Easy Vegetable Tortilla Soup

Easy Vegetable Tortilla Soup

"Black beans and an abundance of vegetables develop a delicious spiciness when cooked in a tomato broth and seasoned with cumin and fresh cilantro."
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30 m servings 242 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Heat the oil in a large pot over medium heat. Stir in the onion, garlic and red pepper; cook until tender, about 5 minutes.
  2. Add cumin and cook until fragrant, about 1 minute. Stir in tomatoes, broth, corn and black beans; bring to a boil.
  3. Reduce heat and simmer for 10 minutes to allow flavors to blend. Stir in cilantro and tortilla strips; adjust seasoning, including salt and pepper to taste. Ladle soup into bowls and serve with lime wedges.



Read all reviews 3
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Great flavor and very light. I will definitely try it again.

My husband, aka, the vegetable hater, even liked this one. However he did pick out his tomatoes. Making the toritilla strips crunchy by baking or frying them (I did both) made the soup.

This recipe has a strong emphasis on the "Vegetable" part of the name. However, if you want to play up the "Torilla" angle, I would recommend spicing it up with some fresh lime juice, a teaspoon...

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