Recipe

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This simple veggie tortilla soup recipe is the perfect quick and easy weeknight meal!

Grab a large pot and get ready to enjoy this delicious vegetable tortilla soup packed with nutrition and chipotle flavors.

Tortilla Soup with Vegetables

My Mexican veggie soup has been a keeper for years, so I gave that recipe a twist and created this delicious soup. This vegetable tortilla soup doesn’t include beans and uses chipotle peppers in adobo to add loads of authentic depth of flavor.

It’s the perfect weeknight meal you can pull together quick, and it makes a large enough batch to have leftovers that taste great the next day. It’s so good that I also have a slow cooker version of this tortilla soup that includes chicken for days when I need a set-and-forget meal.

Ingredients

The delicious base of this soup includes onion, garlic, jalapeño, chili powder, canned crushed tomatoes, and chipotles in adobo sauce. To make them a soup, you’ll use vegetable broth. For extra deliciousness and texture, you’ll also add frozen corn kernels (thawed before adding them to the soup), chopped cilantro (optional), and lime. The tasty toppings are cubed avocado and tortilla strips.

two large bowls of veggie tortilla soup ready to be served

How to Make Tortilla Soup with Vegetables

Check out the step-by-step to make a perfect vegetable tortilla soup every time:

Cook the aromatics in a large pot until the onions are soft and translucent. Add the chili powder and stir to toast the spice.
Add chipotles & tomatoes and stir while cooking until they come to a simmer.
Add the liquid and corn. Bring to a simmer and continue cooking for 20 minutes.
Serve after squeezing 1 to 2 lime wedges over the soup. Add a handful of tortilla strips, and submerge with a spoon to soften up. Top with chopped cilantro and fresh avocado pieces.

How to Thicken Tortilla Soup

To thicken veggie tortilla soup, you can make a slurry by mixing 1 tablespoon of cornstarch + 1 tablespoon of cold water into a small dish, mix it, and dump the slurry into the soup. Heat it up, and within a few minutes of simmering, the soup will thicken up.

Can you freeze this soup?

Yes! Since it doesn’t contain any dairy or starch (such as potatoes, rice, or pasta), this soup freezes beautifully. Just allow it to cool down to room temperature, transfer to zip bags, freeze over a baking sheet, and once frozen, stack the zip bags in the freezer for up to 3 months. Move it to the fridge to thaw, and then reheat it on the stove when ready to eat.

What to Serve with Veggie Tortilla Soup

Even though this tortilla soup recipe can be a meal on its own, you can easily pair it with roasted beets, cilantro lime cauliflower rice, or a quick everyday side salad.

Veggie Tortilla Soup

Servings: 6

Prep Time: 10

Cook Time: 30

Total Time: 40

This simple veggie tortilla soup recipe is the perfect quick and easy weeknight meal!

5 from 13 votes

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Ingredients

1 tablespoon oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
¼ teaspoon salt
¼ teaspoon pepper
1 ½ teaspoons chili powder
¼ cup chipotles in adobo sauce, from the can or
2 chipotles in adobo, chopped
28 ounce canned crushed tomatoes
4 cups low-sodium vegetable broth or stock
2 cups water
2 cups frozen corn kernels, thawed
1 avocado, pitted and cut
½ bunch cilantro, chopped
1 lime, sliced in wedges
Tortilla strips

Instructions

Cook:

In a large pot over medium heat, heat oil. Add the onion, garlic, jalapeño, salt, and pepper, and cook, stirring occasionally until the onions are soft and translucent, about 5 minutes. Add the chili powder and stir for a minute to toast the spice.
Add the chipotles in adobo (sauce or chopped) and crushed tomatoes and stir while cooking for about 3 minutes until they come to a simmer.
Once simmering, add the vegetable broth, corn, and 2 cups of water. Bring to a simmer and reduce heat to low and continue cooking for 20 minutes.

Serve:

To serve, squeeze 1 to 2 lime wedges over the soup, place a handful of tortilla strips over the soup, submerge with a spoon to soften up, top with chopped cilantro and fresh avocado pieces.