of active prep and another 15–20 minutes of simmering.
Pro tip: Chop vegetables ahead of time to speed up dinner on busy nights.
See the recipe card below for exact measurements and full step-by-step instructions.
- Preheat the oven to 400°F (optional). Toss corn tortilla strips with olive oil and salt and bake until crisp, about 5 minutes.
- Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add minced garlic and the spices; cook another 30 seconds to release the aromas.
- Add the sweet potatoes, bell pepper, jalapeño and corn and sauté briefly for 2–3 minutes. Pour in the vegetable broth, then add the black beans and diced tomatoes. Season with salt and pepper and bring to a boil. Reduce heat and simmer 15–20 minutes, until sweet potatoes are tender.
- Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning. Serve hot with tortilla strips, avocado, radishes, or extra cilantro if desired.
FAQs
Yes. Replace the sweet potato and corn with lower-carb vegetables such as cauliflower, zucchini or extra leafy greens. For a grain-free crunchy topping, use a lower-carb tortilla alternative or skip the chips and top the soup with avocado slices instead.
Absolutely. Let the soup cool, then freeze in airtight containers or portioned meal-prep containers. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Crispy tortilla strips or chips, diced avocado, sliced radishes, chopped cilantro, lime wedges and a drizzle of hot sauce are all great options.
Recipe notes
- Make ahead: Prep vegetables a few days in advance to shorten cooking time on busy nights.
- Adjust vegetables, beans and spices to suit your preferences.
- To reduce carbs, substitute sweet potato and corn with cauliflower or other low-carb vegetables.
- Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
More soup recipes you’ll love:
- 35 Best soup recipes
- Autumn vegetable soup
- Butternut squash soup
- Carrot ginger soup
- Dairy-free corn chowder
- Mushroom barley soup
- Summer squash coconut curry soup
- Winter minestrone
Did you try this recipe? If so, please leave a review below and share a photo of your soup on social media — I’d love to see it!
Vegetarian Tortilla Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 red onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1.5 lbs sweet potato (about 2 medium), peeled and cut into 1″ cubes
- 1 red bell pepper, seeded and chopped
- 1 jalapeño, seeded and chopped
- 1 cup corn, fresh or frozen
- 5 cups vegetable broth
- 15 ounces black beans, rinsed and drained
- 14 ounces fire-roasted diced tomatoes
- 1 lime, plus extra for serving (optional)
- 1/4 cup cilantro, chopped
- Salt and pepper, to taste
Optional oven baked tortilla strips:
- 2 tablespoons olive oil
- 2 corn tortillas, sliced into strips
Instructions
-
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and spices and cook an additional 30 seconds.
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Add the sweet potato, bell pepper, jalapeño, and corn and sauté for 2–3 minutes. Add the vegetable broth, black beans, and diced tomatoes. Season with salt and pepper and bring to a boil. Reduce heat and simmer 15–20 minutes, until the sweet potatoes are tender.
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Remove from heat and stir in lime juice and cilantro. Adjust seasoning as needed. Serve warm with tortilla strips and lime wedges.
Optional: Prepare the tortilla strips while the soup cooks
-
Preheat oven to 400°F. Toss tortilla strips with olive oil and salt, then bake in a single layer for about 5 minutes or until golden and crispy.
Notes
- Pro tip: Prep vegetables ahead of time to make weeknight cooking faster.
- Customize vegetables and toppings to suit dietary preferences.
- For a lower-carb version, swap sweet potato and corn for cauliflower or other low-carb vegetables.
- Store leftover soup in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition
, Carbohydrates: 45 g
, Protein: 8 g
, Fat: 6 g
Nutrition is estimated using a food database and is provided as a guideline for informational purposes.
Note: This recipe was originally published in October 2017; step-by-step photos and extra notes have been added to improve clarity and detail.