Skip to main content
Close Menu

Spicy, crunchy and absolutely jam packed with veggies! This Spicy Vegetarian Tortilla soup is a satisfying weeknight dish you can’t go without.

  • Spicy Vegetarian Tortilla Soup


      • 20


      • 20

    • SERVES

      • 4


    • 4 corn tortillas, cut into ¼” wide strips
    • 3 tablespoons Essential Everyday vegetable oil, divided
    • 1 yellow onion, diced
    • 4 garlic cloves, chopped
    • 3 chipotles from 1 can chipotles in adobo, finely chopped
    • 2 tablespoons chili powder
    • 14.5oz can Essential Everyday diced tomatoes
    • 15oz can Essential Everyday black beans, drained and rinsed
    • 4 cups Essential Everyday Vegetable Broth


    • 1 cup Essential Everyday thawed frozen corn kernels
    • 4 green onions, thinly sliced
    • 1 jalapeño, thinly sliced
    • ½ cup Essential Everyday sour cream
    • ½ cup shredded Essential Everyday Cheddar cheese
    • Chopped cilantro


    1. reheat oven to 425℉.
    2. On a large sheet pan toss together tortilla strips and 1 tablespoon oil. Spread out strips and bake until crispy, about 10 minutes. Set aside.
    3. In a large saucepan or Dutch oven, heat remaining 2 tablespoons oil over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, chipotles, and chili powder and cook, stirring, 1 minute more.
    4. Add tomatoes, beans, and broth. Bring soup to a simmer and cook for 15 minutes to allow flavors to meld.
    5. Serve soup in bowls, letting everyone choose their own toppings.