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vegetarian tortilla soup
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5 from 2 votes

Vegetarian Tortilla Soup

Dive into this warmly spiced vegetarian tortilla soup made with whole food ingredients. It's so delicious, I dare you to have just one serving!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: Mexican-Inspired, Plant-Based
Keyword: autumn recipe, gluten free recipe, low sugar recipe, nut free recipe, spring recipe, winter recipe
Servings: 6 servings
Calories: 282kcal
Author: Jen Hansard

Equipment

  • stove
  • immersion blender

Ingredients

  • 2 cups tortilla chips
  • 2 tablespoon avocado oil
  • 1 yellow onion diced
  • 1 poblano pepper diced
  • ½ jalapeño pepper
  • 4 cloves garlic crushed and chopped
  • 1 tablespoon smoked paprika
  • 2 teaspoon cumin ground
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne powder
  • 6 cups vegetable stock
  • 28 oz can diced tomatoes
  • 2 bay leaves
  • 2 tablespoon fresh cilantro
  • 2 ½ teaspoon sea salt

Instructions

  • In a large stock pot, heat two tablespoons of oil to medium/low. Add the onion, garlic, poblano pepper, and jalapeno pepper, and cook for five minutes. After five minutes, add spices and cook for another five.
  • Add stock, tomatoes, bay leaves, salt, cilantro leaves, and  ¼ of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes, remove bay leaves.
  • Puree the soup with an immersion blender. If you want your soup to be thicker, you can always add more tortilla strips. And then you're ready to serve! I usually serve the soup with lime, corn, cilantro, jalapeno peppers, avocado, and the remaining tortilla.

Notes

  • You can also use a regular blender, and just carefully puree in batches.

Nutrition

Calories: 282kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 2092mg | Potassium: 426mg | Fiber: 4g | Sugar: 7g | Vitamin A: 910IU | Vitamin C: 34mg | Calcium: 126mg | Iron: 3mg