Vegetarian Tortilla Soup

Vegetarian Tortilla Soup


"People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving."
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55 m servings 315 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1152 mg
  • 46%

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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  1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
  2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.


  1. 672 Ratings

Most helpful positive review

Okay, does no one else think that 3 cans of diced chile peppers makes this soup waaay too hot?!?! And I thought I liked my food spicy...apparently not! Other than that, we really like this rec...

Most helpful critical review

I made this soup vegan and while it is good it seemed to be lacking something. I used fresh peppers, two red and one orange, and a fresh onion. I think I may try roasting the peppers and maybe...

Okay, does no one else think that 3 cans of diced chile peppers makes this soup waaay too hot?!?! And I thought I liked my food spicy...apparently not! Other than that, we really like this rec...

Love it! I used 2 T. of cumin, 2 cans of chopped green chiles, 2 14.5 oz. cans of diced tomatoes (one plain, one with sweet onion), a 32 oz. container of organic vegetable broth and 14 oz. of w...

(*UPDATED 11/26/11*: This is by far the best recipe I've ever made. It continues to be my most popular recipe and receives raves from all who try it, and is my standby for pot luck suppers and d...

I love this recipe and have made (and frozen) it several times. I use vegetarian chicken stock for a little more flavor and sauté up fresh bell peppers (usually 2 reds and one orange) along with...

This was fantastic! A very forgiving and versatile recipe. I used fresh peppers and onions instead of frozen, and substituted frozen corn for canned, tomato sauce for the crushed tomatoes. I al...

We liked this soup alot. I do reccomend using less cumin though - we used half as much and it was plenty I think more might have blotted out the flavors of everything else. We also used only 1 c...

This is one of those perfect recipes- You don't have to follow it exactly and you can do lots of different things with it- and it will still satisfy you and everyone who came over to eat Tortil...

YUM! This soup is so good! I used fire roasted green chilies and added a can of black beans. I topped it with cheese, tortilla chips, avocado, green onions and a squeeze of lime. Definitely...

I made this for a Friday night soup dinner during Lent. It was a hit! Not a drop left, and I was asked for the recipe by all who tried it. I followed recipe exactly adding only rosemary, oreg...