While most tortilla soups are loaded up with chicken, I’m here to say that the meat is not needed in this one! This grain-free vegetarian tortilla soup is hearty, filling, and delicious, even without the chicken.
Another not-so-traditional addition to this tortilla soup is diced sweet potato. I threw those in because, one, I had a whole bag of them and two, they bulk it up a little bit more. Other main players include black beans, diced tomatoes, green chiles, and a whole lot of onions and garlic.
Making your own tortilla strips is also way easier than I imagined. Four simple steps: 1. Slice tortilla into strips 2. Spray with oil and line up on a baking sheet. 3. Bake for 8-10 minutes. 4. Toss in a bowl with salt, paprika and garlic powder while hot. Done!
A note on toppings: Toppings are highly recommended. In my opinion, the more the better. You’ll see jalapenos in that photo, but I definitely did not eat those guys. My spice tolerance is embarrassingly low. If you like spicy, definitely add jalapenos both into and on top of the soup! Other toppings include: sour cream (or plain Greek yogurt), cilantro, diced red onion, avocado, cheddar cheese, lime juice. And of course, a heavy hand of your homemade tortilla strips. Am I missing any other toppings??
vegetarian tortilla soup recipe:
One of the best things about this recipe is the ability to customize! Feel free to vary out the beans you use, the level of spiciness, and all of the toppings! This can easily be made vegan if you don’t use cheese and sour cream as toppings.
Vegetarian Tortilla Soup with Sweet Potatoes
Ingredients
- 1/2 of a large red onion diced
- 2 small sweet potatoes diced
- 4 cloves garlic minced
- 2 Tbsp avocado oil
- 1 can diced tomatoes 14 oz
- 1 can diced green chiles 4 oz
- 1 can black beans 14 oz
- 32 oz vegetable broth
- 1 tsp salt or to taste
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/8 tsp cayenne powder
- 4 tortillas cassava flour (Siete)
- 1 small avocado
- 1/4 cup Sour cream/Plain Greek yogurt optional
- 1/4 cup Cheddar cheese shredded, optional
- 2 limes cut into wedges
- 1/4 cup cilantro leaves
- 1-2 jalapenos seeds removed; optional
Instructions
- Heat avocado oil in a large pot on medium heat. Add red onion and garlic, sweat down for 3-4 minutes. Add jalapeno, if using.
- Add black beans, canned tomatoes, canned green chiles, vegetable broth, and all spices. Mix well and bring to a boil.
- Reduce and simmer for 20-25 minutes, stirring occasionally. Add more salt or spices to taste, if needed.
- OPTIONAL: Use hand immersion blender to partially blend soup for a creamier texture.
- Meanwhile, preheat oven to 400*F.
- Cut tortillas into small strips. Spray a baking sheet with avocado oil spray. Line up strips without touching. Spray the tortillas with avocado oils pray. Bake for 8-10 minutes, keeping an eye on them.
- Once golden brown, immediately toss tortilla strips in a bowl with salt, paprika, and garlic powder.
- Add tortilla strips and desired toppings to bottom of bowl and top with soup. Add additional toppings to the top of soup.
want more soup recipes?
Try out my Curried Carrot Coconut Soup or Roasted Cauliflower and Potato Soup.
Cookie and Kate also has a delicious vegetarian tortilla soup recipe!
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