Vegetarian Tortilla Soup
This healthy vegetarian tortilla soup (also, vegan!) is packed with flavor and loaded with veggies, sweet potatoes, black beans, and thickened using masa (corn flour). This is the perfect vegan gluten free recipe for cold weather!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 jalapeño peppers, seeded and diced (leave seeds in if you want it spicy)
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced into 1/2″ cubes (about 3 cups)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 6 cups vegetable stock (or chicken, if you aren’t vegetarian)
- 1 15-oz. can fire roasted diced tomatoes
- 1/4 cup masa (corn flour) diluted in 1/4 cup water
- 3 cups (or two 15 oz. cans) cooked black beans, rinsed and drained
- 1 1/2 cups frozen corn
- 1/2 cup chopped fresh cilantro
- juice of one lime
- kosher salt and black pepper
- sliced avocado, fresh cilantro, tortilla chips, and lime wedges for serving (grated cheese, hot sauce, and sour cream is also delicious on top)
- Heat olive oil in a large pot over medium-high heat.
- Add onion, red bell pepper, and jalapeños. Sauté until soft and starting to brown (about 5 minutes)
- Add garlic, smoked paprika, cumin, cayenne pepper, and oregano. Stir to coat and cook for 30 seconds, or until very fragrant.
- Add sweet potatoes and stir to coat.
- Add vegetables stock, tomatoes, and salt and pepper to taste. Bring to a boil.
- Stir in the masa diluted in water.
- Turn heat to low and cover and simmer for 15-20 minutes, or until sweet potatoes are fork-tender.
- Add beans, corn, cilantro, and lime juice. Continue cooking for approximately 5 minutes, allowing the beans to warm and for the soup to continue thickening.
- Serve topped with fixings, if desired.
- This soup freezes well in an airtight container for up to 6 months. You can also make it ahead of time and reheat it when you are ready to serve.
- To make homemade baked tortilla chips to top the soup: Cut 6 corn tortillas into small strips. In a bowl, mix with 2 tablespoons olive oil and salt to taste. Spread in an even layer on a baking sheet covered with parchment paper. Bake at 375 degrees for 10 minutes, or until chips are crispy.
- The longer you cook the soup, the mushier the sweet potatoes will be. This may be a good or bad thing, depending on your preference, but a benefit to cooking the potatoes for a long time is that they will disintegrate into the soup and help thicken it a bit.
- I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
- Calories: 280
- Sugar: 8.8 g
- Sodium: 847 mg
- Fat: 6.1 g
- Saturated Fat: 0.9 g
- Carbohydrates: 45.6 g
- Fiber: 11.4 g
- Protein: 13 g
- Cholesterol: 0 mg
Keywords: Soup, Mexican, Vegan, Vegetarian, Gluten Free, Dairy Free