Veggie Tortilla Soup

large bowl of veggie tortilla soup

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


  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 4 cups vegetable broth or stock
  • 1/4 cup fresh cilantro, chopped, divided
  • 3 carrots, finely chopped
  • 15-ounce can diced tomatoes, drained
  • 15-ounce canned black beans, drained and rinsed
  • 2 large zucchini, cut into 1/2-inch cubes
  • 1 avocado, sliced, for topping
  • Shredded Cheddar cheese, optional topping
  • Tortilla chips, for serving


  1. In a large soup pot, heat oil over medium-high heat. Add the onion and garlic, and cook frequently stirring, until soft and translucent.
  2. Stir in the tomato paste, cumin, chili powder, paprika, and salt. Add the broth, half the cilantro, carrots, and tomatoes. Stir and bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
  3. Stir in the black beans and zucchini, cover, and continue to simmer for 5 to 7 minutes until the zucchini is tender.
  4. Ladle soup into bowls and top with sliced avocado and cheese. Serve along with corn tortilla chips, either whole on the side or crumbled on top.