Creamy Vegetarian Tortilla Soup

Creamy Vegetarian Tortilla Soup – Easy Weeknight Recipe

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Warm, comforting, and full of bright Southwestern flavors, Creamy Vegetarian Tortilla Soup is a weeknight lifesaver that smells like toasted cumin and lime the moment it hits the pot. Silky tomato-and-vegetable broth, tender black beans and sweet corn, and crisp tortilla strips create a satisfying bowl that’s easy for beginner cooks to master.

Why You’ll Love ThisCreamy Vegetarian Tortilla Soup Recipe

  • Quick and easy to prepare—ready in about 30–40 minutes for busy evenings.
  • Uses simple, wholesome ingredients you can find year-round.
  • Flexible and family-friendly—easy to customize for spice level or creaminess.

A Little Background

This style of tortilla soup draws on classic Mexican-inspired flavors—tomato, cumin, garlic and lime—combined with the crunchy contrast of fried tortilla strips. Vegetarian versions swap chicken for beans and vegetables while keeping the comforting, slightly smoky profile. It’s a perfect bowl for cooler nights or anytime you want a hearty, meat-free meal that still feels indulgent.

Key Ingredients for perfect Creamy Vegetarian Tortilla Soup

  • Diced tomatoes (fire-roasted): adds a bright, slightly charred base flavor.
  • Black beans: provide protein and a creamy texture when lightly mashed.
  • Sweet corn: adds pops of natural sweetness and texture.
  • Vegetable broth: builds the savory, flavorful soup foundation.
  • Crema or Greek yogurt: gives the soup its signature creamy finish without dairy-heavy richness.

Step-by-Step Instructions to make Creamy Vegetarian Tortilla Soup

  1. Heat oil in a large pot over medium heat. Sauté chopped onion and minced garlic until soft and fragrant, about 3–4 minutes.
  2. Add diced bell pepper (or poblano), chili powder, ground cumin and smoked paprika; cook another 2 minutes to bloom the spices.
  3. Stir in fire-roasted diced tomatoes, drained black beans and corn. Pour in vegetable broth, bring to a simmer, and let the flavors meld for 10–15 minutes.
  4. For a creamier texture, remove a cup of the soup and puree it, or use an immersion blender to partially blend the pot. Return to the pot, stir in crema or Greek yogurt, and finish with lime juice, chopped cilantro, salt and pepper to taste.
  5. Serve hot topped with crispy tortilla strips, diced avocado, shredded cheese or a squeeze of extra lime.

Pro Tips & Variations

  • For deeper flavor, sauté the spices briefly in the oil before adding liquids to release their aroma.
  • Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stove and add a splash of broth if too thick.
  • Variations: swap black beans for pinto beans, use roasted poblano for more heat, or stir in shredded jack cheese for extra richness.

Serving Suggestions

Serve this soup with warm corn tortillas or a crisp green salad for a complete meal. Garnish with avocado slices, chopped cilantro, lime wedges and crunchy tortilla strips. It pairs nicely with a cold Mexican lager, iced tea or a simple margarita for a festive dinner.

Creamy Vegetarian Tortilla Soup

Creamy Vegetarian Tortilla Soup

A cozy, veggie-packed tortilla soup made luxuriously creamy with a quick blend and a touch of cream cheese—zesty, hearty, and weeknight-easy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine Mexican-Inspired
Servings 6 people
Calories 290 kcal

Equipment

  • 1 Large soup pot or Dutch oven
  • 1 Chef’s knife
  • 1 Cutting Board
  • 1 Wooden spoon
  • 1 Immersion blender (optional)
  • 1 Baking Sheet for tortilla strips

Ingredients
  

Soup Base

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and minced (optional)
  • 1 red bell pepper diced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 15-oz can fire-roasted diced tomatoes
  • 1 15-oz can black beans, drained and rinsed
  • 1 cup corn frozen or canned, drained
  • 4 cups vegetable broth
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper

Creamy Finish & Toppings

  • 4 oz cream cheese softened
  • 1 lime juiced
  • 0.25 cup fresh cilantro chopped, plus more for serving
  • 1 avocado diced, for serving
  • 0.5 cup shredded Monterey Jack or cheddar for serving

Crispy Tortilla Strips

  • 6 corn tortillas cut into thin strips
  • 1 tbsp olive oil
  • 1 pinch kosher salt

Instructions
 

Soup Base

  • Heat olive oil in a Dutch oven over medium heat. Add onion, jalapeño, and bell pepper; cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds more.
  • Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir constantly for 30–60 seconds until fragrant.
  • Add fire-roasted tomatoes, black beans, corn, and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer 12–15 minutes to meld flavors.
  • For a creamier texture, use an immersion blender to briefly pulse the soup a few times, or transfer 1–2 cups to a blender and puree carefully. Return to the pot.

Creamy Finish & Toppings

  • Stir in the cream cheese until fully melted and smooth. Add lime juice and cilantro; taste and adjust seasoning with more salt, pepper, or lime.
  • Ladle into bowls and top with avocado, extra cilantro, shredded cheese, and a handful of crispy tortilla strips.

Crispy Tortilla Strips

  • Preheat oven to 375°F (190°C). Toss tortilla strips with olive oil and a pinch of salt; spread on a baking sheet. Bake 8–12 minutes, tossing once, until golden and crisp. Alternatively, pan-fry in a little oil until crunchy.

Notes

If you prefer a lighter finish, swap the cream cheese for 1/2 cup plain Greek yogurt (off the heat to prevent curdling). Add heat with extra jalapeño or a pinch of chipotle powder. The soup thickens as it sits—loosen with a splash of broth when reheating.

Nutrition

Serving: 355gCalories: 290kcalCarbohydrates: 35g
Keyword creamy soup, Tortilla Soup, vegetarian
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