Vegetarian Tortilla Soup Recipe with Avocado and Lime

There’s nothing better on a chilly day than a warm, comforting bowl of soup. This Vegetarian Tortilla Soup is a satisfying meatless version of the classic: it’s loaded with tender sweet potatoes, hearty black beans and colorful vegetables, finished with crunchy oven-baked tortilla strips. It’s freezer-friendly and ideal for meal prep.

I love traditional chicken tortilla soup, but this meatless version is a delicious twist. Sweet potatoes and black beans are a favorite combination — the natural sweetness of the potatoes pairs beautifully with warm Mexican-style spices and the creaminess of the beans for a well-balanced, hearty soup.

Why you’ll love this recipe

• This vegetarian tortilla soup delivers the familiar flavors of tortilla soup in a vegan, meat-free version using sweet potatoes, black beans and vibrant vegetables.
• Satisfying and nourishing, it works well for weeknight dinners and will appeal to the whole family.
• Flexible: swap veggies or beans as needed and customize toppings to taste.
• Quick to prepare — about 30 minutes from start to finish — and excellent for meal prep or freezing.

Recipe ingredients

The ingredient list is straightforward and easy to adapt. Use the vegetables and beans you prefer or have on hand.

Ingredient notes

• Sweet potatoes: Cubed sweet potatoes add body and a pleasant natural sweetness that complements the spices.
• Black beans: Canned or homemade black beans both work well. Rinse canned beans before adding to the soup.
• Aromatics: Red onion and garlic build the base flavor. White or yellow onion can be used as substitutes.
• Red bell pepper: Provides sweetness and texture; green or yellow bell pepper may be used instead or omitted.
• Jalapeño: Adds a touch of heat. Replace with poblano, another chili, or a small can of diced green chiles if preferred.
• Corn: Fresh or frozen corn works well; it can be omitted for a lower-carb version.
• Diced tomatoes: Fire-roasted diced tomatoes bring depth, but regular diced tomatoes are fine too.
• Spices: Chili powder, ground cumin and smoked paprika are used here. You can substitute a taco seasoning mix if you prefer.
• Vegetable broth: Use homemade or your favorite store-bought broth.
• Lime: Fresh lime juice brightens all the flavors at the end.
• Cilantro: Adds a fresh finish; substitute parsley if you don’t like cilantro.
• Tortilla chips: Homemade oven-baked strips or store-bought chips both work for topping the soup.

How to make vegan tortilla soup

This soup is simple and comes together quickly. Most of the work is a short sauté and a simmer while the sweet potatoes become tender.

Pro tip: Chop the vegetables up to a few days ahead to make weeknight assembly faster.

1. Optional: Toss tortilla strips with olive oil and a pinch of salt and bake at 400°F (about 200°C) until crisp, roughly 5 minutes.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic, ground cumin, chili powder and smoked paprika and cook for 30 seconds until fragrant.
3. Add the cubed sweet potato, chopped red bell pepper, chopped jalapeño and corn. Sauté 2–3 minutes, then pour in the vegetable broth. Add the black beans, diced tomatoes, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer 15–20 minutes, or until the sweet potatoes are tender.
4. Remove from heat and stir in fresh lime juice and chopped cilantro. Adjust seasoning if needed. Serve warm topped with tortilla chips and extra lime wedges if desired.

FAQs

Recipe notes

• Prep vegetables ahead to make this recipe faster on busy nights.
• Customize with your favorite beans, vegetables and spices.
• For a lower-carb version swap sweet potato and corn for cauliflower or other low-carb veggies.
• Store leftovers in the refrigerator 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 soup
• Winter minestrone soup

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your version.

Vegetarian Tortilla Soup

Servings: 8

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

A hearty vegetarian tortilla soup packed with sweet potatoes, black beans and plenty of Mexican-inspired flavor. Topped with oven-baked tortilla strips, it’s perfect for meal prep and freezing.

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 more 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

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic, cumin, chili powder and smoked paprika; cook about 30 seconds until fragrant.
2. Add the sweet potato, bell pepper, jalapeño and corn. Sauté 2–3 minutes, then add the vegetable broth, black beans and diced tomatoes. Season with salt and pepper. Bring to a boil, reduce heat and simmer 15–20 minutes until the sweet potatoes are tender.
3. Remove from heat and stir in lime juice and cilantro. Adjust seasoning as needed. Serve with tortilla chips or baked tortilla strips and lime wedges.
4. To make the optional strips: preheat oven to 400°F (200°C). Toss tortilla strips with olive oil and salt, spread in a single layer and bake 4–6 minutes until golden and crisp.

Notes

• Prep the vegetables ahead of time to speed up dinner on busy nights.
• Customize the soup by swapping vegetables or beans, or adjusting spices to taste.
• For a lower-carb version, replace sweet potato and corn with cauliflower or other low-carb vegetables.
• Refrigerate leftovers up to 5 days or freeze for up to 3 months.

Nutrition (approx.)

Calories: 260 kcal · Carbohydrates: 45 g · Protein: 8 g · Fat: 6 g · Fiber: 10 g · Sodium: 723 mg · Vitamin A: 13387 IU · Vitamin C: 29 mg

All recipes and images © Flavor the Moments.

This recipe was originally published in October 2017. Step-by-step photos and additional information have been added.