Spicy Vegetarian Tortilla Soup

On a cold, snowy day, a hot bowl of steamy spicy soup is just what I need. This soup is one of my favorite soups. I make it lactose-free and have add ons like cheese or sour cream for the vegetarians. If you add avocado, you get the creamy feeling without the cream. I sometimes serve them with fried (or baked) tortilla strips or sometimes just crumble some tortilla chips on the soup. Perfect to make when you are snowed in and have some cans of tomatoes and beans in your pantry. This is a hearty and healthy soup. I have given substitutions. You can use dried beans too (soak beans overnight and then cook before using them in soup). Reduce the amount of chili powder if you want it mild.


  • 1 28 oz can crushed tomatoes (or 8-10 tomates chopped and crushed in food processor)
  • 1 can black or red beans (15 oz)- I used black beans here but have used red beans in the past
  • 1 cup frozen or fresh corn
  • 1 small bell pepper, chopped
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, chopped
  • 1 jalapeno, finely chopped- I left the seeds but you cna remove the seeds
  • 1 tbsp chilli powder
  • 1 tbsp cumin powder
  • 2 chipotles in adobe sauce, chopped (or 1 tsp smoked paprika or chipotle powder)
  • 4- 6 cups vegetable broth (or water with stock cubes)
  • 2 tbsp vegetable or olive oil (more if you are frying the tortilla)
  • 4 corn tortilla, cut into 1/4 inch strips (or tortilla chips or rotis if you have extras)
  • salt and pepper to taste
  • 1/2 tsp oregano (mexican if you have)
  • 2 tbsp cilantro, chopped
  • 1 avocado, pitted and cut into pieces
  • 1/2 cup Shredded cheddar or montery jack or mixed prebough shredded mexican cheese or crumbled queso fresco (optional)
  • 1/4 cup sour cream or yogurt (optional)
  • lime on the side for serving


  • Chop onions, garlic and jalapeno
  • Heat oil in a heavy bottomed pot. Add onions, garlic and jalapenos and let cook on medium flame till soft for about 5-8 minutes. Add bell peppers and fry for a few minutes. Add cumin and chilli powder and stir. Cook to toast the spices. Add tomatoes and chipotle in adobe sauce.
  • Season with salt, oregano and pepper and cook for a few minutes to intensify the flavor
  • Add corn, beans and stock. Bring to a simmer and reduce heat to low and cook for 30 minutes. Add 1 tbsp cilantro towards the end. Taste for seasoning. If tomatoes not sour enough, you can add some lime juice
  • In the meanwhile heat oven to 400F (200C) or airfryer to 375F (190C). Bake till tortillas are crisp and turn halfway in about 3 minutes. Watch so it does not burn. You can also deep fry or just use tortilla chips
  • Divide soups in bowls. Add tortilla strips, avocado, cheese or sour cream and cilantro. Squeeze lime if you would like
  • Serve hot and enjoy!

2 Comments Add yours

  1. Sowmya says:

    Lovely tortilla soup Priti. I am sure this is filling and delicious


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