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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 veggie tortilla soup packed with nutrition and chipotle flavors. A simple and filling meal you can prep effortlessly for any given dinner!

large bowl of veggie tortilla soup topped with avocado, lime wedges and tortilla strips

Tortilla Soup with Vegetables

This simple one-pot veggie tortilla soup proves that you can combine simple ingredients and infuse them with flavor. The soup base uses chipotle peppers in adobo to add loads of authentic depth of flavor.

To bulk it up, we add black beans paired with the rest of the veggies is the perfect way to add fiber and protein while filling everyone’s bellies.

This is the perfect weeknight meal because it’s quick to make, and it makes a large enough batch to have leftovers that taste great the next day. Talk about a great way to meal prep for the week!

Ingredients

This recipe is all about flavor, texture… and more flavor! Veggies, aromatics, and tortillas come together to deliver an amazingly tasty soup. Measurements are at the end of the post, but here’s what you’ll need to make this easy veggie tortilla soup recipe:

Oil: for cooking.
Yellow onion: finely chopped. White onion also works.
Garlic: minced garlic adds flavor and aroma.
Jalapeño: adds a little heat!
Salt & pepper: the classic duet for seasoning the soup.
Chili powder: for flavor.
Chipotles: you can use chipotles in adobo sauce or in pieces (from the can), chopped.
Can crushed tomatoes: a delicious base for this soup.
Vegetable broth: prefer low-sodium broth or stock.
Water: to stretch the broth.
Frozen corn kernels: thawed before adding them to the soup.
Avocado: cut in cubes to top the soup.
Cilantro: fresh and chopped to add more flavor. It’s optional, but it shouldn’t be!
Lime: for a citrusy final touch.
Tortilla strips: the stellar topping of this epic soup.

Don’t mind the meat? Try my easy slow-cooker chicken tortilla soup next!

two large bowls of veggie tortilla soup ready to be served

How to Make Tortilla Soup with Vegetables

You can make this veggie tortilla soup in one large pot: just add the ingredients and cook. It’s that simple! Check out the step-by-step to make a perfect soup every time:

Cook the aromatics
Heat oil in a large pot, and add the onion, garlic, jalapeño, salt, and pepper. Cook, stirring occasionally, until the onions are soft and translucent. Add the chili powder and stir to toast the spice.
Add chipotles & tomatoes
Add the chipotles in adobo and crushed tomatoes and stir while cooking until they come to a simmer.
Add the liquid
Once simmering, add the vegetable broth, corn, and water. Bring to a simmer and reduce heat to low. Continue cooking for 20 minutes.
Top & Serve
To serve, squeeze 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. Enjoy!

Find more soup recipes here!

How to Thicken Tortilla Soup

To thicken 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.

Vegetable Tortilla Soup Toppings

A couple of soup toppings go a long way to make a bowl feel a little extra special. Try topping your soup with:

Shredded cheese
Pico de Gallo
Spicy Guacamole
Fresh cilantro
Sour cream
Caramelized onions
Sliced avocado

Make-Ahead Tips

If you want to meal prep a bit, go for it! You can make this simple veggie tortilla soup a day ahead of time and have it stored in an airtight container in the fridge. When it’s time to serve, just put it back into a pan on the stovetop and warm it up.

If you want to make it further than a day in advance, cook it and then store it in a freezer-safe container. You can freeze this soup recipe for up to 3-4 months! Move it to the fridge to thaw, and then reheat it on the stove when ready to eat.

two large bowls of vegetable tortilla soup topped with tortilla strips

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 up with a few side dish options and stretch it to serve more people. Try pairing this soup with:

Veggie Tortilla Soup

Servings: 6

Prep Time: 10

Cook Time: 30

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.